Pickled Cucumbers Recipe

Wash and trim

Rinse cucumbers under cold water and scrub any dirt. Trim the blossom ends (about 1/8 inch) to help even pickling. Leave whole, halved, or cut into spears according to preference.

Sterilize or clean a 1-quart jar (or two 12- to 16-ounce jars) by washing with hot, soapy water and rinsing well. For longer shelf life, you may boil jars and lids for 10 minutes and let dry.

Place dill sprigs, smashed garlic cloves, and optional hot pepper slices and sliced red onion into the bottom of the jar(s). Pack cucumbers tightly but without crushing so brine can circulate.

Combine water, white distilled vinegar, kosher salt, granulated sugar, and pickling spice in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and let cool 5 minutes.

Pour the hot (not boiling) brine over the packed cucumbers, making sure cucumbers are fully submerged and leaving about 1/2 inch headspace at the top of the jar.

Tap the jar gently on the counter or use a utensil to release trapped air bubbles. Wipe the rim clean and seal with a lid.

For quick refrigerator pickles (low-salt or standard salted): allow jars to cool to room temperature, then refrigerate. Refrigerate at least 24 hours for light pickle flavor; 48 hours for more pronounced flavor. These will keep in the refrigerator for up to 4 weeks.

For a house marinated warm-infused style: after pouring brine, add olive oil, lemon juice, and chopped oregano or thyme on top (about 2 tbsp oil per jar). Seal and refrigerate; flavors meld in 12–24 hours. Use within 2 weeks.

Optional shelf-stable canning: if you want long-term room-temperature storage, process sealed jars in a boiling water bath for 10 minutes (adjust for altitude). Let jars cool undisturbed 12–24 hours and check seals before storing.