Of all the recipes I’ve wanted to share, I know homemade pickles may be a more controversial choice. The process of pickling really brings out the acidity in veggies, so your taste buds will either love the sour taste or hate it. In our household, we cannot get enough of the bright and flavorful taste of our homemade pickles! So, what’s the pickle recipe that has taken over our fridge? I can’t wait to share it with you.
Today on the blog, I want to chat all about an easy homemade pickle recipe that is both healthy and delicious! Instead of buying a preserved pickle jar from the grocery store, let’s make an even better version that is completely customized to your taste.
Homemade Pickles Recipe: What Is Pickling?
Pickling is an age-old method of preserving food by immersing it in a brine or vinegar solution. This process not only extends the shelf life of vegetables (like cucumbers) but also adds a tangy, delicious flavor.
Essentially, pickling involves a combination of salt, water, and vinegar sometimes with added spices for extra zest. The acidity from the vinegar and the salt helps to prevent the growth of harmful bacteria, making pickled foods both safe to eat and full of unique flavors.
Which Cucumbers Should I Use?
For the best homemade pickles, I like to use pickling cucumbers, which are small, firm, and have thinner skins. Varieties like Kirby or Gherkins are perfect, and my family’s personal favorites. These cucumbers hold up well in the brining process and stay crisp and crunchy.
Avoid using large slicing cucumbers, as they tend to become mushy and don’t pickle as well. If you’re growing your own or buying from a farmer’s market, look for cucumbers that are uniform in size for even pickling.
How Should I Slice My Pickles?
How you slice your future pickles depends on your preference and how you plan to use them. Here are a few popular options:
- Slices: Perfect for sandwiches and burgers, slicing cucumbers into thin rounds allows them to fit nicely on your favorite foods. You can make them as thin or thick as you like, depending on your taste.
- Spears: Cutting cucumbers into spears is great for snacking or as a side with meals. Each cucumber can typically be cut into quarters lengthwise to create easy-to-grab spears.
- Halves: For a crunchier bite, cut your cucumbers in half lengthwise. This method is also ideal for larger pickles and can be a good compromise between slices and spears.
- Whole: If you love a big, crunchy pickle, leaving them whole is the way to go. This method is best for smaller cucumbers that fit comfortably into your jars.
Remember, the key is consistency. Ensuring all your pickles are cut to a similar size is the best way to make this pickle recipe, giving you a consistent flavor and texture throughout. I like to cut my cucumbers slightly on the thinner side, but not so thin they become mushy.
![Easy Homemade Pickles Recipe](https://milkmaidfarm.com/wp-content/uploads/2024/06/pickling_2-300x300.png)
Easy Homemade Pickles Recipe
Ingredients
- 2 pounds pickling cucumbers
- 2 cups water
- 2 cups white or apple cider vinegar
- 2 tbsp pickling salt or sea salt
- 2 tbsp sugar not necessary, but recommended
- 4 cloves garlic peeled and smashed
- 2 tsp dill seeds or fresh dill
- 1 tsp black peppercorns
- t tsp mustard seeds, red pepper flakes, coriander seeds Optional, but great for flavor
Instructions
- Wash the cucumbers thoroughly and slice them into desired shapes (slices, spears, or whole).
- In a saucepan, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are dissolved.
- In each sterilized jar, place the smashed garlic cloves, dill seeds (or fresh dill), black peppercorns, and any additional spices you desire.
- Pack the cucumber slices or spears tightly into the jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot brine over the cucumbers, ensuring they are fully submerged and leaving 1/2 inch of headspace.
- Let the jars cool to room temperature.
- Once cooled, place the lids on the jars and refrigerate them. It is recommended to can the extra jars. Learn more about that here.
- Allow the pickles to sit in the refrigerator for at least 24 hours before enjoying to allow the flavors to develop.
- The pickles can be stored in the refrigerator for several weeks. The longer they sit, the more the flavors will meld together.
Easy Homemade Pickles Recipe: Question & Answers
![Easy homemade pickles recipe](https://milkmaidfarm.com/wp-content/uploads/2024/06/pickles.jpeg)
Q: Can I use regular cucumbers instead of pickling cucumbers?
A: It’s best to use pickling cucumbers, like Kirby or gherkins, as they stay firmer and crisper. Regular slicing cucumbers can become mushy and may not absorb the brine as well.
Q: Do I have to use sugar in the brine?
A: Sugar is optional but recommended. It balances the tanginess of the vinegar and adds a subtle sweetness. You can adjust the amount or omit it entirely based on your preference.
Q: What if I don’t have fresh dill?
A: You can use dill seeds as a substitute for fresh dill. Both will give your pickles that classic dill flavor. You can experiment with other herbs like thyme or oregano if you don’t have either.
Q: How do I ensure my pickles stay crunchy?
A: Pickling cucumbers helps, but you can add a few grape leaves or black tea leaves to the jar. These contain tannins that help maintain crispness.
Q: Can I add other vegetables to the pickling jars?
A: Absolutely! Carrots, bell peppers, and onions pickle well and add extra flavors and textures to your jars. Just make sure all vegetables are submerged in the brine.
Q: Do I need to sterilize the jars?
A: Yes, sterilizing jars is important to prevent contamination. Wash them with hot, soapy water and rinse thoroughly, or run them through a dishwasher cycle just before use.
Q: Can I reuse the brine for another batch of pickles?
A: It’s not recommended to reuse brine for a new batch of cucumbers. The acidity level may not be sufficient to properly pickle the new vegetables after the first use.
Q: How soon can I eat my pickles after making them?
A: For the best flavor, let the pickles sit in the refrigerator for at least 24 hours before eating them. This allows the flavors to meld together.
Curious To Find More Easy Homemade Recipes?
Once you start making homemade and healthy recipes, I promise there’s no going back. If you’re looking to start making the switch to more whole foods and meals in home, I want to help! My recipe book, Staples Made Simple, will give you a complete guide on how to make everyday recipes that are good for the body and the soul.
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Have you ever made your own homemade pickles recipe before? Let me know in the comments! And to keep up with the latest recipes on the blog, check out my recent posts:
- Vanilla Extract Recipe: Aging The Perfect Vanilla Extract At Home
- Homemade Applesauce Recipe: Easy Applesauce Kids Will Love!
- Pressure Canning: The Ultimate Guide to Preserving Your Harvest
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