sour pickles

Alexandra

Discover how to make tangy, homemade sour pickles with simple ingredients and easy steps. Perfect for a crunchy snack or delicious side dish!

Prep Time 15

Total Time 2

Course Side Dish, Snack

Cuisine American, Deli

Servings 4 servings

Calories 20 kcal

Pickling cucumbers 1–2 pounds: Look for firm, fresh cucumbers, preferably small and unwaxed. These are perfect for achieving that signature crunch.
Fresh dill a few sprigs: Adds the classic, herby flavor of deli-style pickles.
Garlic cloves 3–4, peeled: Provides a savory depth of flavor.
White vinegar 1 cup: The tangy base for the brine.
Water 1 cup: Balances the acidity of the vinegar.
Kosher salt 2 tablespoons: Essential for a proper brine—avoid iodized salt, as it can cloud the pickling liquid.
Sugar 1 tablespoon, optional: Adds a subtle sweetness to balance the tang, though you can skip it if you prefer.
Whole spices:
Mustard seeds 1 teaspoon for a mild, nutty flavor.
Peppercorns 1 teaspoon for a hint of spice.
Bay leaves 1–2 to round out the brine’s aroma.
Optional add-ins: Chili flakes grape leaves (for extra crunch), or any other herbs you enjoy.

The vinegar and salt create the sour tangy brine.
Fresh cucumbers ensure a crisp texture while spices and herbs infuse bold, layered flavors.
Garlic and dill elevate the pickles with aromatic savory notes.

Wash your cucumbers thoroughly under cold water to remove any dirt.
Trim off the ends, especially the blossom end, as it can cause softening during pickling. For spears, slice cucumbers lengthwise into quarters, or leave them whole for traditional pickles.

In a medium saucepan, combine 1 cup of white vinegar, 1 cup of water, and 2 tablespoons of kosher salt.
Add 1 tablespoon of sugar if desired and stir until the salt and sugar dissolve.
Bring the mixture to a gentle boil, then remove from heat and let it cool to room temperature.

Sterilize your jars by rinsing them with hot water or running them through the dishwasher.
Add a few sprigs of dill, 1–2 garlic cloves, and a pinch of mustard seeds, peppercorns, and any additional spices to the bottom of each jar.
Tightly pack the cucumbers into the jars, leaving about 1/2 inch of space at the top.

Carefully pour the cooled brine over the cucumbers, ensuring they are fully submerged.
Use a clean weight, such as a small ramekin or a slice of cucumber, to keep the cucumbers submerged if necessary.
Seal the jars tightly with lids.

For quick pickles: Place the jars in the refrigerator and let them sit for at least 24 hours before tasting. They’ll reach peak flavor in 3–5 days.
For fermented pickles: Leave the jars at room temperature for 2–3 days, then transfer to the fridge once they reach your desired level of tanginess.

Once your pickles are ready, pop open a jar and savor the crisp, tangy goodness. They're perfect for snacks, sandwiches, or as a flavorful addition to any dish.

Nutrition Information (per serving)