Homemade pickles are easy to make at home in just 5 minutes with no canning required. Plus, they are ready to eat in just 1 to 2 days! Making homemade pickles is easier than you might think, and the best part is that you can adjust the ingredients to make pickles that are perfect for you. Add them to your favorite burgers, sandwiches, salads, or any meal that needs that extra crunch.
Why You’ll Love Homemade Pickles
- Sweet, savory, and delicious. There are so many phenomenal flavors in homemade pickles that come from just a few simple ingredients. The combination of vinegar, sugar, salt, and unique seasonings brings out the best in these pickled cucumbers.
- Homemade pickles are customizable. Pickles from the grocery store will do the job, but there are limitations. Is there something you don’t love about this recipe? Then change it! Experimenting with homemade pickles is one of the most exciting parts of pickling your own vegetables. Add more sugar for a sweeter taste, or add more red pepper flakes for a stronger kick of heat. Don’t be afraid to get creative!
- They taste fresh. You may not associate the word fresh with pickled vegetables, but these homemade pickles have something no store-bought pickle has. Freshness. You’ll have to try them to know what I mean.
To make easy homemade pickles, you will need the following ingredients.
- Persian cucumbers - I like to use Persian cucumbers but any small pickling cucumber will work.
- red onion
- white vinegar
- crushed red pepper flakes - optional, for a spicy kick.
- yellow mustard seeds - optional.
- granulated sugar
- salt - any kind of salt will work. I prefer kosher or canning salt for the best results. You could also use table salt, but it can make the brine appear more cloudy or discolored.
You will also need jar with a tight fitting lid such as a mason jar.
How to Make the Best Homemade Pickles
- Prepare the cucumbers. In a clean mason jar, add cucumbers, garlic, dill, and red onion. You can pack the cucumbers up to the top of the jar.
- Make the brine. In a medium mixing bowl, whisk to combine vinegar, spices and seasoning until dissolved. You can also boil the brine (vinegar mixture) and cool it down to help the seasoning dissolve better.
- Ferment. Carefully fill the jar with the brine (vinegar mixture), leaving about ½-inch from the top. Close the lid tightly and refrigerate for 1-2 days for fermentation.
Recipe Tips and Tricks
- How to get crispy and crunchy pickles: You can prepare these pickles either sliced or whole. When sliced, the pickles will have a stronger flavour because they will absorb more of the brine. If using whole pickles, you will get a stronger and satisfying crunch that pickle-lovers seek out. Use cucumbers that are small, firm, and fresh.
- How long homemade pickles last: Homemade pickles will keep in the mason jar in the refrigerator for up to two months. If you want to extend their lifespan, avoid contaminating the jar with dirty cutlery or avoid dipping your fingers into the jar.
More Fermented Recipes
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