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98% would make again

Homemade Pickles 3-ways

Tasty Team

Ingredients

for 24 servings

Dill Pickles

  • 3 cucumbers, quartered lengthwise
  • 3 sprigs fresh dill
  • 1 clove garlic

Brine

  • 1 cup water (240 mL)
  • ½ cup white vinegar (120 mL)
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon whole black pepper
  • 1 teaspoon caraway seed
  • 1 ½ teaspoons dill seed

Bread & Butter Pickles

  • 3 cucumbers, sliced ¼-inch (6.5mm) thick
  • red chili, sliced

Brine

  • ½ cup white vinegar (120 mL)
  • ½ cup apple cider vinegar (120 mL)
  • ¼ cup water (60 mL)
  • 1 cup sugar (200 g)
  • 1 tablespoon salt
  • 1 teaspoon whole black pepper
  • 1 teaspoon dry mustard
  • 3 cloves garlic
  • 1 teaspoon celery seed
  • ½ teaspoon turmeric

Spicy Pickles

  • 3 cucumbers, quartered lengthwise
  • 1 jalapeño pepper, quartered
  • 1 garlic

Brine

  • 1 cup white vinegar (240 mL)
  • ½ cup water (120 mL)
  • 1 tablespoon salt
  • 1 teaspoon whole black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon caraway seed
  • ½ teaspoon dry mustard

Preparation

  1. Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
  2. Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
  3. Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
  4. Carefully place and arrange the herbs and vegetables inside of the mason jar.
  5. Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
  6. The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
  7. Enjoy!

Ingredients

for 24 servings

Dill Pickles

  • 3 cucumbers, quartered lengthwise
  • 3 sprigs fresh dill
  • 1 clove garlic

Brine

  • 1 cup water (240 mL)
  • ½ cup white vinegar (120 mL)
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon whole black pepper
  • 1 teaspoon caraway seed
  • 1 ½ teaspoons dill seed

Bread & Butter Pickles

  • 3 cucumbers, sliced ¼-inch (6.5mm) thick
  • red chili, sliced

Brine

  • ½ cup white vinegar (120 mL)
  • ½ cup apple cider vinegar (120 mL)
  • ¼ cup water (60 mL)
  • 1 cup sugar (200 g)
  • 1 tablespoon salt
  • 1 teaspoon whole black pepper
  • 1 teaspoon dry mustard
  • 3 cloves garlic
  • 1 teaspoon celery seed
  • ½ teaspoon turmeric

Spicy Pickles

  • 3 cucumbers, quartered lengthwise
  • 1 jalapeño pepper, quartered
  • 1 garlic

Brine

  • 1 cup white vinegar (240 mL)
  • ½ cup water (120 mL)
  • 1 tablespoon salt
  • 1 teaspoon whole black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon caraway seed
  • ½ teaspoon dry mustard

Preparation

  1. Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
  2. Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
  3. Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
  4. Carefully place and arrange the herbs and vegetables inside of the mason jar.
  5. Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
  6. The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
  7. Enjoy!

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