Pickles Recipe

Wash and trim

Wash cucumbers thoroughly under cold running water. Trim both ends (about 1/8–1/4 inch) to remove enzymes that can soften pickles. If using larger cucumbers, slice into spears or 1/4-inch rounds. If using mini cucumbers keep whole or halve lengthwise.

Peel and slice the shallot or red onion thinly, if using. Set vegetables aside in a clean bowl.

Use a clean quart-sized glass jar with a tight-fitting lid. To sterilize, wash jar and lid in hot soapy water, rinse, then place jar in a pot of simmering water for 10 minutes. Remove with tongs and let air-dry on a clean towel.

Combine and heat

In a medium saucepan combine 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 tablespoon sugar. Add garlic cloves (lightly crushed), 4 dill sprigs or heads, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 1/2 teaspoon red pepper flakes, and 1 teaspoon pickling spice if using. Heat over medium-high until mixture comes just to a boil, stirring to dissolve the salt and sugar. Once boiling, reduce heat and simmer 1 minute to bloom the spices, then remove from heat.

Place a couple of dill sprigs and two crushed garlic cloves on the bottom of the sterilized jar. Pack the cucumbers tightly into the jar standing upright or layered, leaving about 1/2 inch headspace at the top. Tuck the sliced shallot or onion between cucumbers if using. Add remaining garlic and a final sprig of dill on top. If you have extra peppercorns or mustard seeds, sprinkle them in.

Carefully pour the hot brine into the packed jar, covering cucumbers completely and maintaining about 1/4–1/2 inch headspace. Use a clean spoon to remove air bubbles by sliding it around the inside edge. Wipe the rim of the jar with a clean cloth and screw on the lid until fingertip-tight.

Let the jar cool to room temperature (about 30–60 minutes). Once cooled, refrigerate. For best flavor, let pickles develop for at least 24–48 hours before eating; texture and flavor continue to improve over 3–7 days.

If you want extra-crisp pickles, before packing the cucumbers, place them in the freezer for 1 hour (not frozen solid) or soak in an ice bath 30 minutes to firm. Alternatively, add 1/2 teaspoon calcium chloride (pickle crisp) to the jar according to package directions.

This recipe is written for refrigerator pickles. To can for shelf stability, follow tested water-bath canning procedures: use proper canning jars and lids, process filled jars in a boiling water bath for the time recommended for your altitude and jar size (typically 10–15 minutes for pints/quarts). Use a reliable canning guide for exact times; improper canning can be unsafe.