Pickles

Facebook0Pin0Reddit0Email0Print0 Homemade dill pickles add a pop of flavor to sandwiches, salad dressings, and so much more.Learn how to make pickles as mild or spicy as you like.No canning required! Crispy, tangy, and as spicy as you like, this easy refrigerator pickles recipe requires zero special canning equipment.

Plus, prep time is a mere 5 minutes; far quicker than you could even drive to the supermarket to snag a jar of pickles! Discover how to make homemade pickles so you can control the spiciness and or sweetness (or dill-forward or garlicky they are for that matter!).Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsPickles RecipeRecipe ingredients Ingredient notes Pickling cucumbers: Any variety of cucumber (or nearly any fruit or vegetable, for that matter) can be pickled in a briny solution.That said, pickling cucumbers are grown to be uniform in size, short in length, and sturdy in width.

Lighter green and less bitter than regular cucumbers, these also have a drier flesh that absorbs the pickling solution well.A half pound of pickling cucumbers is about three 4-inch pickling cucumbers.If desired, start with 1 standard, hot house, or Persian cucumber, sliced, instead.Step-by-step instructions In a sauce pan, bring the water, vinegar, salt, and sugar to a boil.

Stir until sugar has dissolved.In a pint sized Mason jar, place cucumber, dill, bay leaf, garlic, red pepper flake