House Pickles Recipe

Pickling Directions

1. 1

   Prepare the Vegetables

   Wash the cucumbers, carrots, and onion. Slice the cucumbers into quarters lengthwise, cut the carrots into sticks, and thinly slice the red onion.

2. 2

   Make the Pickling Brine

   In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

3. 3

   Add Spices and Herbs

   Once the brine is simmering, add garlic, dill, black peppercorns, mustard seeds, and red pepper flakes. Let the mixture simmer for an additional 5 minutes.

4. 4

   Pack the Jars

   In clean, sterilized jars, layer the cucumbers, carrots, and red onion. Pour the hot brine over the vegetables, ensuring they are fully submerged.

5. 5

   Seal and Cool

   Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying. The pickles can be stored in the fridge for up to 2 months.