I’ve never make pickles before. Maybe I’m a weirdo, but I always thought they were hard to make! After researching many recipes online, I discovered many of the recipes contained sugar, which I wanted to avoid. I finally came up with a combination that I think will delight you just as much as it did me! These easy homemade pickles are zesty and fast to throw together. Your kids will definitely be impressed!
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Are you a visual learner? Here’s a quick video of how to throw these pickles together!
Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings |
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Ingredients
- 1.5 cups distilled white vinegar
- 1 cup water
- 2 TBSP salt
- 2 TBSP minced garlic
- 1 TBSP dried or fresh dill
- 1 tsp whole black peppercorns
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 2 TBSP minced red bell pepper
- 1 pinch crushed red pepper flakes
- 4-5 Kirby or pickling cucumbers
- 1 quart mason jar sterilized
Ingredients
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Instructions
- Place everything except the red bell pepper and cucumbers into a saucepan.
- Heat over medium-high heat until boiling, then cook for an additional 1-2 minutes.
- Meanwhile, cut the ends off the cucumbers and slice into spears, then place them in the empty mason jar.
- Add the red bell pepper to the jar.
- Once the mixture is done boiling, carefully pour over the cucumbers and peppers.
- Place lid on jar and seal.
- Let cool to room temperature, then place in fridge for 3-4 days before eating.
- Note: Pickles will last for approximately one month.
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