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!
- 1 lb. Persian cucumbers, sliced evenly into 4-inch pieces
- 2 cloves garlic, smashed
- 3-5 sprigs fresh dill
- 1/4 cup red onion, thinly sliced
- 1 cup white vinegar
- 1/2 teaspoon peppercorns
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon yellow mustard seeds (optional)
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
- In a clean mason jar, add cucumbers, garlic, dill, and red onion. You can pack the cucumbers up to the top of the jar.
- 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.
- Carefully fill the jar with the brine (vinegar mixture), leaving about 1/2-inch from the top. Close the lid tightly and refrigerate for 1-2 days for fermentation.
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.
- Category: Condiment
- Method: Fermenting
- Cuisine: American
Keywords: homemade pickles, how to make pickles, easy homemade pickles