Homemade Pickles

Homemade Pickles


  • 1 TBSP mustard seeds
  • 20 peppercorns
  • 1 TBPS dried dill or a bunch of fresh dill sprigs
  • 3/4 to 1 TBSP kosher salt
  • 1 garlic clove (crushed) – optional
  • 3 TBSP white vinegar
  • 3-4 pickling cucumbers
  • water
  • 1 quart mason jar or Weck jar


1. Slice up cucumbers whichever way you prefer (I like to do them in quarters, like spears because I feel they “soak” up the flavors better) and add them to the jar until it’s full

2. Add all dry ingredients to jar and vinegar

3. Fill jar almost to the top with room temperature water (leave like an inch or so of space)

4. Put lid on (make sure it’s secure) and shake so all the ingredients can combine

5. Leave on counter for 24 hours (after 12 hours, shake jar again, and then turn upside down to leave for the remaining 12 hours)

6. Once 24 hours have passed, place pickles in refrigerator. They are ready to enjoy! 🙂