- 1¼ pounds Kirby or pickling cucumbers
- 2 tablespoons kosher salt
- 4 large garlic cloves, thinly sliced
- 4 dill sprigs, thick stems trimmed
- 1 tablespoon pickling spices
- 2 bay leaves, preferably Turkish
- 3/4 cup distilled white vinegar
- 3/4 cup water
I love making homemade pickles and this classic batch is always totally satisfying. This recipe is also awesome for fried pickles.
Technique tip: I like to salt the cucumbers to draw out some moisture, but if you want to skip that step, it’s totally fine. When you’ve finished every last pickle, don’t discard the brine. You can reuse it for another batch of pickles, or use it to brine chicken before frying.
Swap Option: Use rice vinegar, crushed red pepper flakes and 1 teaspoon minced ginger instead of mustard seeds, coriander seeds, peppercorns, dill and cider vinegar for Korean-inspired pickles. Add dried red chiles for heat.
Trim both ends of the cucumbers, then cut them into ¼-inch slices on a mandolin or V-slicer. Transfer the cucumber slices to a colander set into a bowl and toss with the salt. Place a plate on top, add a heavy can to weigh it down and refrigerate for 45 minutes to draw out moisture.2.
Pour off the liquid accumulated from the cucumbers and fill the bowl with ice water. Add the cucumbers (do not rinse) and let sit for 5 minutes.3.
Drain well, return to the bowl and add the garlic, dill, pickling spices and bay leaves. Transfer to a clean quart-sized jar.4.
In a small saucepan, combine the vinegar and water, and bring to a boil. Carefully pour the brine into the jar, cover and let cool to room temperature. Refrigerate overnight.5.
Pickles will keep in the refrigerator for up to two months.