Easy homemade dill pickles. This pickle recipe is full of flavor thanks to fresh dill and garlic, with red onion. No canning is required to get crunchy, and delicious refrigerator pickles!
My love for pickles is S T R O N G. And I’ve always wanted to can my own dill pickles, but also I’m kind of lazy; also, also kind of impatient. But there is such a thing as refrigerator pickles that take no time at all, and can be ready to crunch in just thirty minutes!
…Though, the longer you let everything come together in a jar, the better the flavor will be. I waited about two hours, and they were goooood. But then I ate them for a few days after, and they were even better, with each day that passed.
These easy homemade pickles are perfect to enjoy all summer long. Alongside your favorite burger, as part of a veggie platter, or straight out of the jar! I’ve definitely enjoyed them all three ways if I’m being honest.
This pickle recipe was inspired after finding the brine from The Kitchn, but I didn’t actually boil the brine like theirs suggested, and I used red onions, because I wanted more tang than sweet, but you do you. Honestly, once you pickle any vegetable, it’s all kind of the same [like when I pickled red onion, minus the sugar because veggies are naturally sweet].
Pickled cucumber couldn’t be easier: All you need is a mason jar, or even a weck jar. Really, any canning jar is fine too. I like mason jars to prepare pickle spears, and weck jars for pickle chips. It’s all up to you.
I like mini cukes, or their sometimes actually called Cucumber Pickles in the produce section, apple cider vinegar, and a few simple spices you most likely already have in your pantry, and you’re not far away from crispy, crunchy, homemade dill flavored pickles!
I made these over the weekend, gave some to my niece with hot dogs (we were supposed to ‘camp’, but it rained, so we improvised), and ate the following day straight from the jar. This weekend, we’ll host friends for a cook-out, and I’ll make a crudite board (veggie platter) with a side of these pickles to serve! If you want to drink the pickle juice, I won’t tell.
If you like a little spice, you can add a pinch of red pepper flakes like I did, but feel free to omit if you’d prefer. Happy Summer, friends!
easy homemade pickle recipe
- 2 cucumbers - persian or mini
- 4 cloves garlic - peeled and smashed
- ½ red onion - sliced
- 2 tablespoon fresh dill - chopped
- 1 teaspoon celery salt
- 2 teaspoons kosher salt
- ½ teaspoon red pepper flakes - optional
- 1 cup apple cider vinegar
- 1 cup water
- Using a chef's knife, cut the ends off of the cucumbers and cut in half lengthwise. From here, you can either slice into spears, or chop into rings (like a coin).
- Pack the cucumbers and the red onion into a quart sized jar with the chopped dill. Add remaining seasoning spices.
- In a small bowl, combine the water and vinegar together, mix well and pour into a jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. The longer this pickles sit, the more flavor there will be.
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