Pickles Recipe

Sterilize jars

Wash jars, lids, and rings in hot soapy water. Rinse well. Place jars in a large pot, cover with water, bring to a simmer and keep them hot until ready to fill (10 minutes). Place lids in a small simmering pot off the heat to soften the sealing compound.

Trim and pack cucumbers

Rinse cucumbers well. Trim ends (remove a thin slice from blossom end to help penetration). If cucumbers are large, halve or slice lengthwise; for small kirbys leave whole. Place 3 fresh dill sprigs and 2 peeled garlic cloves in each jar (distribute remaining dill and garlic between jars). If using horseradish root or mustard heads, tuck a small piece into each jar near the bottom for crisper pickles.

Combine 4 cups water, 2 cups distilled white vinegar, 3 tablespoons kosher salt, and 1 tablespoon sugar in a saucepan. Add 1 teaspoon whole black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon dried red pepper flakes and 2 bay leaves. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Once boiling, reduce heat and simmer 2 minutes to infuse spices, then remove from heat.

Pour hot brine carefully over the packed cucumbers in each hot jar, leaving about 1/2 inch (12 mm) headspace at top. Use a clean utensil to remove any air bubbles by sliding it down the jar side. Wipe jar rims with a clean damp cloth and place lids and rings on snugly (finger-tight).

If you plan to refrigerate and eat within a few weeks (quick pickles): let jars cool to room temperature, then refrigerate. Small slices will be ready in 24 hours, whole or thick spears in 48–72 hours; flavor improves over 3–7 days. Store refrigerated up to 6 weeks.

If you want shelf-stable pickles (water-bath canning): place filled jars on a rack in a large canner or pot with a few inches of water covering the jars by at least 1 inch. Bring to a rolling boil and process pint jars 10 minutes (adjust for altitude: add 1 minute per 1000 ft above 1000 ft). Remove jars and cool on a towel undisturbed 12–24 hours. Check seals (lids should not flex). Label and store in a cool dark place for up to 1 year.

Once opened, keep refrigerated and consume within 4–6 weeks for best texture and flavor. If pickles become cloudy, soft, or give off an off odor, discard.