The Easiest Homemade Pickles Recipe!

Craving a tangy, crunchy snack that’s easy to make at home? With just a few simple ingredients, you can whip up homemade pickles that taste absolutely amazing and are perfect for adding a flavorful punch to your meals!

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About This Recipe

Making homemade pickles is incredibly simple and requires only a few basic ingredients. All you need are fresh cucumbers, water, salt, vinegar, and some seasoning, like garlic or dill, to add that extra punch of flavor. The process is straightforward: soak the cucumbers in a salt brine, and let them sit in a cool place while the magic of fermentation works its wonders. In just a few days, you’ll have deliciously crunchy pickles that are perfect for snacking, topping burgers, or adding to salads. The taste is tangy, salty, and refreshing, with a crisp bite that’s far superior to store-bought varieties.

The health benefits of pickles go beyond their taste. Fermented pickles, made using a salt brine rather than just vinegar, are packed with probiotics—beneficial bacteria that promote a healthy gut. These probiotics can aid in digestion, boost your immune system, and even improve nutrient absorption. Additionally, cucumbers themselves are low in calories and high in antioxidants, which makes homemade pickles a guilt-free snack packed with health benefits. The fermentation process also preserves the cucumbers and enhances their nutritional value, offering a tasty way to support your well-being.

Fermentation is a natural process that uses bacteria to convert sugars into lactic acid, which acts as a preservative and gives pickles their signature tangy flavor. The salt in the brine creates an environment where only beneficial bacteria, like lactobacillus, thrive while harmful bacteria are kept at bay. As the cucumbers sit in the brine, these good bacteria break down the sugars in the cucumbers, turning them into lactic acid, which not only preserves the pickles but also adds to their unique flavor and texture.

When fermenting at home, you might notice a white, cloudy film on top of your brine or around your pickles. This is typically a harmless yeast known as kahm yeast, which is common in vegetable fermentation. While it might not look appealing, it’s completely safe and can be skimmed off the surface. However, if you notice any fuzzy mold, particularly in green, black, or pink colors, it’s best to discard the batch as this could indicate harmful fungus. Always ensure your pickles are submerged in the brine, as this helps prevent the growth of mold.

What You Need To Make Homemade Pickles

Cucumbers: Kirby cucumbers are most commonly used. They are small, firm, and perfect for pickling because of their crisp texture and ability to hold up well during the fermentation process.

Other types of cucumbers that can be used for making pickles include:

Persian Cucumbers – Thin-skinned and seedless, they offer a nice crunch and are great for quick pickling.
English Cucumbers – These are longer and have thinner skins, which makes them good for pickling when you want a milder taste.
Lemon Cucumbers – Round and yellow, they offer a unique flavor and appearance, making them a fun option for pickles.
Gherkins – Small and bumpy-skinned, these are often used for making tiny, crunchy pickles.

Overall, cucumbers with firm flesh and fewer seeds tend to work best for pickling to ensure a crisp final product.

Chilies: This is optional, but I used 2 different types of chilies. This just adds a bit of spice to the pickles, but of course, if you don’t want your pickles to be spicy, you can leave them out.

Sea Salt: salt is essential in pickling because it helps control the fermentation process by creating an environment where beneficial bacteria thrive while preventing harmful bacteria from growing. It also enhances the flavor and draws out moisture, ensuring your pickles stay crisp. Using sea salt is important, as it’s free from additives like iodine and anti-caking agents, which can disrupt fermentation and affect the taste and texture of your pickles.

White Distilled Vinegar: the most commonly used type of vinegar because it has a neutral flavor and a high acidity (typically 5-7%), which helps preserve the pickles effectively.

Lemon Salt: a blend of salt and dried lemon zest or juice, adds a bright, citrusy flavor to pickles. It enhances the tanginess of the vinegar and provides additional acidity for preservation. Incorporating lemon salt gives your pickles a refreshing twist, making them even more delicious and unique!

