Recreating your favorite sour pickles at home is easier than you think. Use the power of fermentation (like the pros do!) to turn regular cucumbers into crispy, flavorful pickles. Before you get started, gather a few mason jars (you’ll want to prep a big batch) with air-tight lids. The best part about pickling is that you can pickle pretty much anything. Feel free to toss a few bell pepper slices, onions, cauliflower florets or even cabbage into the jars. Serve these succulent dill pickles at your next picnic or barbecue—your guests will be thoroughly impressed! With these delicious dills sitting on your counter—or in your fridge—you’ll be saying good bye to store-bought varieties for good. Nothing beats the fresh flavors you get to create yourself!
Yields 16 pickles
2 large cucumbers
1 bunch fresh dill
4-6 cloves garlic, smashed
1 tsp. red pepper flakes
1-1/2 cup water
1 1/2 cup Spectrum Organic White Distilled Vinegar
2 Tbsp. Sea Salt- Coarse
1 cup water
- Wash cucumber and slice in half lengthwise. Take each half and cut into quarter slices.
- Fill two 16-oz. mason jars with 1 tsp. mustard seed, black peppercorn, coriander and 2-4 garlic cloves each.
- In each jar, add 5 sprigs dill and 1/2 tsp. red pepper flakes. Place cucumber slices into jars so they fit evenly.
- Fill jars with brine mixture. Seal lids tightly and set on counter for 3 days, or until desired pickle preference is met.
- When ready, place jars in refrigerator (this stops the fermentation process). Store up to 3 months in refrigerator.
Chef’s tip: If you are looking to spice this up a bit, feel free to grab some small hot peppers of your choosing. Add 1 to each mason jar to reach desired heat.