Homemade Pickles
We’re fans of crispy pickles over here and these are our favorites. If you like Claussen’s then you’ll love our homemade pickles! They make wonderfully easy gifts and the brine can be used over and over as long as it stays clean and clear.
Ingredients
- 35-40 small to medium pickling cucumbers
- 1 gallon cold water
- 1 cup raw, unfiltered organic apple cider vinegar
- 2/3 cup coarse kosher salt
- 1 bulb garlic to taste
- 4 fresh dill bunches
- 1 Tbsp mustard seed
- 1 Tbsp peppercorn
- 1 Tbsp dill seed
- 1 Tbsp chili pepper flakes
- 9-10 bay leaves
Instructions
- Wash cucumbers. Keep whole or cut into spears or slices for sandwiches, whichever your preference. Set aside.
- In a large pitcher, stir together the cold water, apple cider vinegar and coarse kosher salt. Stir until the salt dissolves to make the brine.
- In a small bowl, combine mustard seeds, dill seeds, peppercorn, red pepper flakes and mix.
- Stuff the cucumbers into the jars, and add the bay leaves(1 per jar), garlic and dill sprigs to the jars, dividing evenly.
- Divide the spice mixture evenly between the jars.
- Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged.
- Put the lids on the jars and refrigerate.
- Check the pickles in 2-4 days and enjoy!
- ***NOTE: The pickles can be stored in the fridge for up to 6 months as long as they stay covered by the brine. The brine is reusable so when you finish a jar you can make more!
Notes
Note: The pickles can be stored in the fridge for up to 6 months as long as they stay covered by the brine. The brine is reusable as long as it stays clean and clear so when you finish a jar you can make more!
Tried this recipe?Let us know how it was!
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