Go Back

Easy Homemade Pickles

This easy pickle recipe is so quick it literally takes 5 mins to prep and makes delicious pickles that are perfectly crisp!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 day
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces Persian Cucumbers
  • 5-6 Larges Sprigs of Fresh Dill Roughly Chopped
  • 4 Small Cloves of Garlic Thinly Sliced (or minced)
  • 1 Bay Leaf
  • 1 1/3 Cup Water
  • 2/3 Cup Rice Vinegar
  • 1 tbsp Fine Sea Salt
  • 2 tsp Black Peppercorns
  • 1 tsp Mustard Seeds (Optional-- Highly Encourage)
  • 1/8 tsp Crushed Red Pepper Flakes

Equipment

  • Cutting Board
  • Knife
  • Mason Jar
  • Measuring Spoons
  • Measuring Cups

Method
 

  1. Layer the pickles, add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible
  2. Mix the brine. In a measuring jar, briefly whisk together the water vinegar, salt, peppercorns and crushed red pepper flakes until combined. 
  3. Combine. Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged. 
  4. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the fridge for 1 week! 

Notes

  • you can use other cucumbers as well such as English cucumbers
  • Fine salt is best for this recipe- iodized table salt you will need to half the amount
  • For food safety we recommend you eat within 1 week however we did have our for almost 3 weeks, whatever you feel comfortable with for your family! 
Tried this recipe?Let us know how it was!