Easy pickle recipe

  • Servings: 4 quarts
  • Print

You'll never buy another jar of pickles again!


  • 4 quarts of cucumber
  • 2.5 cups vinegar
  • 4 cups water
  • 3 tablespoons salt
  • 1 tablespoon sugar
  • 4 tablespoons coriander seeds
  • 4 tablespoons mustard seeds
  • 4 tablespoons black peppercorn
  • Red pepper flakes to taste
  • Whole head of garlic, peeled, and each clove cut in half
  • Red or white onion (optional), sliced to 2cm thick long pieces
  • 20 sprigs of dill


  1. Dissolve salt and sugar in vinegar over heat in stainless steel pot. Once dissolved, add 4 cups of cold water and set aside.
  2. Separate coriander seeds, mustard seeds, black peppercorn and red pepper flakes into each jar bottle.
  3. Arrange cucumbers (if small enough, leave whole, or slice into fourths/halves or rounds), garlic pieces and sprigs of dill in each jar. I like to mentally separate everything to make sure I get an even amount in each jar.
  4. Pour vinegar mixture in each bottle, separate evenly. If you find that you don’t have enough, top off with some extra water.
  5. Leave in the fridge and wait! Rounds should take about a day to be able to eat, while long slices will take 2-3 days. Whole cucumbers, depending on their size, will take up to a week.

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