Simple Recipes for Every Day
Easy Homemade Pickles
- Serves: 10
- Prep Time: 15 min
- Cook Time: 15 min
Ingredients
- 1½ pounds pickling cucumbers, washed, ¼-inch thick rounds
- ½ sweet onion, ½ -inch sliced
- 2 serrano peppers, quartered lengthwise
- 2 teaspoons dried dill
- 2 tablespoons mustard seeds
- 2 tablespoons mixed whole peppercorns
- 1½ cups raw apple cider vinegar
- 1 cup granulated sugar
- 1½ tablespoons kosher salt
Ingredients
- 1½ pounds pickling cucumbers, washed, ¼-inch thick rounds
- ½ sweet onion, ½ -inch sliced
- 2 serrano peppers, quartered lengthwise
- 2 teaspoons dried dill
- 2 tablespoons mustard seeds
- 2 tablespoons mixed whole peppercorns
- 1½ cups raw apple cider vinegar
- 1 cup granulated sugar
- 1½ tablespoons kosher salt
Method
Divide the cucumbers, onion and peppers, between 2 quart size Mason jars (with tight fitting lids). Add 1 teaspoon dill to each jar.
Using a mortar and pestle or resealable plastic bag and mallet, crush the mustard seeds and peppercorns.
Add the crushed spices, vinegar, 1 cup of water, sugar and salt to a small saucepan over medium-high heat. Bring to a simmer and cook, stirring until the sugar dissolves, about 5 minutes. Using a ladle, carefully divide the hot mixture into the jars, evenly dispersing the seeds and peppercorns (see Note).
Let cool, uncovered, on the counter for 30 minutes. Secure the jars with lids and place in the refrigerator for 24 hours. Can be stored in the refrigerator for up to 2 weeks.
Note: The cucumbers should be fully submerged in liquid. If not, add equal parts vinegar and water until they are completely covered.