Jul 14 2026
Restaurants›Willa's›House Pickles Recipe

House Pickles Recipe

Inspired by Willa's
Time30m
Serves8

Half-sour pickled Persian cucumbers, fennel, onion

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Brine

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash the Persian cucumbers thoroughly. Slice them into quarters lengthwise. Remove the fronds from the fennel bulb and slice it thinly. Peel the red onion and slice it into thin rings.

Brine Preparation

  1. 2

    Make the Brine

    In a medium saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar are fully dissolved. Remove from heat and let it cool slightly.

Pickling

  1. 3

    Combine Ingredients

    In a large glass jar or container, layer the sliced Persian cucumbers, fennel, and red onion. Add the garlic cloves, black peppercorns, dill sprigs, and mustard seeds on top.

  2. 4

    Add the Brine

    Pour the warm brine over the layered vegetables in the jar, ensuring that all the vegetables are submerged. If necessary, use a clean weight or a small bowl to press them down.

  3. 5

    Cool and Store

    Allow the jar to cool to room temperature before sealing it. Cover the jar with a lid and refrigerate. Let the pickles sit for at least 24 hours before eating for the best flavor.

More from Willa's