Pickles Recipe

Sterilize jars

Wash jars and lids in hot soapy water, rinse. Place jars in a large pot, cover with water, bring to a simmer for 10 minutes to sterilize. Keep jars hot in the water until ready to fill. Alternatively, run through a hot dishwasher cycle and keep lids in hot water.

Trim and pack cucumbers

Wash cucumbers well. Trim the blossom end (small cut) to help keep cucumbers crisp. If cucumbers are small (2–3"), leave whole or halve lengthwise. If larger, slice into 1/4–1/2" rounds or spears. Place 2 smashed garlic cloves, 3 dill sprigs (or 1/2 tsp dill seeds), 1/2 tbs peppercorns, and 1 bay leaf into each quart jar bottom, then pack cucumbers tightly but without crushing, leaving about 1/2" headspace. Add a few slices of red onion if using.

In a medium saucepan combine 4 cups water, 2 cups white vinegar, 3 tbs kosher salt, and 1 tbs sugar. Add remaining peppercorns, mustard seeds, dill seeds (if using), red pepper flakes, and 1 bay leaf. Bring to a simmer over medium heat, stirring to dissolve salt and sugar. Once simmering, remove from heat and let sit 2 minutes.

Using tongs, remove hot jars from the pot and set on a towel. Discard the water inside jars. Carefully pour the hot brine over packed cucumbers, covering them completely and leaving 1/2" headspace. Use a clean chopstick to release any trapped air bubbles by sliding it down the inside edge. Wipe rims clean with a damp cloth. Place lids and screw bands on until fingertip-tight.

For quick refrigerator pickles: let jars cool to room temperature, then refrigerate. Pickles develop flavor after 24 hours and are best after 48 hours; keep refrigerated and consume within 4–6 weeks.

For shelf-stable pickles (optional water-bath canning): place filled jars on a rack in a canner or large pot, ensure jars are covered by at least 1–2 inches of water. Bring to a rolling boil and process quart jars for 10 minutes (adjust for altitude per canning guidelines). Remove jars and cool on a towel undisturbed for 12–24 hours. Check seals; store sealed jars in a cool dark place for up to 12 months. Refrigerate any unsealed jars.

Once pickles have flavored sufficiently, serve chilled. Keep refrigerated pickles sealed and use within 4–6 weeks. Maintain cleanliness: always use a clean utensil to remove pickles to prolong shelf life.