06/22/2025
I wanted to share the pickle recipe I use since it’s finally cucumber season 🥒💚
It’s super easy, and doesn’t require any canning.
Ingredients:
• 6 cups water
• 2 cups apple cider vinegar
• 1/3 cup minced onion
• 6 garlic cloves, finely minced (plus 6 extra whole cloves for the jars)
• 1 ½ teaspoons yellow mustard seed
• 2 tablespoons peppercorns
• 1/3 cup canning salt
• About 18 pickling cucumbers
• 6 heads fresh dill or 4 ½ teaspoons dried dill seed
• 6 bay leaves (one per jar)
Instructions:
1. Soak the cucumbers in ice water while you cut them to your desired size (spears or slices). I’ve even done whole pickles with the mini ones.
2. Prepare six clean quart jars. Place a bay leaf, fresh dill, and one whole garlic clove at the bottom of each jar. If you want them spicy you can add jalapeño or red pepper flakes as well.
3. In a large saucepan, combine water, apple cider vinegar, minced onion, minced garlic, mustard seed, peppercorn, canning salt, and dill (if using dried dill not fresh). Bring the mixture to a rapid boil, then cook until the salt has fully dissolved.
4. Remove from heat and let the brine cool to room temperature.
5. Fill each jar with the cut cucumbers.
6. Pour the cooled brine over the cucumbers in the jars until they are fully submerged.
7. Let the jars sit on the counter at room temperature for 24 hours.
8. After 24 hours, refrigerate the jars.
These pickles will stay crunchy for up to 3-5 months unopened in the fridge. The kids and I love these I always end up making about 24-36 jars a year of them.
The recipe in 1st (c.o.m.m.e.n.t). 👇
