Homemade Pickles
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Recipe Intro From alexawhatsfordinner
If you are a pickle person like me, there is no limit to the amount of pickles you can consume. If you want to level up your "pickle person" game, make them at home!
This easy recipe for homemade dill pickles makes wildly delicious pickles that you won't be able to stop eating!
You can use this quick-pickled recipe for almost any veggie you want – I've used it for bell peppers, asparagus, red onions, jalapeños, radishes, and more. Have fun!
- Recipe Card
Recipe Card
ingredients
- 1 cup distilled vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 6 mini cucumbers, cut lengthwise into quarters
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 4 garlic cloves, peeled and smashed
- 6 sprigs fresh dill
Method
Step 1
In a medium pot over medium-high heat, add the vinegar, water, sugar, and salt. Heat and stir until the sugar and salt have dissolved. Remove from heat and allow to cool.
Step 2
In a large pickling jar, place the cut cucumbers, mustard seeds, peppercorns, garlic, and dill. Pour the vinegar mixture into the jar until all the cucumbers are fully submerged. Place into the fridge to pickle for at least 4 days for best results. Enjoy!