Did you know you can easily make homemade pickles yourself? Whether you want them as a topping for sandwiches or burgers or just as a snack on their own: your homemade pickles will taste even better than store-bought ones.
Who doesn’t love the delicious crunch of a pickle? That vinegary zing helps cut through other flavors in sandwiches and makes the mouth pucker even just thinking about it. Did you know that you can make homemade pickles? It’s incredibly easy, but be warned – once you’ve made your own, you may never go back to purchasing them from a deli or store ever again.
You’ll need the following kitchen supplies:
- stainless steel saucepan
- chopping board
- glass jars with lids
- measuring cups and spoons
How to Make Homemade Pickles in 3 Steps
Once you’ve gathered all your kitchen supplies, you’ll need to start getting your ingredients ready (we recommend buying organic, whenever possible):
- 1¼ cups white vinegar (5% acidity)
- 3 tbsp kosher salt
- 2 tbsp sugar
- 2 cloves garlic, sliced
- 2 tsp whole mustard seeds
- 1 tbsp whole coriander seeds
- ¼ tsp red pepper flakes
- 2 cups cold water
- 6 pickling cucumbers
- ¼ cup chopped sweet onion
- 6 sprigs fresh dill weed
Here’s how to make homemade pickles:
- Make the Brine: Add all of the ingredients (except the water) to your saucepan and gently heat it on the stove until the sugar and salt have dissolved. Remove from heat, add in the water, and let cool.
- Prepare the Cucumbers: Now it’s time to cut your cucumbers. If you prefer them on sandwiches or burgers, slice the cucumbers evenly. If you prefer them as a tasty snack, go ahead and quarter your cucumbers.
- Fill Your Jars: Place the cut-up cucumbers, onion, and fresh dill into sterilized jars, then pour in the brine until the pieces are covered. Seal the jar, and place it in the fridge for at least 24 hours before eating.
Note: these homemade pickles will last up to 2 months in the fridge – but you’ll probably run out of them faster than that.
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