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Easy Homemade Pickles Recipe

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3.8 from 85 reviews

This Easy Homemade Pickles recipe provides a quick and flavorful way to make crisp, tangy pickles at home using fresh cucumbers, sweet onion, serrano peppers, and a blend of spices. With a simple brine made from apple cider vinegar, sugar, and salt, these pickles are perfect for adding a zesty crunch to sandwiches, salads, and snacks. Ready to enjoy after just 24 hours of refrigeration, they offer a delicious homemade alternative to store-bought pickles.

Ingredients

Pickling Vegetables

  • 1½ pounds pickling cucumbers, washed, ¼-inch thick rounds
  • ½ sweet onion, ½-inch sliced
  • 2 serrano peppers, quartered lengthwise

Spices

  • 2 teaspoons dried dill
  • 2 tablespoons mustard seeds
  • 2 tablespoons mixed whole peppercorns

Pickling Brine

  • 1½ cups raw apple cider vinegar
  • 1 cup granulated sugar
  • 1½ tablespoons kosher salt
  • 1 cup water

Instructions

  1. Prepare Jars and Vegetables: Divide the cucumber slices, sliced onion, and serrano peppers evenly between two quart-sized Mason jars with tight-fitting lids. Add 1 teaspoon of dried dill to each jar.
  2. Crush Spices: Using a mortar and pestle or place the mustard seeds and mixed whole peppercorns into a resealable plastic bag and crush them with a mallet until coarsely ground.
  3. Make Brine: In a small saucepan over medium-high heat, combine the crushed mustard seeds and peppercorns, apple cider vinegar, 1 cup of water, granulated sugar, and kosher salt. Bring to a simmer, stirring until the sugar and salt dissolve, about 5 minutes.
  4. Fill Jars with Hot Brine: Using a ladle, carefully pour the hot brine mixture into the prepared jars, evenly distributing the crushed spices throughout. Fill the jars to cover the vegetables completely.
  5. Cool and Refrigerate: Let the jars cool uncovered on the countertop for 30 minutes. After cooling, secure the lids tightly and refrigerate for at least 24 hours before eating to allow flavors to develop.
  6. Storage: These pickles can be stored in the refrigerator for up to 2 weeks. Always use a clean utensil when removing pickles from the jar to maintain freshness.

Notes

  • Crushing the mustard seeds and peppercorns helps release more flavor into the brine.
  • The pickles taste best after 24 hours of refrigeration, allowing the flavors to meld.
  • Use quart-sized Mason jars with tight-fitting lids to ensure proper storage and preservation.
  • Adjust the amount of serrano peppers if you prefer more or less heat in your pickles.
  • Store pickles in the refrigerator and consume within 2 weeks for best freshness and safety.

Find it online: https://justsosavory.com/easy-homemade-pickles-recipe/