Homemade pickles


*Update to this post*- I have made both of the below recipes, but even as a dill pickle lover, I actually liked the sweet pickles better! They weren’t too sweet, and they still had that vinegar thang, so that’s a win win! I’d love to hear which recipe you prefer, and as always, thanks for popping by!

cucumber Pickle

Mmmmm… I love me some pickles!  A cool, juicy, crunchy slightly tart (there just aren’t enough adjectives!) pickle just makes my day on a hot afternoon. You want one now, right?!! Really, they are delicious any time of day! Our cucumber plants have been really fantastic producers this year, and as much as I love cucumbers, my heart belongs to it’s pickled cousin. My husband loves his pickles sweet, and I like mine sans sugar. So, as a dutiful wife, I made us both a batch.

The nitty gritty–

These 2 very simple pickle recipes are for homemade “refrigerator” pickles, cucumber Pickle meaning they are not meant to be stored for long term use. Eat them to your hearts desire, and don’t let them hang out in the fridge for weeks. Because they are meant for short term consumption, there is no need sterilize the mason jar or lid, just make sure it is nice and clean.

For dill pickles, you will need:

A pint sized mason jar
A couple garlic cloves, peeled and chopped
1 cup of apple cider vinegar
1 cup of water
1 teaspoon of dill
1/2 teaspoon of red pepper flakes
2 tablespoons of kosher or pickling salt
A cucumber or 2 (size dependent)

Clean and cut your cucumbers (halves, spears, coins, or whole). Add the herb, red pepper, and garlic to the jar, then pack your cucumbers on top. Bring the water, ACV, and salt to a boil. Pour the hot brine into your jars so that it completely covers the cucumbers. Tap the jar to get rid of the air
bubbles, then screw on your lid. Let your jar cool to room temp., then place it in the refrigerator to marinate for a 4-6 days. They should be safe to eat for a few weeks! Enjoy!!

For those of you with a swee cucumber Pickle in mason Jar t tooth, this recipe is for you!

You will need:

A pint sized mason jar
1 cup of white vinegar
1.5 cups of white sugar
1 tablespoon of kosher or picking salt

The directions are same as above, except you boil your water, salt, and sugar together. Add this to your jar of cucumbers.

I’ve seen recipes that also include sliced onions. I won’t touch an onion with a 10 foot pole, but I also realize that I am in the vast minority on this issue. If you add onions and love it, please let me know! If you need more sweetness, add more sugar! Enjoy!

If you have tried one or both of these recipes or if you have your own homemade pickle recipe, please let us know by commenting below. Happy eating!




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