Has anyone been noticing the small cucumbers at their local market or grocery store lately? I have, and to be honest I bought them for the first time a few weeks ago. I always wanted to make my own pickles and I thought why not now. These homemade pickles make for a great hostess gift when visiting friends or family, and also great to share with your guests. I like to use these as a side with sandwiches, to use as a burger topping, add them to a charcuterie board, or even just enjoy as a snack.
This recipe is great for beginners in the kitchen. It’s simple to make and you don’t need to have all the canning materials, rather just some jars. These pickles need to be refrigerated for a week and then they are ready to enjoy for up to 4 weeks. Or use the proper canning process to preserve longer. I hope all you pickle lovers get a chance to enjoy this recipe!
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- 10-12 pickling cucumbers
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- bunch of fresh dill
- 1 full head of garlic, skins removed, chopped in quarters
- 10 peppercorns
- Make brine by combining water, vinegar, salt, and sugar in a medium sized pot. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
- Using about 2-3 quart jars, divide the pickles, not overly packing. Evenly separate the fresh dill, peppercorns, and garlic in each jar. Fill each jar with the brine. Seal and store in a refrigerator for at least one week. Pickles should be good for up to 4 weeks.