Go Back
pickles-1

Pickles

These classic crunchy refrigerator pickles are quick to prepare and bursting with tangy, garlicky flavor. Great with burgers or sandwiches, this homemade recipe delivers crisp, fresh results every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg small pickling cucumbers About 16–20 cucumbers.
  • 3 cups distilled white vinegar
  • 3 cups water
  • 3 tablespoons granulated sugar
  • 3 tablespoons pickling salt or kosher salt
  • 8 cloves garlic, peeled and sliced
  • 4 teaspoons whole mustard seeds
  • 4 teaspoons whole black peppercorns
  • 8 sprigs fresh dill
  • 2 teaspoons red pepper flakes Optional for heat.

Equipment

  • 4 pint-sized glass jars with lids
  • 1 medium pot
  • 1 small saucepan
  • 1 colander
  • 1 cutting board
  • 1 ladle or heatproof measuring cup

Method
 

  1. Wash cucumbers under cold water and slice off stem ends. Cut as spears, chips, or leave whole as desired.
  2. Distribute sliced garlic, mustard seeds, peppercorns, dill sprigs, and red pepper flakes (if using) evenly among the jars.
  3. Pack sliced or whole cucumbers tightly into each jar, leaving half an inch (1 cm) at the top.
  4. In a medium pot, combine vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring to dissolve.
  5. Carefully pour the hot brine over the cucumbers in each jar, ensuring cucumbers are submerged.
  6. Let jars cool to room temperature (about 1 hour).
  7. Seal jars tightly and refrigerate. Pickles will taste best after 24–48 hours and keep up to 1 month refrigerated.

Notes

For extra flavor, add a few bay leaves or a pinch of coriander seeds in each jar. Use only pickling cucumbers for the best crunch. Adjust sugar and salt slightly to taste if needed. This is a quick refrigerator recipe—do not store at room temperature.