Housemade Pickles Recipe

Prepare cucumbers

Wash cucumbers thoroughly and trim both blossom and stem ends (trim just a hair to prevent bitter enzymes). If cucumbers are large, quarter lengthwise; for classic crisp spears leave whole or halve lengthwise.

Make brine

In a medium saucepan combine water, white vinegar, kosher salt, and sugar. Warm over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature (about 20–30 minutes).

Sterilize jars

While brine cools, wash two 1-pint (or one 1-quart) glass jars and lids with hot soapy water and rinse. To sanitize, pour boiling water into jars or submerge in simmering water for 5 minutes, then drain.

Pack jars

Place half the smashed garlic, half the dill sprigs, 1 tsp peppercorns, 1/2 tsp mustard seeds, 1/2 tsp red pepper flakes, and one bay leaf into each jar. If using grape leaves, add one to each jar. Tightly pack cucumbers into jars leaving about 1/2 inch headspace.

Add brine and cool

Pour cooled brine over cucumbers, fully submerging them and maintaining 1/4–1/2 inch headspace. Wipe rims, seal with lids, and let jars sit at room temperature until cooled to room temp (30–60 minutes).

Refrigerate and cure

Place sealed jars in the refrigerator. For best crispness and flavor, let pickles cure at least 48 hours before eating; optimal flavor at 3–5 days. Pickles will keep refrigerated up to 6 weeks.

In a small bowl whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper until smooth. Taste and adjust salt or lemon for brightness. Refrigerate until ready to serve; flavors meld after 30 minutes.

Assemble

When ready to serve, remove pickles from jar and pat lightly with paper towel to remove excess brine. Arrange on a serving platter or small bowls, drizzle a thin line of garlic aioli alongside or serve aioli in a ramekin. Scatter petite herbs over pickles, drizzle with 1 tsp extra-virgin olive oil and finish with flaky sea salt to taste.

Serve

Serve chilled or at cool room temperature as a snack or accompaniment to sandwiches and fried foods.