Easy Homemade Pickles: Flavorful & Crunchy Pickle Recipe

Name: Easy Homemade Pickles: Flavorful & Crunchy Pickle Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: French
Ingredients: 1 kg kilogram Small Pickling Cucumbers (Small, firm); 500 ml milliliters Water; 500 ml milliliters White Vinegar (5% acidity); 2 tbsp tablespoons Coarse Sea Salt; 1 tbsp tablespoon Granulated Sugar (Optional, for balance); 2-3 leaves Bay Leaves; 1 tsp teaspoon Mustard Seeds; 3-4 cloves Garlic Cloves (Peeled and smashed); 1 small chili Red Chili (Or 1/2 tsp chili flakes, adjust to taste); Small bunch bunch Fresh Coriander; Small bunch bunch Fresh Dill

Discover the secret to making truly amazing homemade pickles! It's not just about the vinegar, but the seasoning. This recipe guides you through creating flavorful and character-rich pickles using aromatic spices like bay leaf, mustard seeds, garlic, chili, coriander, and dill. Remember to sterilize your jars for perfect results and enjoy these delicious, crispy pickles.

#Pickles

#Homemade

#Fermentation

#Vegetarian

#Side Dish

#Easy Recipe

#Cucumber

#Snack

Freshly made pickles in a jar

Recipe Information

25m

Prep Time

10m

Cook Time

35m

Total Time

Servings

Easy

French

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Close-up of crunchy pickles

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Jars of pickles with fresh herbs

Instructions

0/6 completed

1
Sterilize your glass jars and lids in boiling water for at least 10 minutes, then let them air dry completely on a clean surface. This is crucial for safe pickling.
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15m
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Sterilize your glass jars and lids in boiling water for at least 10 minutes, then let them air dry completely on a clean surface. This is crucial for safe pickling.
15m
Ensuring proper sterilization prevents spoilage and mold formation, crucial for safe pickling.
2
Wash the small pickling cucumbers thoroughly. You can leave them whole, slice them into rounds, or cut them into spears as desired. Prepare the aromatic ingredients: peel and gently smash the garlic cloves, and roughly chop fresh herbs like dill and coriander.
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10m
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Wash the small pickling cucumbers thoroughly. You can leave them whole, slice them into rounds, or cut them into spears as desired. Prepare the aromatic ingredients: peel and gently smash the garlic cloves, and roughly chop fresh herbs like dill and coriander.
10m
For crispier pickles, soak cucumbers in ice water for an hour before slicing.

3
In a medium saucepan, combine the water, white vinegar, coarse sea salt, and granulated sugar (if using). Bring the mixture to a rolling boil over medium-high heat, stirring continuously until the salt and sugar are completely dissolved. Remove the brine from heat and let it cool slightly for a few minutes.
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7m
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In a medium saucepan, combine the water, white vinegar, coarse sea salt, and granulated sugar (if using). Bring the mixture to a rolling boil over medium-high heat, stirring continuously until the salt and sugar are completely dissolved. Remove the brine from heat and let it cool slightly for a few minutes.
7m
Taste the brine and adjust salt/sugar to your preference before it cools down.
4
Carefully place the prepared cucumbers into the sterilized jars. Add the aromatic spices and herbs—bay leaves, mustard seeds, smashed garlic, red chili (or flakes), fresh coriander, and dill—evenly distributing them among the jars. Ensure the aromatics are interspersed with the cucumbers for even flavor distribution.
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8m
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Carefully place the prepared cucumbers into the sterilized jars. Add the aromatic spices and herbs—bay leaves, mustard seeds, smashed garlic, red chili (or flakes), fresh coriander, and dill—evenly distributing them among the jars. Ensure the aromatics are interspersed with the cucumbers for even flavor distribution.
8m
Pack cucumbers tightly to minimize air pockets, but leave about an inch of headspace at the top of each jar.
5
Pour the warm brine over the cucumbers and aromatics in the jars, making sure they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles. If necessary, top off with more brine. Seal the jars tightly with their sterilized lids.
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5m
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Pour the warm brine over the cucumbers and aromatics in the jars, making sure they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles. If necessary, top off with more brine. Seal the jars tightly with their sterilized lids.
5m
Ensure all cucumbers are fully covered by brine; any pickles exposed to air can spoil.

6
Allow the jars to cool completely to room temperature. Once cooled, store the jars in the refrigerator for at least 3-5 days before eating to allow the flavors to meld and develop. The pickles will be ready to enjoy and can be stored in the fridge for several weeks.
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5m
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Allow the jars to cool completely to room temperature. Once cooled, store the jars in the refrigerator for at least 3-5 days before eating to allow the flavors to meld and develop. The pickles will be ready to enjoy and can be stored in the fridge for several weeks.
5m
For optimal flavor development and crispness, wait at least a week before opening. The longer they sit, the more intense the flavor.