Easy Homemade Pickles
Directions
- 1Slice cucumbers into desired shapes (rounds or spears).
- 2Combine water, vinegar, maple syrup, salt, pepper flakes (optional), and pepper in a bowl, stirring until salt dissolves.
- 3Pack cucumbers into a jar, top with dill, garlic, and a bay leaf.
- 4Pour 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
- 0.5 cup water, at room temperature or cooler
- 0.5 cup rice vinegar
- 1.5 tablespoons maple syrup or sugar
- 1.5 teaspoons fine sea salt
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 20 twists freshly ground black pepper
- 2 leafy sprigs of fresh dill, roughly chopped
- 2 cloves garlic, peeled and smashed
- 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.
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