Discover the joy of homemade pickles with this easy recipe that demystifies the process!
Store-bought pickles were always on the table in my childhood home. My dad and I were partial to the classic dill variety, but my mom preferred the milder bread-and-butter kind. We’d put them on sandwiches and burgers, but they were more often a savory snack straight from the jar.
I never thought about pickling my own veggies until I visited France in college. The family I stayed with had a huge garden, and they didn’t let any of its produce go to waste. One of the ways they preserved their overflow of cucumbers was by pickling. I loved the clean, simple flavors of their homemade pickles. They weren’t as salty or sweet as those I’d had from American grocery stores. Rather, they delivered a bright, vinegary tang and fresh herbaceousness that really woke up my palate. However, their explanation of the canning process was so long and involved that I knew I’d never undertake it.
After returning to the States, I came across this tutorial for how to pickle cucumbers sans the complications and effort of canning. I gave it a go—and was pleasantly surprised at both the ease and the outcome! It took only about half an hour to get the jars into the fridge. A day later, I tasted one of my refrigerator pickles and was instantly transported back to France. Mine had all the same brightness, tang, herbaceous freshness, and crunch! I’ve since made batches with dill and mustard seeds that deliver a flavor profile closer to the store-bought pickles of my youth.
This recipe is so simple that your kids could make it with you. It’s a fun weekend project that yields a truly delightful snack or condiment.
Pick your pickling preferences
One of the greatest joys of homemade refrigerator pickles is how easy it is to tailor the recipe to your own tastes. For seasoning variations, consider adding classic dill weed or dill seeds for that unmistakable traditional pickle flavor. Mustard seeds, coriander seeds, peppercorns, bay leaves, and even chili flakes can bring new layers of spice and aroma to each batch. If you like a sweeter or more aromatic pickle, try tossing in a few allspice berries for extra depth.
Swapping out the vinegar is another way to personalize your pickles. While white wine vinegar offers a mild and pleasant tang, apple cider vinegar adds a gentle sweetness and fruitier undertone. Rice vinegar produces a more delicate, less assertive pickle. For a bolder profile, try distilled white vinegar or experiment with red wine vinegar for subtle richness.
Finally, don’t feel limited to cucumbers—the brine and technique of this recipe work brilliantly for a wide range of veggies. Thinly sliced radishes, carrots, cauliflower florets, green beans, or even red onions all take beautifully to pickling. Each will adopt the deep flavor and crunchy texture that make homemade pickles so yummy. Mixing different vegetables in the same jar can create vibrant, multi-colored batches that you could gift to your family friends.
How do I store leftovers?
Store your homemade pickles in jars with tight-fitting lids in the fridge for up to 4 weeks. If the brine becomes very cloudy or mold appears, discard them. It’s possible to freeze pickles in freezer-safe containers—but I really don’t recommend it. They’ll get much softer and lose all that lovely crispness from the freeze-thaw process.
Similar recipes to try
Hungry for more tutorials on homemade staples? Check out this one for How To Make Gluten-Free Breadcrumbs, this one for How To Sauté Onions, this time-saver for How To Cook Frozen Chicken In An Instant Pot, and this one for How To Roast Broccoli. Want more recipes for low-carb snacks? Try this Keto Candied Pecans Recipe and this easy recipe for sweet-and-savory Keto Trail Mix.
How to Pickle Cucumbers
Ingredients
- 3 cups white wine vinegar
- 1 1/2 cups water
- 2 tablespoons pickling spice
- 1 teaspoon salt
- 1 large cucumber
- 2 green onions aka scallions
- 1 jalapeño finely sliced into wheels
- 4 cloves garlic peeled
Instructions
- In a medium-sized pot, mix the vinegar, water, pickling spice, and salt. Bring to a boil over medium-high heat, which takes roughly 10-15 minutes. Remove from heat and set aside to cool.
- Slice the cucumber into 1/4-inch-thick slices and thinly slice the green onions.
- Pack the cucumbers into two 8.5-ounce jars with tight-fitting lids or hinged lids.
- Add the sliced green onions, jalapeños, and garlic to the cooled pickling liquid and give it a stir. Then pour the liquid into the jars, covering the cucumbers and filling the jars to the top. Seal the jars tightly.
- Place the jars in the refrigerator and let the cucumbers marinate for at least 24 hours. Enjoy your pickles cold.
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