Sugar: Adding a little bit of sugar to pickles balances the acidity and saltiness of the brine, enhancing the overall flavor profile. It contributes a subtle sweetness that helps to round out the tanginess of the vinegar, making the pickles more palatable and enjoyable. Sugar also aids in the preservation process, helping to maintain the crunchiness of the cucumbers while adding complexity to the taste.

Garlic: adds a robust, aromatic flavor to pickles, enhancing their overall taste profile with savory notes. Its natural antimicrobial properties also help preserve the pickles while contributing to their unique flavor. Whether whole, sliced, or crushed, garlic brings depth and character to homemade pickles.

Bay leaves and Peppercorns: Bay leaves impart a subtle herbal essence, enhancing the overall complexity of the brine. Peppercorns add a mild heat and spiciness, giving the pickles a zesty kick. Together, they elevate the flavor profile, making your pickles more vibrant and interesting.

How To Make Homemade Pickles

Step 1: Add washed, cleaned, and dried cucumbers into a clean mason jar (check below how to clean mason jars), along with chilies, some cloves of garlic, bay leaves, and peppercorn.

Step 2: Add in sea salt, lemon salt, sugar, and vinegar.

Step 3: Pour hot water into the jar, enough to cover the cucumbers. Leave the jar open for 15 minutes to let the air bubbles out.

Step 4: If the amount of cucumbers you used does not fill the entire jar, use a heavy object (like a small ramekin) to keep the cucumbers submerged. Tightly close the jar, turn it upside down, and let it sit like that for 20-30 min. Keeping the jar of pickles upside down for 20-30 minutes helps ensure that the brine fully saturates the cucumbers and that any air bubbles are released from the jar. This step promotes even distribution of the flavors and ingredients, allowing the cucumbers to absorb the brine more effectively.

Step 5: Place the jar in a cool and dark place for anywhere between 1-2 weeks. Once the fermentation process is complete, you can dig right in!

Storing The Pickles

Pickles should be stored in a cool, dark place, ideally in the refrigerator once they have finished fermenting. Ensure they are kept in a clean, airtight container to maintain their crispness and flavor. Always use a clean utensil when retrieving pickles to prevent contamination, and check for any signs of spoilage, such as off smells or mold, before consuming.

Pro Tips

Choose Fresh Cucumbers: Use fresh, firm cucumbers for the best crunch. Look for pickling cucumbers, like Kirby or Persian varieties, as they have fewer seeds and a better texture.
Use Non-Iodized Salt: Opt for pickling or kosher salt instead of regular table salt, as it doesn’t contain additives that can affect the flavor and texture of your pickles.
Fermentation Temperature: Keep your pickles in a cool, dark place during fermentation to encourage the growth of beneficial bacteria while preventing spoilage.
Taste as You Go: After a few days of fermentation, taste your pickles. If they’re not tangy enough, let them ferment longer until they reach your desired flavor.
Use Clean Equipment: Always ensure your jars and utensils are thoroughly cleaned and sterilized to prevent contamination during the pickling process.
Keep Pickles Submerged: Use a weight or a clean object to keep the cucumbers submerged in the brine, preventing mold formation and ensuring even fermentation.
Label and Date: If you’re making multiple jars, label them with the date and contents so you can keep track of their fermentation time and flavors.
Enjoy Variety: Try pickling other vegetables like carrots, radishes, or green beans for a fun mix of flavors and textures!

FAQ’s

How long do homemade pickles need to ferment?

Homemade pickles typically need to ferment for 5 to 14 days, depending on your taste preference and the temperature.

How do you properly clean a Mason jar before pickling?

To properly clean a mason jar before pickling, follow these steps:

Wash with Soapy Water: Start by washing the mason jar with warm, soapy water. Use a soft sponge or cloth to scrub both the inside and outside of the jar to remove any dirt, dust, or residues.
Rinse Thoroughly: Rinse the jar thoroughly with hot water to ensure all soap is removed. Any remaining soap can affect the flavor of your pickles.
Sanitize: To sanitize the jar, you can either:
- Boil: Submerge the jar in boiling water for 10 minutes. Ensure the jar is fully submerged to effectively kill any bacteria.
- Oven: Place the jar in a preheated oven at 225°F (110°C) for about 10-15 minutes. Make sure it’s dry before placing it in the oven.
- Dishwasher: If your dishwasher has a sanitize setting, you can run the jars through a cycle to clean and sanitize them.
Cool Down: Allow the jar to cool completely before using it for pickling. Avoid placing hot ingredients into a hot jar, as this can cause the jar to crack.
Check for Damage: Inspect the jar for any cracks or chips. Use only jars in good condition to ensure a proper seal during the pickling process.

