It’s cucumber season which means homemade pickles are always in my fridge! Homemade pickles are so much better: they’re crunchy, fresh and customizable. I like my pickles sour with a touch of garlic and dill. If you’re in the same pickle camp, you came to the right place!
With just 10 minutes of prep, you’ll have fresh pickles to enjoy throughout the week! If they do last a week, I’d be very surprised…
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 1 12-ounce mason jar of pickles
Prep time: 10 minutes
Cook time: 12 hours (refrigeration time)
Total time: 12 hours and 10 minutes
The Ingredients
3 pickling cucumbers
1 clove garlic, thinly sliced
1 large sprig fresh dill
2/3 cup water
1/3 cup white wine vinegar
¼ teaspoon salt
1/8 teaspoon black pepper
The Steps
Remove the ends of the cucumbers. Cut cucumbers into “chips,” roughly ¼ inch thick slices.
Add cucumber slices to a mason jar or other container with lid. Add sliced garlic and dill sprig. Pour in vinegar and water. Add salt & black pepper.
Place lid on mason jar and shake well.
To store: Refrigerate pickles for at least 12 hours, shaking jar every few hours if possible.
Enjoy within a week!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
