Making pickles from your home-grown cucumbers is a fantastic way to enjoy the fruits of your labor all year long! Pickling not only preserves your cucumbers but also enhances their flavor, turning them into a delicious snack or condiment. In this blog post, we’ll guide you through a simple recipe to turn your garden-fresh cucumbers into mouth-watering pickles. Let’s get started!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 48 hours |
| Servings | jars |
Ingredients
- Fresh Cucumbers
- Fresh Dill Sprigs
- 2 cups Water
- 1 cup Distilled White Vinegar
- 1 tbsp sugar
- 2 tbsp Salt
- 1 tbsp minced garlic
Ingredients
| |
Instructions
- Prepare cucumbers - remove ends, slice if desired or create spears.
- Add cucumbers to jars you will be using for storage.
- On stovetop, bring the water & vinegar to a boil.
- Add sugar & salt to boiling mixture.
- Stir until dissolve.
- Remove from heat. Let cool.
- Add minced garlic and dill to jars.
- Pour mixture over cucumbers leaving at least 1/2 inch of headspace at the top.
- Seal jars with their lids and place them in refrigerator. For best flavor, let your pickles sit for at least 48 hours before tasting them.
- Optional: For long-term storage, process the jars in a boiling water bath for about 10 minutes. This step ensures your pickles will stay shelf-stable and can be stored in your pantry for up to a year.
Recipe Notes
FAQs About Pickling Cucumbers
1. Can I use any type of cucumber for pickling? While you can pickle most varieties, it’s best to use pickling cucumbers like ‘Boston Pickling’ or ‘National Pickling’ for the crispiest results. Avoid using large, overripe cucumbers as they tend to be softer.
2. How long do homemade pickles last? When refrigerated, quick pickles can last for up to two months. If you choose to can your pickles, they can stay fresh for up to a year when stored in a cool, dark place.
Share this Recipe
