There’s nothing quite like biting into a crunchy, tangy pickle. They’re great on a burger, or just on their own, and if you’re like me, they make a great snack. Pickles are one of the easiest things to make, whether you’re a world-class chef or a cooking newbie. This delicious snack only requires a few ingredients. I got most of the ingredients at the local farmer’s market.

The best part is, though, that you can pickle almost anything, and easily add your own twist to the recipe!

Ingredients

To begin, you’re going to need to gather your ingredients. 

You’ll need: 

2-3 small cucumbers

A few sprigs of fresh dill (dried dill won’t work for this recipe)

2-3 cloves of garlic

½ cup of white vinegar

½ cup of water

1 tablespoon of white sugar

1 teaspoon sea salt

mustard seed and black peppercorn, to taste

You’ll also want a glass jar. Don’t worry about the size, it just needs to be big enough to hold all the ingredients.

Recipe

First, you’ll want to wash your jar with soap and water. This is an important step, as you want to ensure that there is nothing that could make your pickles go bad. I use an old wheat germ jar, but mason jars or even old pasta sauce jars work great! If you have a smaller jar, just make sure to scale back the recipe appropriately.

After this, bring the water and vinegar to a boil in a small saucepan. You’ll also need to add the sugar and stir until it dissolves. This will be the brine.

While you wait for the brine to boil, you can prepare the rest of your ingredients. Chop your cucumbers into small pieces. I have experimented with rounds and sticks, and the sticks tend to be crunchier. If you plan to use your pickles in sandwiches, though, you might want to do rounds.

You can also peel and slice your garlic. I like to cut my garlic into bigger pieces so I can pick it out later. I also picked some dill off of my bunch and measured out my mustard seed, peppercorns, and salt. I like to use about a teaspoon of each.

You can stuff these in your jar. I like to layer my ingredients, to make sure that the flavor is dispersed throughout.

Finally, You’ll want to pour the brine over. I like to pour it into a measuring glass first, as it makes it easier to transfer to the jar.

The mix should cover your cucumbers, but if it doesn’t, just add a little more water. Close the jar while it’s still hot, and immediately put it in the refrigerator.

I’ve found that my pickles are best after they’ve sat for a few days, and they should last for a few weeks. If your garlic turns blue, don’t worry! It’s just a chemical reaction with the vinegar!

There are a few variations you can make. For spicy pickles, add some red pepper flakes, or more peppercorns. This recipe is already a bit spicy, so don’t go too heavy. If you like sweet pickles, just add another tablespoon of sugar. 

You can also pickle other vegetables. Harder vegetables work best, like onions or garlic. You can use the same recipe, but omit the seasonings, other than salt.

Be sure to tag us on Instagram @miathewave if you try this recipe!

Happy Pickling!