15 Homemade Pickle Recipes

Spicy Garlic Dill Pickles

Spicy Garlic Dill Pickles are a classic favorite, adding a kick to your sandwiches and burgers.

Ingredients:

• 4-5 cucumbers, sliced
• 6 cloves garlic, peeled
• 2 cups water
• 1 cup white vinegar
• 1/4 cup kosher salt
• 2 teaspoons red pepper flakes
• 1 bunch fresh dill

Cooking method:

1. Combine water, vinegar, and salt in a saucepan and bring to a boil.
2. Place sliced cucumbers, garlic, pepper flakes, and fresh dill in a jar.
3. Pour the hot brine over the cucumbers, ensuring they are completely submerged.
4. Seal the jar and let it cool before refrigerating for at least 24 hours.

Sweet and Tangy Bread and Butter Pickles

These sweet and tangy pickles are a delightful addition to any snack platter.

Ingredients:

• 5 cups cucumbers, thinly sliced
• 1 cup onions, sliced
• 2 cups sugar
• 1 cup apple cider vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric

Cooking method:

1. Mix cucumbers and onions in a bowl.
2. In a pan, dissolve sugar in vinegar over medium heat, then add mustard seeds and turmeric.
3. Pour the hot mixture over the cucumber and onion slices.
4. Cover and refrigerate for 24 hours before serving.

Zesty Horseradish Pickles

For those who love a spicy twist, Zesty Horseradish Pickles are the perfect choice.

Ingredients:

• 5 cucumbers, speared
• 1 cup prepared horseradish
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon dill seed

Cooking method:

1. Place cucumber spears and horseradish in a jar.
2. Bring vinegar, water, salt, and dill seed to a boil.
3. Pour the brine over cucumbers and seal the jar.
4. Cool and refrigerate for up to a week.

Bread and Butter Zucchini Pickles

A twist on the classic, these zucchini pickles are sweet, crisp, and delicious.

Ingredients:

• 4 cups zucchini, sliced
• 1 onion, thinly sliced
• 1 1/2 cups white vinegar
• 1 cup sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds

Cooking method:

1. Combine zucchini and onion in a bowl.
2. Heat vinegar and sugar until dissolved, then add mustard and celery seeds.
3. Pour over zucchini and onion, mix well.
4. Refrigerate for at least 24 hours before enjoying.

Curried Cauliflower Pickles

Spice up your pickling with these aromatic Curried Cauliflower Pickles.

Ingredients:

• 1 head cauliflower, broken into florets
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon curry powder
• 1 teaspoon salt

Cooking method:

1. Pack cauliflower florets into a jar.
2. Boil vinegar, water, sugar, curry powder, and salt.
3. Pour the brine over cauliflower and seal the jar.
4. Cool and store in the refrigerator for a tangy treat.

Jalapeño and Carrot Pickles

These pickles bring a fiery crunch to any meal with a mix of jalapeños and carrots.

Ingredients:

• 2 cups carrots, sliced
• 4-5 jalapeños, sliced
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar

Cooking method:

1. Place carrot and jalapeño slices in a jar.
2. Combine vinegar, water, salt, and sugar in a saucepan and bring to a boil.
3. Pour over vegetables, making sure they're covered.
4. Seal, cool, and refrigerate for 48 hours before serving.

Gingered Beet Pickles

Give your pickles a unique twist with these vibrant Gingered Beet Pickles.

Ingredients:

• 3 medium beets, peeled and sliced
• 1/4 cup fresh ginger, sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1/2 cup sugar
• 1 teaspoon salt

Cooking method:

1. Layer beet and ginger slices in a sterilized jar.
2. Heat vinegar, water, sugar, and salt until sugar is dissolved.
3. Pour the mixture over the beets and ginger.
4. Cover, cool, and refrigerate for at least 2 days.

Turmeric Pickled Cauliflower

Bright and bold, Turmeric Pickled Cauliflower is both appetizing and visually stunning.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tablespoon turmeric
• 2 teaspoons salt

Cooking method:

1. Pack cauliflower florets tightly in a jar.
2. Boil vinegar, water, sugar, turmeric, and salt.
3. Pour over cauliflower, ensuring full coverage.
4. Seal, cool, and refrigerate for up to a week.

Lemon and Thyme Pickled Green Beans

These lemon and thyme pickled green beans are a refreshing alternative to traditional pickles.

Ingredients:

• 1 pound green beans, trimmed
• 1 lemon, sliced
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon thyme leaves

Cooking method:

1. Layer green beans and lemon slices in a jar.
2. Bring vinegar, water, sugar, and thyme to a boil.
3. Pour over the green beans, ensuring they're submerged.
4. Seal, cool, and store in the fridge for a minimum of 48 hours.

Pickled Red Onions

Pickled Red Onions add a tangy crunch to salads and sandwiches.

Ingredients:

• 2 large red onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt

Cooking method:

1. Place sliced onions in a jar.
2. Boil vinegar, water, sugar, and salt.
3. Pour over the onions, submerging them fully.
4. Seal, let cool, and refrigerate for 24 hours before use.