Easy Homemade Pickles

15 mins
Serves 1
https://cookieandkate.com/best-pickles-recipe/

Directions

  1. 1Slice cucumbers into desired shapes (rounds or spears).
  2. 2Slice cucumbers into desired shapes (rounds or spears).
  3. 3Slice cucumbers into desired shapes (rounds or spears).
  4. 4Combine water, vinegar, maple syrup, salt, pepper flakes (optional), and pepper in a bowl, stirring until salt dissolves.
  5. 5Combine water, vinegar, maple syrup, salt, pepper flakes (optional), and pepper in a bowl, stirring until salt dissolves.
  6. 6Combine water, vinegar, maple syrup, salt, pepper flakes (optional), and pepper in a bowl, stirring until salt dissolves.
  7. 7Pack cucumbers into a jar, top with dill, garlic, and a bay leaf.
  8. 8Pack cucumbers into a jar, top with dill, garlic, and a bay leaf.
  9. 9Pack cucumbers into a jar, top with dill, garlic, and a bay leaf.
  10. 10Pour the liquid over the cucumbers, ensuring they are fully submerged. Refrigerate for at least 1 hour (rounds) or 3 hours (spears).
  11. 11Pour the liquid over the cucumbers, ensuring they are fully submerged. Refrigerate for at least 1 hour (rounds) or 3 hours (spears).
  12. 12Pour the liquid over the cucumbers, ensuring they are fully submerged. Refrigerate for at least 1 hour (rounds) or 3 hours (spears).

Ingredients

  • 1 medium-to-large cucumber or 2 small cucumbers
  • 1 medium-to-large cucumber or 2 small cucumbers
  • 1 medium-to-large cucumber or 2 small cucumbers
  • 0.5 cup water, at room temperature or cooler
  • 0.5 cup water, at room temperature or cooler
  • 0.5 cup water, at room temperature or cooler
  • 0.5 cup rice vinegar
  • 0.5 cup rice vinegar
  • 0.5 cup rice vinegar
  • 1.5 tablespoons maple syrup or sugar
  • 1.5 tablespoons maple syrup or sugar
  • 1.5 tablespoons maple syrup or sugar
  • 1.5 teaspoons fine sea salt
  • 1.5 teaspoons fine sea salt
  • 1.5 teaspoons fine sea salt
  • 0.25 teaspoon red pepper flakes (optional, for heat)
  • 0.25 teaspoon red pepper flakes (optional, for heat)
  • 0.25 teaspoon red pepper flakes (optional, for heat)
  • 20 twists freshly ground black pepper
  • 20 twists freshly ground black pepper
  • 20 twists freshly ground black pepper
  • 2 leafy sprigs of fresh dill, roughly chopped
  • 2 leafy sprigs of fresh dill, roughly chopped
  • 2 leafy sprigs of fresh dill, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 2 cloves garlic, peeled and smashed
  • 2 cloves garlic, peeled and smashed
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf

Equipment

wide-mouth jarliquid measuring cup or bowl

Tips

  • For sweeter pickles, add more maple syrup or sugar to taste.
  • This recipe is for refrigerator pickles and not designed for canning.
  • English cucumbers are ideal for thin slices, while Kirby or small garden cucumbers work well for spears.
  • Adjust the amount of black pepper to your preference; 20 twists might be a tablespoon from some pepper mills.
  • If using dried dill, adjust the quantity according to your taste and experience, there is no exact suggestion in the content provided, for dried dill.