Pickle Recipe

Sterilize two 16-oz (or one 32-oz) jars and lids by washing in hot soapy water, rinsing, and placing them in a 250°F (120°C) oven for 10 minutes or pouring boiling water over them. Let drain.

Trim the blossom ends (opposite the stem) of the cucumbers by cutting about 1/16–1/8 inch off; this helps keep pickles crisp. If cucumbers are larger than 3–4 inches, cut into spears or thick coins for faster brining; small whole cucumbers can be left whole.

Combine 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 tablespoon sugar in a medium saucepan.

Add 2 teaspoons pickling spice (or the optional homemade mix). Bring brine to a gentle simmer over medium heat, stirring to dissolve salt and sugar. Do not boil vigorously; simmer 2–3 minutes to bloom spices and slightly cool.

Remove from heat and let brine cool 10–15 minutes so it is warm but not boiling when poured over jars (hot liquid can crack glass and overly soften cucumbers).

Place 2 sprigs fresh dill and 2 crushed garlic cloves into the bottom of each sterilized jar.

Divide black peppercorns (about 1/2 teaspoon per jar), mustard seeds (1/2 teaspoon per jar), and red pepper flakes (a pinch to 1/4 teaspoon per jar depending on heat preference) evenly between jars. Add a bay leaf to one or both jars if using.

Pack cucumbers tightly into jars leaving about 1/2 inch headspace at top. If packing spears or slices, stand spears vertically for an even fill; if whole, pack snugly but avoid crushing.

Pour the warm brine over the packed cucumbers, covering completely and maintaining about 1/4–1/2 inch headspace. Tap jars gently to release trapped air bubbles; add more brine if needed.

Wipe rims with a clean cloth and screw lids on until fingertip-tight (do not overtighten). Let jars cool to room temperature on the counter (about 1–2 hours).

For refrigerator pickles, transfer cooled jars to the refrigerator. Pickles are lightly pickled and ready after 24 hours, best after 48 hours. They will keep in the refrigerator for up to 6 weeks.

If you want shelf-stable pickles, process jars in a boiling water bath. Place filled, sealed jars into a canner with racks, ensure jars are covered by at least 1–2 inches of water, bring to a full boil, and process pint/16-oz jars for 10 minutes (adjust time for altitude).

Carefully remove jars to a towel-lined surface and let cool 12–24 hours. Check that lids have sealed (center depressed). Any unsealed jars should be refrigerated and consumed within 6 weeks.

Allow refrigerator pickles at least 48 hours for best flavor. Use as a snack, sandwich topping, or side. Keep refrigerated and use within 6 weeks. For canned pickles, store in a cool dark place and consume within 1 year for best quality.