Easy Homemade Pickles
This easy homemade pickles recipe only takes about 5 minutes to prep and makes perfectly crisp and delicious pickles that you’ll LOVE!
Foto: Gimme Some Oven — Ali
Ingredients
- 12 ounces Persian cucumbers,* sliced into coins or spears
- 5 to 6 large sprigs fresh dill, roughly chopped
- 4 small cloves garlic, thinly sliced
- 1 bay leaf
- 1 1/3 cups water
- 2/3 cup rice vinegar
- 1 tablespoon fine sea salt*
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/8 teaspoon crushed red pepper flakes
Steps
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Add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible.
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In a measuring jar, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined.
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Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged.
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Refrigerate. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the refrigerator for 1 week.*
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Persian cucumbers | 12 ounces | - | - |
| to 6 large sprigs fresh dill | 5 | - | - |
| small cloves garlic | 4 | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| water | 0.3333333333333333 cups | - | - |
| rice vinegar | 0.6666666666666666 cup | - | - |
| fine sea salt* | 1 tablespoon | - | - |
| black peppercorns | 2 teaspoons | - | - |
| mustard seeds | 1 teaspoon | - | - |
| crushed red pepper flakes | 0.125 teaspoon | - | - |
*Estimated market prices, may vary by region
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