What type of cucumbers are best for pickling?

The best cucumbers for pickling are Kirby or Persian cucumbers, as they are firm and have fewer seeds.

Can I use regular table salt for pickling?

It’s best to use non-iodized salt, such as kosher or pickling salt, as regular table salt contains additives that can affect flavor and texture.

How should I store my pickles after fermentation?

After fermentation, store pickles in a clean, airtight container in the refrigerator for up to 2-3 months.

Why are my pickles soft?

Soft pickles may result from using overripe cucumbers or insufficient salt in the brine. Make sure to use fresh cucumbers and the correct salt ratio.

What should I do if I see mold on my pickles?

If you see mold on your pickles, it’s best to discard the batch, as this indicates spoilage. Always ensure pickles are submerged in the brine to prevent mold growth.

Can I customize the flavor of my pickles?

Absolutely! Feel free to add your favorite spices, herbs, or even garlic to the brine to create unique flavor combinations.

If you love making your own homemade, and healthy treats try my Homemade Chocolate Hazelnut Spread, Fermented Hot Sauce, and my Homemade Butter.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Homemade Pickles Recipe

Prep Time: 10 min

Cook Time: 5 min (to heat water)

Total Time: 15 min (doesn’t include the fermentation process)

Course: Condiment/Side Dish

Servings: 1 lt jar

Calories: 105.3kcal (for entire yield)

Ingredients

450g – 500g small cucumbers. washed and dried
1-2 jalapenos (or any other type of chilies) *optional
5-6 cloves of garlic
1-2 bay leaves
7-8 peppercorns
1 1/2 tbsp sea salt
1 tsp lemon salt
1 tsp granulated sugar
1/2 cup white distilled vinegar (120ml)
hot water, as needed

Equipment/Utensils

Clean mason jar, see instructions on how to clean a mason jar properly
Medium-sized saucepan, to heat water

Instructions

Add washed and dried cucumbers into a clean mason jar along with sliced or whole chilies, cloves of garlic, bay leaves, and peppercorns. Add these other ingredients in between the cucumbers.
Next add sea salt, lemon salt, granulated sugar, and white distilled vinegar into the jar.
Now fill the jar up with hot water (not boiling hot!) up until the cucumbers are fully submerged.
Let the jar sit on the counter, without the lid for 10 minutes to let the air bubbles escape then tightly close the lid. If your jar isn’t full of cucumbers up to the top, you’ll have to place a heavy object on top of the cucumbers (like a small ramekin) before closing the lid, this will help keep the cucumber submerged in the water.
Now flip the jar upside down and let it sit like this for 20-30 minutes, this helps ensure that the brine fully saturates the cucumbers and that any air bubbles are released from the jar.
Finally place the jar in a cool and dark place for anywhere between 1-2 weeks, depending on how fermented and crunchy you want your pickles to be.
When fermenting at home, you might notice a white, cloudy film on top of your brine or around your pickles. This is typically a harmless yeast known as kahm yeast, which is common in vegetable fermentation. While it might not look appealing, it’s completely safe and can be skimmed off the surface. However, if you notice any fuzzy mold, particularly in green, black, or pink colors, it’s best to discard the batch as this could indicate harmful fungus. Always ensure your pickles are submerged in the brine, as this helps prevent the growth of mold.
Once the fermentation process has been completed, you can dig right in! Once you’ve opened the pickle jar, store the pickles in the refrigerator. Enjoy!

Nutrition

Calories: 105.3kcal

Total Fat: 0.59g

Carbs: 25.32g

Sugars: 11.45g

Protein: 3.83g

Sodium: 7312.6mg

Fiber: 2.71g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **