Pickles Recipe

Prepare jars and vegetables

Sterilize one 16- to 24-ounce jar (or two pint jars) by washing with hot soapy water, rinsing, and pouring boiling water into the jars for 2 minutes; discard water. Trim cucumber ends and cut cucumbers into spears or slices to fit the jar. Peel and cut carrots into sticks if using. Pat vegetables dry with a clean towel.

Pack jars

Place 2 dill sprigs and 1 peeled garlic clove in the bottom of each jar. Pack cucumbers and carrot sticks vertically (or tightly packed slices) so the jar is full but not crushed, leaving about 1/2 inch headspace at the top.

Make brine

In a small saucepan combine 2 cups water, 1 cup distilled white vinegar, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Add 1 teaspoon whole black peppercorns, 1 teaspoon mustard seeds, 1/4 teaspoon red pepper flakes (if using), and 1 bay leaf (if using). Bring the mixture to a gentle simmer over medium heat, stirring until salt and sugar dissolve, then remove from heat.

Pour brine and seal

Carefully pour the hot brine over the packed vegetables in the jar, covering them completely and maintaining roughly 1/2 inch headspace. Use a non-metal utensil to remove air bubbles (run a clean plastic or wooden spatula around the inside). Wipe the rim clean and screw on a clean lid until fingertip tight.

Cool and refrigerate

Let the jar come to room temperature (about 30–60 minutes). Place the jar in the refrigerator and chill for at least 24 hours before eating; best after 48 hours. Refrigerated quick pickles will keep well for up to 4–6 weeks.

Serving and notes

Serve chilled as a condiment, snack, or with sandwiches. Adjust flavor next time by increasing vinegar for tang, sugar for sweetness, or spices for more aromatics. For longer shelf-stable canning, follow a tested water-bath canning recipe and process times rather than this refrigerator-method brine.