My mom’s garden was overflowing with cucumbers this year, so I pickled a few jars so that we could continue enjoying them for weeks to come.
Here’s my no-fail super easy pickling recipe – the longer you wait, the better they get in the fridge. They’re extra crisp and refreshing… delish! I realize that not everyone can pick a fresh cucumber straight from the garden, but just pick out the freshest you can find at the grocery store.
Easy Pickle Recipe
- one large cucumber, sliced into coins (under 1/4 inch slices)
- 3 cups of water
- 1 cup of vinegar
- 1 tsp. salt
- 3-4 peeled garlic cloves, chopped into small chunks
- 1 tsp. black peppercorns
- 1 1/2 tsp. whole corriander seeds
- 1/2 tsp. mustard seeds
- 1 tsp. dill seed OR two sprigs of fresh dill if available
- 1/2 tsp. pimento
- In a medium pan, bring water and salt to a boil until the salt is fully dissolved.
- Add cucumbers and remainder of ingredients into one quart-sized mason jar.
- Pour boiling mixture over mason jar ingredients using a potholder (glass jar gets hot very quickly!). Secure with lid, and let cool on the counter. Place in the fridge as soon as the jar is cool enough.
- Let mixture set in the fridge for at least one week. I know it’s hard to wait, but the more time you give it, the better the pickles will taste!
Note: I use a quart-sized mason jar for this pickle recipe, and I like my pickles with lots of stuff packed in so the jar will be filled to the very top. If you find yourself with too much liquid, toss the remainder – the recipe will turn out just as good.