Pickles Recipe

Prepare brine

In a medium saucepan combine water, white vinegar, granulated sugar, and kosher salt. Add pickling spice, smashed garlic cloves, black peppercorns, and bay leaves. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Simmer gently 2 minutes to bloom the spices. Remove from heat and let cool 10 minutes.

Strain the brine through a fine-mesh sieve into a heatproof pitcher or bowl to remove whole spices if you prefer a clear brine, or reserve spices for jars for a more rustic look. Bring back to warm if you will pour over still-warm jars (see jar instructions below).

Prepare cucumbers

Wash cucumbers and slice into 1/4" rounds. Pack slices vertically or stacked into a clean 1-quart jar, leaving about 1/2" headspace. Tuck in fresh dill sprigs and sprinkle red pepper flakes evenly.

Pour the warm (or cooled) brine over cucumbers, covering completely and leaving 1/4" headspace. Tap jar to remove air bubbles and wipe rim clean. Seal with lid. Refrigerate at least 24 hours for noticeable flavor; best after 48 hours. Store refrigerated up to 3–4 weeks.

Prepare beets

If using raw beets, roast or boil until tender (about 30–45 minutes depending on size), let cool, peel, and slice 1/4" thick. Pack cooled beet slices into a clean 1-pint jar, add whole cloves.

Pour brine over beets until fully submerged, leaving 1/4" headspace. Seal jar and refrigerate. Beets develop flavor in 24–48 hours; peak flavor 3–5 days. Store refrigerated up to 3–4 weeks.

Prepare onions

Peel and thinly slice the red onion into half-moons. Pack loosely into a clean 12–16 oz jar. Add mustard seeds.

Pour brine over onions until they are submerged, leave 1/4" headspace, and seal. Onions are ready in 1–3 hours for a quick pickle; best after 24 hours. Keep refrigerated up to 3–4 weeks.

Prepare eggs

Hard-boil eggs: place eggs in a single layer in a saucepan, cover with cold water by 1". Bring to a rolling boil, cover, remove from heat, and let sit 10 minutes. Transfer to ice bath for 5 minutes, then peel.

Pack peeled eggs into a clean 1-quart jar. If using turmeric, sprinkle it over eggs for color. Pour warm brine over eggs until fully covered, leaving 1/4" headspace. Seal and refrigerate. Eggs will take on flavor after 24 hours; best after 3–5 days. Store refrigerated up to 4 weeks.