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5.0 from 24 votes

How to Make Pickles

Learn how to make tangy, crunchy homemade pickles with this easy, quick pickling guide! Makes slices, spears, and whole dill pickles!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 d
Total Time
1 d 20 mins
Servings: 16 servings
Calories: 15 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 4 pickling cucumbers
  • 4 cloves garlic peeled and smashed
  • 2 teaspoons dill weed
  • 2 teaspoon mustard seeds
  • 2 teaspoons whole black peppercorns
  • 2 bay leaves crushed
  • ½ cup white distilled vinegar
  • ½ cup water
  • 1 tablespoon kosher salt

Instructions

    Cup of Yum
  1. Wash the mason jar in preparation for making refrigerator pickles or see notes for sterilizing for long term canning.
  2. Cut the cucumber into spears or slices or leave whole, as desired.
  3. Place the cucumbers into a 32-ounce jar. Add the garlic, dill, mustard seeds, pepper and bay leaves.
  4. 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.
  5. 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

  • For Longer Storage: Bring a large pot of water to a boil and completely sterilize the jars and their lids inside the boiling water. Dry with a clean kitchen towel. After sealing the jars, place them again in a new pot of boiling water for 5 minutes to can them. You will notice that the canning lids will pop down and that's your cue that you can remove from the boiling water.
  • For Longer Storage: Bring a large pot of water to a boil and completely sterilize the jars and their lids inside the boiling water. Dry with a clean kitchen towel. After sealing the jars, place them again in a new pot of boiling water for 5 minutes to can them. You will notice that the canning lids will pop down and that's your cue that you can remove from the boiling water.

Nutrition Information

Calories 15kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.05g Monounsaturated Fat 0.1g Sodium 438mg (18%) Potassium 115mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 59IU (1%) Vitamin C 3mg (3%) Calcium 16mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 15

% 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.