Homemade Pickles

The longer the cucumbers have a chance to pickle, the better the flavor. This is a great picnic dish.

Serves: 4Hands-on: 20 minutesTotal: 3 daysDifficulty: Easy

Serves: 4


  • 1 3⁄4 cups cider vinegar
  • 2 tsp. pickling salt
  • 1⁄2 tsp. black peppercorns
  • 1⁄2 tsp. whole coriander seeds
  • 2 Kirby cucumbers
  • 1 small onion, halved and cut into thin slices
  • 8 cloves garlic, crushed and peeled
  • 1⁄4 cup fresh dill sprigs, firmly packed


  • Bring the vinegar, salt, peppercorns, and coriander to a full boil in a medium-size saucepan over high heat. Cool completely and strain out solids.
  • Scrub the cucumbers, but do not peel them. Cut them into 1⁄4-inch rounds or slice them into spears.
  • Sterilize a 1-quart jar by boiling it in water for 10 minutes or running it through a full dishwashing cycle. The jar should be hot when the vegetables are added.
  • Layer the cucumbers, onion, garlic, and dill in the hot jar. Pour in enough of the vinegar to cover them completely. Screw on the lid and refrigerate for at least 3 days before eating. They will keep for up to 1 month in the refrigerator.