Crisp & Tangy: How to Make Classic Homemade Pickles

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  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers

  • 2 teaspoons mustard seeds

  • 2 teaspoons whole peppercorns

  • 4 garlic cloves, halved

  • Fresh dill sprigs (about 4 to 6, depending on size)

  • 1 ½ cups white vinegar

  • 1 ½ cups water

  • 1 tablespoon kosher salt

  • 1 tablespoon sugar (optional, for slightly sweet pickles)

Preparation

  1. Clean the cucumbers: Wash the cucumbers thoroughly and trim the ends. You can leave them whole, slice them into spears, or cut them into rounds depending on your preference.

  2. Sterilize the jars: If you’re using glass jars, wash them with hot, soapy water and rinse well. For longer storage, you can briefly boil them to sterilize.

  3. Pack the jars: Place a few sprigs of fresh dill, mustard seeds, peppercorns, and halved garlic cloves at the bottom of each jar. Pack the cucumbers tightly into the jars, leaving a bit of space at the top.

  4. Make the brine: In a saucepan, combine the vinegar, water, salt, and sugar (if using). Bring to a gentle boil, stirring to dissolve the salt and sugar.

  5. Pour the brine: Carefully pour the hot brine into the jars, covering the cucumbers completely. Tap the jars gently to release any air bubbles.

  6. Cool and refrigerate: Let the jars cool to room temperature before sealing with lids. Refrigerate for at least 48 hours before eating — they get better the longer they sit!

Serving and Storage Tips

  • Refrigerator pickles will stay fresh for 3 to 4 weeks when stored in a sealed container in the fridge.

  • Serve alongside burgers, in wraps, or on charcuterie boards.

  • Add a splash of the pickle brine to potato salad or Bloody Marys for extra zing!

Variants

  • Spicy Pickles: Add red pepper flakes or sliced jalapeños for heat.

  • Sweet & Tangy: Add more sugar (2–3 tablespoons) for bread-and-butter-style pickles.

  • Extra Garlicky: Double the garlic for a bold, pungent flavor.

  • Pickled Veggies: Use the same method to pickle carrots, green beans, or radishes.

FAQ

Q: Can I use other types of cucumbers?
A: Yes, but thinner-skinned varieties like Persian or Kirby cucumbers work best. If using larger cucumbers, remove seeds and slice them.

Q: Do I need to boil the jars?
A: Not for refrigerator pickles! Boiling is only required for shelf-stable canned pickles.

Q: How soon can I eat them?
A: They’re ready in 48 hours, but for full flavor, wait 5–7 days.

Q: My pickles aren’t crunchy — why?
A: Crunch depends on cucumber freshness and quick cooling. Using very fresh, firm cucumbers is key.

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