These Easy Homemade Pickles bring crisp, tangy, and refreshing flavor to any meal. They’re quick to make, require no canning, and can be ready to enjoy in just a few hours. Whether you love them on burgers, sandwiches, or straight from the jar, these pickles offer that perfect balance of sour, salty, and slightly sweet crunch. Once you try making them at home, you’ll never go back to store-bought.
Servings: About 2 jars (16–20 pickle spears)
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
2. Ingredients
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4 small cucumbers (Kirby or Persian work best)
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1 cup white vinegar
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1 cup water
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1 tablespoon sugar
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1 tablespoon salt
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3 cloves garlic, smashed
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1 teaspoon black peppercorns
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1 teaspoon mustard seeds
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½ teaspoon red pepper flakes (optional for heat)
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4 sprigs fresh dill
3. Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers well and slice them into spears or rounds, depending on your preference.
Step 2: Make the Brine
In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
Step 3: Fill the Jars
Place garlic, peppercorns, mustard seeds, dill, and red pepper flakes (if using) into two clean jars. Pack the cucumbers tightly into the jars.
Step 4: Add the Brine
Pour the warm brine over the cucumbers until they’re fully covered. Seal the jars with lids.
Step 5: Chill and Serve
Let the jars cool to room temperature, then refrigerate for at least 2 hours before eating. For the best flavor, let them sit overnight.
4. Nutrition (Per Serving – 1 spear)
Calories: 10
Fat: 0g
Carbohydrates: 2g
Protein: 0g
Sugar: 1g
Sodium: 180mg
5. Tips
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Use small, firm cucumbers for the best crunch.
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Add sliced onions, jalapeños, or carrots for extra flavor and variety.
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For sweeter pickles, increase the sugar to 2 tablespoons.
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These pickles keep well in the refrigerator for up to 3 weeks—no canning needed.
