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Homemade Pickled Cucumbers

  • 1 min read

Before we dive into the recipe, let’s talk a bit about the history of pickled cucumbers, a dish that’s been adding a delightful crunch and tang to meals for centuries. Pickling as a method of preserving food has been around since ancient times, with cucumbers being among the most commonly pickled items.

Pickled cucumbers, or simply ‘pickles’ as they are commonly known in the United States, come in a variety of styles and flavors, from the classic dill pickles to the sweet bread-and-butter ones. Today, we’re going back to the roots with a simple, classic homemade pickled cucumber recipe that is easy to make and packs a punch of flavor.

Homemade Pickled Cucumbers

Course: SidesDifficulty: Easy


Prep time


Cooking timeminutes




  • 1 kg fresh cucumbers, preferably small and firm

  • 4 cups distilled white vinegar

  • 4 cups water

  • 2 tablespoons kosher salt

  • 2 tablespoons sugar (optional, for a slightly sweet pickle)

  • 8 garlic cloves, peeled and crushed

  • 4 teaspoons dill seed (not dill weed)

  • 2 teaspoons black peppercorns

  • 2 teaspoons red chili flakes (optional, for a spicy kick)

  • Fresh dill sprigs

  • Wash the cucumbers thoroughly and trim the ends. Slice into spears or rounds, depending on your preference.
  • In a saucepan over medium-high heat, combine the vinegar, water, salt, and sugar (if using). Stir until the salt and sugar are fully dissolved. Allow the brine to come to a boil, then remove it from the heat and let it cool slightly.
  • Meanwhile, divide the garlic, dill seed, peppercorns, chili flakes, and fresh dill sprigs evenly between two clean 1-quart jars. Pack the cucumber slices tightly into the jars on top of the spices.
  • Pour the hot brine into the jars, ensuring the cucumbers are completely covered. Leave about 1/2 inch of headspace at the top. Seal the jars tightly.
  • Let the jars cool at room temperature, then refrigerate them. While you can start enjoying the pickles as soon as 24 hours later, they will continue to develop flavor over time. They’re at their best after about a week and can be stored in the fridge for up to a month.


  • Remember, patience is the key here. The longer you let the pickles sit, the more flavorful they’ll be. This Homemade Pickled Cucumbers recipe is a staple in my kitchen, and I hope it becomes a favorite in yours too. Happy pickling!
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