How To Make Homemade Pickles
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These easy homemade pickles are so much cheaper than store bought and super easy to make
- 3/4 cup rice vinegar (could also use white vinegar)
- 1 Tbsp kosher salt
- 1 Tbsp sugar
- 1 cup cold water
- 1 Tbsp corriander seeds
- 1 Tbsp whole black peppercorns
- 1 tsp whole mustard seeds
- 3 cloves garlic, roughly chopped
- 8 sprigs fresh dill
- 3–4 Kirby cucumbers, quartered lengthwise (or sliced)
- Combine vinegar, salt and sugar in a small saucepan. Bring to a boil and stir until dissolved.
- Let cool for 10 minutes, then add to cold water.
- In a jar (a 24 oz jar works best- we use a leftover storebought pickle jar), combine the pickes, dill, garlic and seasoning.
- Pour liquid over top and refrigerate 24 hours before eating.
- Store in the fridge for up to a week.
