Go Back
+ servings

Homemade Pickles

Delicious and easy, these pickles are perfect for snacking and sandwiches.
Prep Time3 d
Cook Time10 mins
Course: Appetizer, Snack, Vegetables
Cuisine: American
Keyword: cucumber, homemade pickles, pickling
Servings: 72
Calories: 9kcal
Cost: $0.50


  • 1 gallon mason jar


  • 1 gallon pickling cucumbers about 4 pounds
  • cup dried minced onion
  • 6 garlic cloves minced
  • ½

    tablespoon mustard seed
  • 6 heads fresh dill See notes
  • 1 ½ quart water
  • 2 cups apple cider vinegar
  • ½

    cup 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.


Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg | Net Carbs: 1g