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Quick & Easy Delicious Pickle Recipe


You know how I do it, no life story to scroll through. I'm growing cucumbers for the first time, and I love pickles. Naturally, here we are. Quick, easy, and perfect to throw together for a BBQ or gift. Note: This is not a canning recipe, they go right in your fridge. Let's do it.

Servings: 24 spears give or take/2-ish 1-quart jars. PS. If you want the "Vampire pickles" I mentioned on my Instagram, just add a good amount of Cayenne pepper. Liquid turns red, and they have a good kick and some heat!


  • Quart jars

  • 1 1/4 cups white vinegar. (5-6% acidity)

  • 3 tablespoons kosher salt

  • 2 cups cold water

  • 2 tablespoons sugar

  • 1-2lbs cucumbers cut into spears (I used regular and "pickle" cucumbers, can't say I see a big difference, both are crunchy and yummy.)

  • 6 garlic cloves (or my level, which is way too many... cuz garliiiiic is life!)

  • 1/4 tsp red pepper flakes (this adds some heat, so optional.)

  • 1 tsp mustard seeds. (I did one with, one without. Definitely delicious with but still really good without.)

  • 10-15 fresh dill springs. (I used dried Dill because my dill plant hates me this year, still really good!)

  • Folks also like Coriander seeds, but I did not have any. Oh well! Don't forget you can add Cayenne for my Vampire pickles. So damn good!


1: Whisk sugar and salt in vinegar over high heat until dissolved. (NOTE: Use a non-reactive pan such as stainless steel, ceramic, or teflon, as vinegar is reactive and will make your pickles taste metallic.)

2: Move vinegar liquid to bowl and add water, mix and refrigerate until you finish the next steps.

3: Pack those spears into the jars, add the rest of the ingredients divided evenly and pour your chilled brine (that liquid in the fridge remember? ya go get that.) over the spears. Add cold water to fill in any space so cukes are covered.

4: Slap the lid on and refrigerate for 24 hours and then eat the whole jar at once in front of someone who hates pickles. You're welcome.

NOTE: I found two days (48 hours) was better, giving them a shake every once in a while. They last a month is the fridge, but honestly, it's vinegar y'all, as long as those pickles are covered, I reckon you have longer than that honestly. I'll let you know if I die eating old ones.


Here's where I'm supposed to close the post with something witty....

Yea, pickles are so good, and I hope you like these. There are lots of recipes out there, I hope this easy one gets ya going. Canning (shelf stable) requires a bit more work, and when I get enough cucumbers to have that wonderful problem, I'll let ya know how it goes. Hope to try more recipes spoon. Have a great day everyone. Post your pickles on Instagram and tag me (@howlingwindshomestead), I'll put it in my stories! Thank you for being here!

Homestead Tiktok: @coolhandcass (herb posts, and homestead shenanigans, embarrassing myself really. Cheap entertainment. 2/10 would recommend *add wink emoji here)


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