Easy Homemade Pickles

Name: Easy Homemade Pickles
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 1 serving
Ingredients: 2 pounds Kirby cucumbers; 2 cups water; 1 cup white vinegar; 1 cup apple cider vinegar; ¼ cup dill; 4 cloves garlic; 1 tablespoon red onion; 1 tablespoon kosher salt; 2 teaspoons Monk Fruit Sweetener; 1 teaspoon mustard seeds; ½ teaspoon black peppercorns; ½ teaspoon red pepper flakes

User Reviews

5

3 reviews

Excellent

Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Course
Condiments
Cuisine
American

Easy Homemade Pickles

Iris Warren

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These crisp and zesty Easy Homemade Pickles are super easy to make, require no special canning equipment and they're ready for the fridge in just 10 minutes.

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Ingredients

2 pounds Kirby cucumbers sliced or cut into spears, pickling
2 cups water
1 cup white vinegar distilled
1 cup apple cider vinegar
¼ cup dill fresh
4 cloves garlic halved and smashed
1 tablespoon red onion sliced thin
1 tablespoon kosher salt
2 teaspoons Monk Fruit Sweetener or allulose
1 teaspoon mustard seeds
½ teaspoon black peppercorns whole
½ teaspoon red pepper flakes

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Instructions

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Wash, dry and cut your pickles either into spears, thin slices or even do some of each like I did. You can use a mandolin slicer to get consistent slices which will be perfect to use for burgers or sandwiches.
Place all the pickles in the jars of your choice. I was able to fit mine into (2) 32 ounce mason jars.
Add half the garlic, red onions and dill into each jar.
Heat a saucepan to medium and add in the water, white and apple cider vinegars, mustard seeds, salt, sweetener, red pepper flakes and whole peppercorns. Allow to come to a simmer, stirring until the salt and sweetener has dissolved, then remove from the heat.
Pour the brine into both jars, making sure the cucumbers are completely covered.
Cover each jar tightly and allow them to cool slightly at room temperature.
Chill in the fridge overnight before serving. Pickles should keep for at least 2 weeks or so.

Notes

There is no nutrition information provided as the amounts are so low, they are negligible.
Here’s a great tip: you can repurpose the brine once you’ve eaten all the pickles! Use it to brine chicken before frying or baking it. And don’t worry, your chicken won’t taste like pickles, but it will just taste a little better and be more tender after you cook it.