MAKING PICKLES AT HOME IS SO EASY THAT NOW I NEVER BUY PICKLES FROM THE STORE

Yields: 10 servings

Prep Time: 5 minutes

Total Time: 2 hours 5 minutes

Ingredients

• 1 lb.

  Kirby or Persian cucumbers

• 3

  cloves garlic, peeled and crushed

• 2

  large sprigs fresh dill

• 1 c.

  water

• 3/4 c.

  white vinegar

• 1 tbsp.

  kosher salt

Directions

1. Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill.
2. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold.
3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.

If you're pickle obsessed, then you'll be pleasantly surprised to learn just how easy they are to make at home. More than a late-night snack standing by the fridge or a sandwich co-star, pickles of all kinds are a good cook's shortcut to better meals. Sure they taste great on sandwiches or eaten right out of the jar, but they can add a ton of flavor and texture to a dish. The tart kick of a freshly made pickle combined with their crunch can be added to anything from fish tacos to scrambled eggs. The best part is? Not only can you pickle almost every fruit and vegetable, but it's a very simple process that uses ingredients you almost definitely have in your house right now. Here's everything you need to know:

What People Are Saying:

"These pickles rocked, better than anything we can get in the store. And so easy! I loved your video. It was helpful, and your cool demeanor makes it seem like I can actually do this, which I did. I'm fixin' to do it again." - jlm62088

How To Make Pickles

INGREDIENTS

• Cucumbers: I highly recommend using either Persian or Kirby cucumbers. They're both classic and stay nice and crunchy. Use Persian if you're not so into seeds—that’s what I used here. They also pack nicely because they're super straight and thin.
• Vinegar: I used white vinegar here so the flavor would be clean and it wouldn't discolor the pickle, but you could swap for apple cider vinegar. Stay away from vinegars that are too overpowering, like red wine vinegar, sherry, or...gasp...balsamic!
• Kosher Salt: Make sure you’re using kosher salt here—if you’re using another kind of salt, the amount will vary.
• Additions: I kept it simple by adding a few crushed garlic cloves and fresh dill, but feel free to get creative. Add mustard seeds, whole black peppercorns, crushed red pepper flakes, or even fresh chiles for a kick!

STEP-BY-STEP INSTRUCTIONS

First, prep your chosen cucumbers by trimming the ends of them and slicing them into spears. Or, slice into rounds if that's what you prefer! Then, grab your jar. I love mason jars for the job, but you could even use an old (washed) pickle jar. Just always be sure to use a clean jar with a tight lid. Add your cucumber slices, then any mix-ins you please. I went with whole crushed garlic cloves and fresh dill, but feel free to get creative with fresh chiles, whole black peppercorns, and more.

Now we need to make our brine. In a small saucepan, add your water, vinegar, and salt. Bring the mixture to a boil, then continue to stir until the salt is fully dissolved. Once the salt has dissolved, remove from the heat and let the mixture cool slightly before adding it to your jar. Pour over your jar, then give everything a very good shake!

Now you'll have to exercise some patience. Let your jars cool completely on the counter, then put them in the fridge. I recommend waiting at least 2 hours for the pickling to kick in, but if you can, try to give it 24 hours for max flavor.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• You can quick-pickle if necessary. While I highly recommend letting your pickles sit in the fridge for a day, you can take them out after a couple hours if you wish. Can't get enough of pickling, or want to learn how to pickle other things quickly? Checkout Assistant Food Editor Taylor Ann's guide to quick pickling.

Storage

Once made, these pickles will last for up to a week in your refrigerator, but I doubt you'll have any left at that point.

Made This?

Let us know how it went in the comments below!

2025-06-04T14:49:01Z