Cut small cucumbers into spears, or slice long cucumbers into rounds. Pack them into the jar with the spices, then add the hot pickling liquid.
Give the pickles a day or two for the flavour to develop before serving.
Condiments / Pickles / Vegetables
Super-Easy Homemade Pickles
Crunchy homemade cucumber pickles with garlic and a tangy brine. A simple topping for burgers, sandwiches and salads.
TOTAL TIME10 minutes and a day 🙂
MAKES1 mason jar
EST. CALORIES≈ 14 kcal / servingIncludes the full brine
FROM OUR KITCHEN TO YOURS
Super-Easy Homemade Pickles
Prep: 5 minutesCook: 5 minutesYield: 1 mason jar
ESTIMATED CALORIES≈ 14 kcal per serving
Based on 15 equal servings.
Includes the full brine; drained portions contain less.
Nutrition details
Calorie estimate: The original jar is divided into 15 servings, each representing about 50 g cucumber before pickling. The calculation assumes 750 g cucumber in total (about 15 small cucumbers or 2–3 long cucumbers). It includes all the sugar, vinegar, garlic and spices in the full brine, divided equally between servings. This is an estimate including all the brine, not a measured value for drained pickles; draining will reduce the calories consumed.
Sources: ANSES Ciqual 2025 (France) and USDA FoodData Central. Ingredient choices and actual amounts may vary.
Ingredients
Tick as you goInstructions
- Slice up your cucumbers, either by chopping them in four pieces by the long side if they are small pickle cucumbers, or in slices if they are regular long cucumbers
- Put water, vinegar, garlic and sugar in a pot, and heat until boiling
- Put the salt, pepper, mustard seeds and dill in a mason jar, followed by the sliced cucumbers. Make sure you use a mason jar that can take boiling water, like these.
- Pour the pickling liquid over the cucumbers, and let it cool down before refridgerating
- The pickles actually just get better the longer they pickle, so after a day or two, they are perfect!
A LITTLE SOMETHING EXTRA
Notes from our kitchen
This recipe gives a savoury taste to the pickles. If you want it less vinegary or more sweet, just add more sugar and reduce the vinegar.
Make sure you have a mason jar that is resistant to boiling water. If you don’t have this, or are uncertain about your jar, just put the cucumbers in the pot instead, and pour it all in the jar when it has cooled down. We use these high-quality mason jars from Fido.
Feel free to experiment with your spices! We aren’t that fond of dill, but many pickle recipes call for fresh dill leaves, so if you like it, put it in there! Also, you can put in for instance star anise for a more liquorish taste, chili, cloves, celery seeds… The possibilities are endless! Let us know in the comments below what you like to put in your pickles!
KEEP THE GOOD FOOD COMING
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