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Homemade pickles

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Crunchy, crisp pickle recipes

A crunchy crisp pickle is the ideal topping for just about any summer sandwich and the perfect side to any succulently grilled meal. Here is your quick guide to pickling cucumbers and making your own delicious fresh pickles.

Homemade pickle recipes

Classic Refrigerator Dills

Makes 12 servings

Ingredients:
2 quarts water
2 quarts white vinegar
1/2 to 1 cup non-iodized salt
Few sprigs dill weed
1 head garlic, sliced
2 tablespoons peppercorns
1 dozen cucumbers, sliced in spears

Directions:
1. Combine water, vinegar and salt in a pot and bring to a boil.

2. Meanwhile, add dill, garlic, peppercorns and cucumbers to sterilized jars. Pour liquid over cucumbers and fill jars.

3. Seal jars well and refrigerate for at least 6 weeks.

Bread and Butter Pickles

Makes 12 servings

Ingredients:
2 pounds cucumbers, sliced in rounds
1 pound white onions, thinly sliced
1/4 cup pickling or Kosher salt
1-1/4 cups white vinegar
1 cup apple cider vinegar
2-1/4 cups granulated sugar
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon turmeric

Directions:
1. Combine cucumbers with onions and salt in a bowl. Refrigerate for 1 hour. Rinse with cold water and drain.

2. Combine vinegars with sugar, mustard seeds, red pepper flakes, celery seeds, cinnamon, allspice, cloves and turmeric in a pot and bring to a boil. When sugar has dissolved, add cucumber mixture and bring to a boil.

3. Spoon cucumbers into sterilized jars and then pour liquid over cucumbers filling jars just to the tops of the cucumbers. Seal jars well and refrigerate for at least 3 weeks.

Classic Sour Pickles

Makes 12 servings

Ingredients:
1 gallon white vinegar
1 cup salt
1 cup granulated sugar
1 cup dry mustard
12 small cucumbers, whole, rinsed and dried

Directions:
1. Combine vinegar with salt, sugar and mustard in a small bowl.

2. Place cucumbers in sterilized jars and pour liquid over cucumbers. Seal well and refrigerate for at least 3 weeks.

Delicious dishes for your homemade pickles

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