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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!
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Prep Time 30 minutes
Cook Time 1 day

Equipment

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

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

Instructions
 

  • 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
  • Mix the brine. In a measuring jar, briefly whisk together the water vinegar, salt, peppercorns and crushed red pepper flakes until combined. 
  • 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. 
  • 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!