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This recipe will teach you how to make pickles without any complicated canning process. This spicy pickle recipe is great for serving with sandwiches or burgers, or for just snacking on solo.

Source: Better Homes and Gardens


Recipe Summary

30 mins
30 mins
15 pickles


Ingredient Checklist


Instructions Checklist
  • Wash cucumbers. Cut a thin slice off the blossom end of each cucumber and discard. Leave 1/4-inch of stem attached if present. In a 1 1/2- to 2-gallon crock place the chopped dill (if desired), dill seeds, garlic, crushed red pepper, and black peppercorns. Add the cucumbers.

  • For brine, in a large bowl or pitcher combine the water, vinegar, and salt; stir until salt dissolves. Pour over cucumbers in crock. Place a plate slightly smaller than the opening of the crock over the cucumbers. Place a 1-gallon resealable plastic bag half-filled with water on top of the plate to weight it down, making sure all of the pickles are submerged in brine by 1 to 2 inches. Cover loosely with a towel.

  • Place crock in a cool, dry place where temperature is between 70°F and 75°F for 2 days. Place crock in the refrigerator for at least 3 days before serving. Chill for up to 2 months.


The chopped fresh dill might cause the brine to become cloudy. For a clearer brine, leave it out.

Nutrition Facts

14 calories; carbohydrates 3g; sugars 2g; protein 1g; vitamin a 95.3IU; vitamin c 2.5mg; niacin equivalents 0.1mg; folate 6.4mcg; sodium 493mg; potassium 135mg; calcium 15mg; iron 0.3mg.