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
  • 34 Kirby cucumbers, quartered lengthwise (or sliced)


  1. Combine vinegar, salt and sugar in a small saucepan. Bring to a boil and stir until dissolved.
  2. Let cool for 10 minutes, then add to cold water.
  3. In a jar (a 24 oz jar works best- we use a leftover storebought pickle jar), combine the pickes, dill, garlic and seasoning.
  4. Pour liquid over top and refrigerate 24 hours before eating.
  5. Store in the fridge for up to a week.