Pickles made from scratch are so much easier than you think! With just a few ingredients and a little bit of time, you can make crunchy, tangy homemade pickles for sandwiches, burgers, and snacks.
Why These Pickles Are So Good
- These tart and tangy pickles are just like the pickles you get at your favorite deli — even better than the store-bought variety.
- This recipe is so simple! Just combine and boil the ingredients and let sit for a few days. That’s it!
- These pickles are the perfect side to a sandwich, but are also delicious when on burgers, tuna salad, or even as a garnish on a spicy Bloody Mary.
How To Make Pickles at Home
- Slice cucumbers vertically into four wedges and place in a gallon-sized jar (preferably a glass one with a lid, like a mason jar).
- Boil all the liquids and seasonings to dissolve the salt. Let cool and pour over cucumbers.
- Let everything sit on the counter for three days, turning them occasionally. After pickling, place in the refrigerator to store.
Top Tips For Making Homemade Pickles
- Pickling cucumbers are smaller and don’t have wax on them. I used Kirby cucumbers. It’s important that they do not have wax on the outside, or they won’t pickle!
- A “head” of dill is just the feathery “hair” on top of a sprig. Select pieces of dill that are larger with lots of hair for this recipe.
- Dried minced onion is also sometimes called “instant” onion.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.
More Veggie Recipes
- Simple Asian Cucumber Salad
- Vegetarian Stuffed Mushrooms
- Slow Cooker Pinto Beans
- Rosemary Roasted Potatoes
- 1 gallon mason jar
- 1 gallon pickling cucumbers about 4 pounds
⅓cup dried minced onion
- 6 garlic cloves minced
½tablespoon mustard seed
- 6 heads fresh dill See notes
- 1 ½ quart water
- 2 cups apple cider vinegar
½cup salt canning or kosher
- Slice cucumbers vertically into four wedges and place in a 1 gallon jar.
- Boil all liquids and seasonings to dissolve salt. Let cool, then pour over cucumbers.
- Let jar sit on the counter for three days, turning pickles occasionally. Store in refrigerator after pickled.
- Use pickling cucumbers, which are smaller and don’t have a wax coating.
- A “head” of dill is just the feathery “hair” on top of a sprig.