Recipes

How to Make Pickles From Scratch

A quick pickle recipe that's not just for cucumbers.

By Christine McAvoy /

Quick pickles are so, so, so easy to make, and it’s not just for cucumbers—you can pickle beets, carrots, red onions, beans—you name it. Grab whatever is in season (I grew these cucumbers in my backyard!) and make it last even longer in your fridge. And the best part is you can cater the brine to your liking—spicy or loaded with herbs—it’s all up to you.

PicklesChristine McAvoy

INGREDIENTS

  • 1 English cucumber, or two smaller ones
  • 1/2 cup water
  • 1/2 cup distilled, white wine or rice vinegar
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp fine sea salt
  • 2 to 4 garlic cloves, smashed
  • Bay leaves
  • Peppercorns

OPTIONAL INGREDIENTS

  • Fresh dill
  • Mustard seeds
  • Red pepper flakes
  • Whole coriander seeds

INSTRUCTIONS

  1. Slice the cucumbers into desired shape and the right length for your jar.
  2. Pack the cucumber into jars with room at the top and add in the bay leaves (1 or 2), garlic cloves, peppercorns, any of the optional ingredients (I used them all except the red pepper flakes).
  3. In a bowl or a measuring cup, stir together the water, vinegar, sugar and salt until the salt has mostly dissolved.
  4. Pour over the cucumbers until they’re fully submerged.
  5. Refrigerate overnight for the best results.
  6. Pickles will keep in the fridge for about a month—that is, if they last that long and you don’t eat them all in one go.

This recipe was originally published in September 2022.