Insanely Easy Homemade Pickles
Fresh, crisp, and tangy with the perfect balance of sweet and salt, these homemade pickles are incredibly easy to make, store, and have on hand! Clean and healthy, they are perfect for sandwiches or even as a snack.
Servings: 10
Calories: 6kcal
Ingredients
- 1/2 large cucumber (sliced into approx 20 slices)
- 2-3 sprigs fresh dill
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1/4 teaspoon raw cane sugar
- 1/2 tbsp Himalayan salt
- 2-3 cloves fresh garlic (smashed)
- 1/4 tsp red pepper flakes
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole yellow mustard seeds (optional)
Instructions
- Add the sliced cucumber and dill sprigs to a jar that has been washed in hot water. Leave approximately 1" of space at the top of the jar for the pickling liquid.
- In a small saucepan, add the vinegar, water, sugar, salt, garlic, red pepper flakes, peppercorns and mustard seeds (if using) and simmer on low heat until the salt and sugar have dissolved.
- Allow the brine to cool until warm and pour it into the jar containing the cucumber and dill.
- Close the lid and refrigerate for at least 2 hours (8 hours for best results) before use. Store in the refrigerator for up to two months.
Notes
- Feel free to use whatever cucumbers you prefer. Though I've used a slicing cucumber and not a pickling cucumber the results have been just as good.
Nutrition
Calories: 6kcal | Sodium: 350mg | Potassium: 19mg | Vitamin A: 25IU | Vitamin C: 0.7mg | Calcium: 3mg