Ever since Dave and I started to make our own pickles and share about it on Instagram, I’ve had so many people messaging me about how to make them. Guys, it is so easy! Like, the ease will blow your mind.
This can be done with store bought cucumbers, of course, but I highly recommend you contemplate your own cucumber plant for next season. They’re really easy to take care of and ours produced soooo much this year. We’ve had way more cucumbers than we needed. The refrigerator is stocked with pickles!
So, here it is in all it’s simple glory. This recipe is my personal favorite, which is for spicy pickles. If you would prefer a classic dill pickle and don’t like the spicy, omit the jalapeno and crushed red pepper.
2 1 qt canning jars
2 lb cucumbers
1 cup white distilled vinegar
2 cups water
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp salt
2 tsp crushed red pepper
2 tsp black peppercorn
2 tsp caraway seeds
1 jalapeno, sliced
4 garlic cloves, smashed
10 sprigs dill
- Cut up your cucumbers as you’d like. I personally think spears work best for pickle jars. Split between jars.
- Bring vinegar, water, mustard seeds, cumin seeds, salt, crushed red pepper, black peppercorn and caraway seeds to a boil. Be sure to stir to fully dissolve the salt.
- While that’s coming to a boil, split the jalapeno, garlic cloves and dill sprigs between jars.
- Once your mixture has come to a boil, split between the two jars. Let your jars cool completely before moving to the refrigerator.
- Wait a week and voila! Pickles!
See? So simple!
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