Pickles Recipe

Sterilize jars

Wash jars and lids in hot soapy water. Rinse. Place jars upright in a pot of simmering water for 10 minutes or run through dishwasher on hot. Keep jars hot until filling to prevent cracking.

Trim cucumbers

Rinse cucumbers thoroughly. Trim the blossom end (about 1/8 inch) from each cucumber to help maintain crispness. Leave whole for spears or slice into 1/4-inch rounds or lengthwise spears as desired.

Peel and slightly crush garlic cloves with the flat of a knife to release flavor. Place 3 sprigs of dill, 2 garlic cloves, 1 bay leaf, 1/2 tsp peppercorns and 1/2 tsp red pepper flake (if using) into each hot jar bottom.

Combine 4 cups water, 2 cups white vinegar, 3 tablespoons kosher salt, 1 tablespoon sugar and 1 tablespoon pickling spice (if using) in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until salt and sugar dissolve. Do not boil vigorously; just a simmer is sufficient. Remove from heat.

Pack prepared cucumbers tightly into the hot jars on top of the dill and garlic, leaving about 1/2-inch headspace at the top of each jar. Tuck remaining dill sprigs, remaining garlic and remaining bay leaf between cucumbers as you pack. Distribute remaining peppercorns and red pepper flakes evenly between jars.

Pour the hot brine over the cucumbers, covering them completely and maintaining 1/2-inch headspace. Tap jars gently to remove air bubbles and add more brine if necessary.

Wipe the rims of the jars with a clean damp cloth, place lids on, and screw bands fingertip-tight.

For refrigerator (quick) pickles: Let jars cool to room temperature, then refrigerate. Allow at least 24–48 hours before eating for best flavor; they will be best after 3 days and will keep in refrigerator for up to 2 months.

For shelf-stable pickles (water bath canning): Place filled jars in a boiling water bath with at least 1 inch of water covering the lids. Process pint/quart jars for 10 minutes (adjust for altitude: add time per your local extension guidelines). Remove jars and let cool undisturbed for 12–24 hours. Check seals; any unsealed jars should be refrigerated and eaten within a few weeks.

For extra crispness (optional): Before packing, soak cucumbers in an ice-water bath for 30 minutes, or add 1/2 teaspoon calcium chloride (pickle crisp) to each jar.

Label jars with date. Refrigerated quick pickles will be ready in 1–3 days and keep 1–2 months. Canned pickles are shelf-stable for up to 1 year if sealed properly. Serve chilled as a snack, on sandwiches, or as a condiment.