How to Make Pickles
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
1 d
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Total Time
1 d 20 mins
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Servings
16 servings
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Calories
15 kcal
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Course
Condiments
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Cuisine
American
How to Make Pickles
Description
Fresh pickling cucumbers are prepared by cutting them into desired shapes—spears, slices, or left whole—and placed into a sterilized 32-ounce jar along with peeled and smashed garlic cloves, dill weed, mustard seeds, whole black peppercorns, and crushed bay leaves. A brine is made by boiling together white distilled vinegar, water, and kosher salt, which is then poured hot over the cucumbers and spices, fully submerging them while leaving some headspace in the jar. The jars are sealed tightly and cooled to room temperature before refrigeration.
The pickling process yields crisp and flavorful pickles influenced by the aromatic spices. Refrigeration preserves the pickles for up to four weeks and allows the flavors to mature. For longer-term storage and shelf stability, sterilizing jars and using a hot water bath after sealing ensures proper canning; lids will make a popping sound when sealed. The recipe provides these extended storage instructions for those wishing to preserve the pickles beyond refrigerator life.
Ingredients
- 4 cucumber pickling variety
- 4 cloves garlic peeled and smashed
- 2 teaspoons dill weed
- 2 teaspoon mustard seeds
- 2 teaspoons black peppercorns whole
- 2 bay leaf crushed
- ½ cup white distilled vinegar
- ½ cup water
- 1 tablespoon kosher salt
Instructions
- Wash the mason jar in preparation for making refrigerator pickles or see notes for sterilizing for long term canning.
- Cut the cucumber into spears or slices or leave whole, as desired.
- Place the cucumbers into a 32-ounce jar. Add the garlic, dill, mustard seeds, pepper and bay leaves.
- Bring the vinegar, water and salt to a boil in a small saucepan over high heat. Remove from heat and pour the brine over the pickles, covering them completely and tightly, but making sure to leave about ½-inch of space from the top. Tighten the lids very securely.
- Allow the jars to cool completely to room temperature and their flavor will develop as they cool. Refrigerate for at least 24 hours before opening the jars. Keep stored in the refrigerator for up to 4 weeks.
Notes
- To extend shelf life, sterilize jars and lids by boiling before use, then process sealed jars in boiling water for 5 minutes to properly can them.
- Check that canning lids have sealed by listening for the popping sound after water bath processing.
- These pickles are designed for refrigerator storage and should be kept chilled for up to 4 weeks if not canned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 438mg | 18% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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