How to Make an Easy Jar of Pickles

The garden is overflowing, the cucumbers are multiplying faster than I can eat them, and there’s only one logical solution — pickles! Not just any pickles, but the kind that are so fresh and flavorful you’ll want to eat them straight from the jar (no shame here). This recipe is from my sister-in-law; it's quick, crunchy, and the perfect way to capture summer in a jar. It's my favorite way to make a jar of pickles, and a crowd and kid pleaser!

Have too many cucumbers?

Full disclosure, this recipe was initially called "Bucket Pickles," and these pickles are made in those giant gallon-sized ice cream buckets.

I prefer them in a glass mason jar.

Ingredients:

6 cups of water

2 cups of vinegar

½ cup of salt, make sure it’s pickling/canning salt, any brand

Optional add-ins:

Garlic (2-3 cloves)

Mustard seed (1-2 tsp)

Dill (flower head or several sprigs, fresh or dry)

Red pepper flakes (½ -1 tsp)

Turmeric (½ tsp)

Process:

Bring water, vinegar, and salt to a boil.

Wash and slice cucumbers, and put them in a bucket or a glass jar. Slice them however you like to eat them; thinly, rounds, spears, whatever you want! I use either pint mason jars or, if there are a lot of cucumbers, use a gallon-size jar; you also might need a little more brine.

Additions if you’d like: Top with garlic (2-3 cloves), mustard seeds (1-2 tsp), dill (several springs or a flower head), and turmeric (½ tsp). 

Pour vinegar over. Keep at room temperature for 3 days, then refrigerate. 

Eat and enjoy!

Thinly sliced pickles