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3-Step Pickles
Easy Homemade Pickles
Photo: Liz Andrew/Styling: Erin McDowell

Biting into a crunchy pickle is one of life’s small pleasures. And you, dear reader, really should try making your own for a change. They taste better, and you can brag about how you made them yourself. The best part: This recipe for easy homemade pickles requires very little effort.

1 quart

12 Kirby cucumbers

3 garlic cloves, minced

2 tablespoons mustard seeds

1 sprig fresh dill

2 cups apple cider vinegar

1¼ cups water

1 tablespoon salt

2 tablespoons sugar

1. Tightly pack the cucumbers into a heat-safe glass quart jar (or two pint jars). Add the garlic, mustard seeds and dill sprig to the jar.

2. In a small pot, bring the vinegar, water, salt and sugar to a boil over medium-high heat.

3. Pour the brine over the cucumbers and then seal the jar(s). Refrigerate for at least two days before opening, and up to two weeks.

817 calories

9g fat

167g carbs

27g protein

88g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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