How To Make Pickles Yourself at Home

Pickles are more than just a delicious addition to a sandwich—they come with many health benefits as well. While store-bought pickles are great, it’s super easy (and even more delicious) to make your own pickles at home. All you need is a few ingredients and a little bit of patience.

Check out this homemade pickle recipe from Amy Shapiro MS, RD, CDN, a registered dietitian, nutritionist, and founder and director of Real Nutrition.

What’s the Difference Between Quick Pickling Vs. Slow Pickling?

Quick pickling uses vinegar to give you that tart taste, and it’s the pickling method used for most store-bought pickles. Slow pickling, which is the method described in our homemade pickle recipe below, uses a simple salt-and-water brine liquid to slowly ferment the pickles over several days as they’re stored in a cool, dark place. (It’s similar to the process that’s used to create other fermented foods, like kimchi and sauerkraut.)

Homemade Pickle Recipe

If you’re looking to ferment your own pickles that contain probiotics, Shapiro suggests following the below steps:

Step 1: Rinse Cucumbers

Rinse your cucumbers, and leave whole or slice them. 

Step 2: Make a Brine

In a clean glass or container (typically a mason jar), dissolve 2 to 3 tablespoons of salt into 4 cups of filtered water. Stir until dissolved.

Step 3: Add Cucumbers to the Jar

Pack the cucumbers tightly in the container and cover with the brine, ensuring they are fully submerged. Add optional garlic cloves or whole spices.

Step 4: Cover and Store Container

Cover container with a cloth or paper towel secured with a rubber band (this allows airflow while preventing debris from entering). Then, place container in a cool, dark area away from sunlight for about 1 to 2 weeks depending on the preferred taste and texture.

Step 5: Check Pickles

Check pickles periodically and skim off any foam that appears on the surface. After a few days, start tasting the pickles to see if you like their flavor and texture.

Step 6: Transfer to Fridge

Once you like how they taste, transfer pickles to the fridge to slow the fermentation process. Store pickles in the fridge for several weeks to several months with a label on the date they were pickled.

Easy Pickle Recipes To Try

While we suggest eating fermented or regular pickles in moderation, they can be enjoyed in several ways. Here’s how to incorporate them into your diet.

Day Dill Pickles

There are few things more satisfying to pickle lovers than the crunch of a pickle. If you’re craving a dill pickle, you can whip up a batch in less than five minutes. Vinegar, sweet onion, garlic, dill, and sugar all combine to turn a cucumber into a perfect quick pickle.

Crispy Chicken Sandwiches With Pickle Dijon

The humble chicken sandwich gets an instant upgrade with the addition of pickled relish. Combined with mayonnaise and Dijon mustard, this tangy, creamy spread hits all the right flavor notes.

Chicken Pickle Piccata

You may think that pickles only belong on chicken sandwiches, but this pickle butter sauce will have you think twice. Pickles and chopped shallots provide the crunch and butter makes the chicken even more moist with every bite.

Smash Burgers and Oven Fries

No matter how you like your burger, you can always be sure to find a pickle or two tucked under the bun. This recipe features chopped bread and butter pickles in a creamy burger sauce, all atop a juicy beef patty.

Pickle-Brined Pork Tenderloin With Dill Sauce

Use the juice from your pickles for a flavorful brine that keeps the pork tender and moist—and packs it with flavor.