Pickle Recipes

Easy Homemade Pickles

You’ll love these fresh homemade pickles! This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers. Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears).

Prep: 15min

Total: 15min

Yield: 1

Serving Size: 1 spear or about 5 rounds (info is approximate—I don’t know how much of the salt/sugar actually permeates the pickles but this accounts for their full amounts)

Nutrition Facts: servingSize 1 spear or about 5 rounds (info is approximate—I don’t know how much of the salt/sugar actually permeates the pickles but this accounts for their full amounts), calories 16 calories, Sugar 1.5 g, Sodium 219.4 mg, Fat 0.1 g, Saturated Fat 0.1 g, Trans Fat 0 g, Carbohydrate 4 g, Fiber 0.9 g, Protein 0.5 g, Cholesterol 0 mg

Ingredients:

• 1 medium-to-large cucumber or 2 small cucumbers (ideally 12 ounces total)*
• 1/2 cup water, at room temperature or cooler
• 1/2 cup rice vinegar
• 1 1/2 tablespoons maple syrup or sugar
• 1 1/2 teaspoons fine sea salt
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 20 twists of freshly ground black pepper
• 2 leafy sprigs of fresh dill, roughly chopped (about 1/4 cup)
• 2 cloves garlic, peeled and smashed
• 1 bay leaf

Instruction:

1. For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
2. In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
3. Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
4. Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

Best Homemade Refrigerator Pickles

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.

Prep: 5min

Total: 1448min

Yield: 12

Serving Size: 1 spear

Nutrition Facts: servingSize 1 spear, calories 13 kcal, Carbohydrate 2 g, Sodium 293 mg, Sugar 1 g

Ingredients:

• 3 pickling cucumbers, (each about 4 inches in length, sliced evenly)
• 1/4 cup Vidalia onion, (sliced)
• 3-5 sprigs fresh dill weed
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 cloves garlic, (smashed)
• 1 1/2 teaspoons pickling salt, (or kosher salt)
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole yellow mustard seeds
• Pinch crushed red pepper flakes

Instruction:

1. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
2. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
3. Cool the brine down to warm and fill the jar so everything is covered with brine.
4. Close the lid tightly and refrigerate for 24 hours before eating.

How To Make Pickles Without A Recipe

FAQ

What are the 3 basic ingredients in pickling?

• Vinegar. There are two options when choosing the best vinegar for pickling. …
• Salt. There are multiple choices for which salts to use when pickling food. …
• Water. Water is the last of the three main ingredients you must have to pickle foods properly. …
• Optional Ingredients.

What are the top 10 foods to pickle?

• Watermelon rind.
• Beets.
• Jalapeños.
• Onions.
• Asparagus.
• Green Tomatoes.
• Mangos.
• Eggs.

Are pickles just cucumbers soaked in vinegar?

What are the tastiest things to pickle?