Homemade pickles are quick and easy to prepare. Use your favorite vegetables and spices for a custom taste!
Prep Time15 minutesmins
Cook Time10 minutesmins
Servings: 16
Ingredients
4clovesgarlicslightly crushed
4teaspoonsdill seed
1/2teaspooncrushed red chile flakes
2poundsfresh vegetablessuch as cucumbers, green beans, asparagus, carrots, or cauliflower
2 ½cupswater
2 ½cupsdistilled white vinegar
¼cuppickling salt
Instructions
If using a water bath canner, fill with water, cover, and set to boil while you prepare the rest of the recipe.
Divide garlic, dill seed, and chile flakes among 4 pint jars.
Trim vegetables to fit inside the jars, then pack tightly into jars. Set aside any extra vegetables.
In a saucepan over medium-high heat, bring water, vinegar, and pickling salt to a boil, stirring to dissolve salt.
Carefully pour brine into prepared jars, leaving ¼-inch space at the top. Use a chopstick or dowel to gently remove any air bubbles by inserting along the side of the jar and pressing toward the middle. Add reserved vegetables or brine as needed. Add lids and screw on bands fingertip tight.
IF PRESERVING
Carefully lower jars into boiling water bath. Cover and boil 5 to 10 minutes, depending on the vegetable used, then turn off heat and wait 5 minutes before removing jars to towel-lined countertop. Let jars rest 24 hours before moving to ensure seal. Store any unsealed jars in the refrigerator.
IF NOT PRESERVING
Let jars cool to room temperature, then transfer to the refrigerator.
Do not store unpreserved jars in the pantry.
Notes
Makes 4 pint jars.
If reducing or doubling this recipe, make sure to keep the brine at least 50% vinegar.
If you are not preserving in a water bath canner, store in the refrigerator.