Pickling cucumbers at home is super easy —

 

Pickling cucumbers at home is super easy — and you don't even need fancy equipment if you’re making quick pickles! Here's the basic method:

1. Prep the cucumbers:

   • Wash and slice them however you like — spears, rounds, or leave them whole if they're small (like pickling cukes).

2. Make the brine:

   • In a saucepan, combine:

     • 1 cup vinegar (white, apple cider, or rice vinegar work)

     • 1 cup water

     • 1 tablespoon salt (pickling or kosher salt)

     • 1 tablespoon sugar (optional, but balances the flavor)

   • Bring to a simmer to dissolve the salt and sugar, then cool slightly.

3. Pack the jars:

   • Place cucumbers in a clean jar.

   • Add flavorings if you want: garlic cloves, dill, mustard seeds, peppercorns, chili flakes, etc.

4. Pour the brine:

   • Cover the cucumbers completely with the warm brine.

   • Seal the jar and cool to room temperature.

5. Refrigerate:

   • Let them chill at least 24 hours before eating — they get better after a few days!

Pro tip: Quick pickles (also called refrigerator pickles) stay good for about 2–3 weeks in the fridge.