Homemade Pickles

Serves 1
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Directions

  1. 1Heat 1 and a half cups of distilled white vinegar in a saucepan.
  2. 2Heat 1 and a half cups of distilled white vinegar in a saucepan.
  3. 3Heat 1 and a half cups of distilled white vinegar in a saucepan.
  4. 4Add 2 tablespoons of sugar to the vinegar.
  5. 5Add 2 tablespoons of sugar to the vinegar.
  6. 6Add 2 tablespoons of sugar to the vinegar.
  7. 7Add 1 tablespoon of salt to the vinegar mixture.
  8. 8Add 1 tablespoon of salt to the vinegar mixture.
  9. 9Add 1 tablespoon of salt to the vinegar mixture.
  10. 10Bring the liquid to a simmer.
  11. 11Bring the liquid to a simmer.
  12. 12Bring the liquid to a simmer.
  13. 13Stuff a mason jar full of sliced red onions.
  14. 14Stuff a mason jar full of sliced red onions.
  15. 15Stuff a mason jar full of sliced red onions.
  16. 16Add 1 teaspoon of allspice to the red onion jar.
  17. 17Add 1 teaspoon of allspice to the red onion jar.
  18. 18Add 1 teaspoon of allspice to the red onion jar.
  19. 19Add 1 teaspoon of black peppercorns to the red onion jar.
  20. 20Add 1 teaspoon of black peppercorns to the red onion jar.
  21. 21Add 1 teaspoon of black peppercorns to the red onion jar.
  22. 22Stuff a mason jar full of thinly sliced jalapeños.
  23. 23Stuff a mason jar full of thinly sliced jalapeños.
  24. 24Stuff a mason jar full of thinly sliced jalapeños.
  25. 25Tuck in some garlic cloves with the jalapeños.
  26. 26Tuck in some garlic cloves with the jalapeños.
  27. 27Tuck in some garlic cloves with the jalapeños.
  28. 28Add 1 teaspoon of whole cumin seeds to the jalapeño jar.
  29. 29Add 1 teaspoon of whole cumin seeds to the jalapeño jar.
  30. 30Add 1 teaspoon of whole cumin seeds to the jalapeño jar.
  31. 31Stuff a mason jar full of sliced English cucumbers.
  32. 32Stuff a mason jar full of sliced English cucumbers.
  33. 33Stuff a mason jar full of sliced English cucumbers.
  34. 34Tuck in some garlic cloves with the cucumbers.
  35. 35Tuck in some garlic cloves with the cucumbers.
  36. 36Tuck in some garlic cloves with the cucumbers.
  37. 37Add fresh dill to the cucumber jar.
  38. 38Add fresh dill to the cucumber jar.
  39. 39Add fresh dill to the cucumber jar.
  40. 40Add 1 teaspoon of black peppercorns to the cucumber jar.
  41. 41Add 1 teaspoon of black peppercorns to the cucumber jar.
  42. 42Add 1 teaspoon of black peppercorns to the cucumber jar.
  43. 43Pour the pickling liquid into the jalapeño jar until it's full.
  44. 44Pour the pickling liquid into the jalapeño jar until it's full.
  45. 45Pour the pickling liquid into the jalapeño jar until it's full.
  46. 46Pour the pickling liquid into the red onion jar until it's full.
  47. 47Pour the pickling liquid into the red onion jar until it's full.
  48. 48Pour the pickling liquid into the red onion jar until it's full.
  49. 49Pour the pickling liquid into the cucumber jar until it's full.
  50. 50Pour the pickling liquid into the cucumber jar until it's full.
  51. 51Pour the pickling liquid into the cucumber jar until it's full.
  52. 52Pop the lid on the jars.
  53. 53Pop the lid on the jars.
  54. 54Pop the lid on the jars.
  55. 55Store the jars in the fridge once they are cool.
  56. 56Store the jars in the fridge once they are cool.
  57. 57Store the jars in the fridge once they are cool.

Ingredients

  • 1.5 cups distilled white vinegar
  • 1.5 cups distilled white vinegar
  • 1.5 cups distilled white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • red onions
  • red onions
  • red onions
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • jalapeños
  • jalapeños
  • jalapeños
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole cumin seeds
  • English cucumbers
  • English cucumbers
  • English cucumbers
  • fresh dill
  • fresh dill
  • fresh dill
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns

Equipment

saucepanmason jarschopping boardknifemeasuring spoonsmeasuring cup

Tips

  • For strong pickles, use the recipe as is. If you prefer a milder flavor, thin out the pickling liquid by using half water and half vinegar.
  • You can store the pickles in the fridge for about a month.