Pickle Recipe

Sterilize jars (quick)

Wash jars and lids in hot soapy water and rinse well. Place jars in a large pot of water, bring to a simmer for 5 minutes, then turn off heat and leave jars in hot water until ready to fill. Alternatively, run through a hot dishwasher cycle and leave warm.

Wash the cucumbers and other vegetables. Trim the cucumber ends. Slice cucumbers into 1/4" rounds or cut into spears depending on preference. Peel and cut carrot into sticks and thinly slice the red onion if using. Peel and halve garlic cloves.

Pack vegetables tightly into the warm jars upright (spears) or stacked (slices), leaving about 1/2 inch (12 mm) headspace at the top. Distribute garlic cloves and dill sprigs and bay leaf among the jars.

In a medium saucepan, combine water, white vinegar, kosher salt, and sugar. Stir to dissolve.

Add whole black peppercorns, mustard seeds, ground black pepper, and red pepper flakes to the pan. Bring the mixture to a gentle boil over medium-high heat, then reduce heat and simmer for 1–2 minutes to bloom the spices. Remove from heat.

Taste the brine carefully (it's hot). Adjust seasoning if necessary: add a pinch more salt or a little sugar to balance acidity if desired.

Using tongs or a jar lifter, remove one warm jar from the hot water (if sterilizing) and set on a towel. Pour the hot brine over the packed vegetables, covering them completely and leaving 1/2 inch headspace. Tap the jar gently or use a nonmetallic utensil to release trapped air bubbles. Add more brine if needed to maintain headspace.

Wipe the rim of the jar with a clean damp cloth, place the lid on, and screw on the ring until fingertip-tight. Repeat with remaining jars.

Allow jars to cool to room temperature (about 1–2 hours) on the counter, then refrigerate. For quick refrigerator pickles, wait at least 24 hours for flavors to develop; best after 48 hours. These pickles will keep in the refrigerator for up to 4–6 weeks.

Optional (for shelf-stable jars): If you want to process in a water bath canner for shelf stability, place filled jars (with appropriate low-acidity vegetable combinations and following a tested canning recipe) into boiling water and process according to USDA guidelines. Note: this simple brine is intended for refrigerator pickles; do not attempt home canning without an approved tested recipe.