Easy Homemade Pickles Recipe

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easy pickle recipe

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


  1. In a medium pan, bring water and salt to a boil until the salt is fully dissolved.
  2. Add cucumbers and remainder of ingredients into one quart-sized mason jar.
  3. 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.
  4. 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.

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