Making your own Homemade Pickles is easier than you think. Grab those cucumbers from your garden or local farmers market and get to pickling.
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Pickles are among one of my favorite foods in the whole world (maybe only behind fried chicken and macaroni and cheese). And Claussen pickles are number one for me.
They are so crisp and sour and garlicky and just delicious. We go through a jar a week.
I have attempeted so many different homemade pickle recipes and have never been happy with the results until I tried this recipe.
So many homemade version get soggy or don’t pack that vinegary punch I adore. But these homemade pickles do not disappoint.
The recipe for homemade pickles was incredibly easy to throw together with the amazing cucumbers I picked up at the Minneapolis Farmer’s Market.
I think the best way to make homemade pickles is with fresh, local grown cucumbers. They have so much more flavor and crunch.
Ingredients for Homemade Pickles
How to Make Homemade Pickles
The pickles only took a few days to process so that makes them all the better. They are super sour, a bit salty and really crunchy. They are the perfect little snack or accompaniment to a sandwich.
Let’s break down how to make them.
First start by washing your pickles. Decide on what type of pickle you want to make. Leave them whole, slice them into spears or cut into coins. Anything will work.
Grab a large, 1/2 gallon jar and make sure it’s clean as well. If you don’t have that large of a jar, you can use smaller ones. You’ll just have to divide your ingredients more than stated in the recipe.
Stir together the cold water, apple cider vinegar, pickling spice and kosher salt. Keep stirring until the salt is dissolved. This is your brine.
Add the garlic and dill to the bottom of your jar then layer in the cucumbers. Pour the brine until they are completely covered.
Place the lid lightly on the jar and place them in a cool, dark place for 3 to 4 days. Give them a taste. If you’re happy with the flavor, seal the jar and refrigerate them for up to 6 months.
If you want more of a pickle flavor let them sit in the dark another day or two before refrigerating.
I see many jars in our future.
More Store-Bought to Homemade Favorites:
- 20 small to medium sized cucumbers
- 8 cups cold water
- 1/2 cup apple cider vinegar
- 1/3 cup kosher salt
- 1 Tbsp. pickling spice
- 4 large cloves of garlic, peeled
- 4 sprigs fresh dill
- Wash the cucumbers. If they are super small, you can leave them as is. If they are larger, slice them into coins or cut them into spears. Whichever you prefer.
- In a large bowl, stir together the cold water, apple cider vinegar, salt and pickling spice. Stir until the salt is completely dissolved. Set aside.
- In a half gallon jar, add the garlic, fresh dill. Add cucumbers. Pour the liquid over the cucumbers until they are covered. Make sure they are completely covered or they may start to mold or form a fuzz on the surface. Cover the jar lightly with the lid (don't seal) and place in a cool dark place. Let sit for 3 to 4 days.
- Test one cucumber to see if you are happy with the flavor level. If they aren't pickley enough, leave them for another day. Once you are happy, seal the jar and refrigerate. Store in the fridge for up to 6 months.