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Classic Homemade Grandma’s Kitchen Pickle Recipe Easy Summer Cucumber Pickles to Make Today

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A nostalgic and easy-to-make recipe for crunchy summer cucumber pickles with a tangy vinegar and dill brine, perfect for summer gatherings and everyday snacking.

Ingredients

Scale
  • 2 pounds summer cucumbers (small to medium-sized, firm, Kirby cucumbers work great)
  • 2 cups water (filtered if possible)
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt (kosher or sea salt, avoid iodized)
  • 1 tablespoon granulated sugar (optional)
  • 4–5 large fresh dill sprigs
  • 3–4 garlic cloves, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and prepare cucumbers: Rinse under cold water, trim off the blossom end, and slice into spears, rounds, or leave whole as preferred. (Approx. 10 minutes)
  2. Prepare jars: Sterilize glass jars and lids by washing in hot soapy water, then simmering in boiling water for 10 minutes. Remove with tongs and air dry.
  3. Make the brine: In a large pot, combine water, white vinegar, pickling salt, and sugar. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Remove from heat once boiling. (Approx. 5-7 minutes)
  4. Pack the jars: Place 2 dill sprigs, 1 smashed garlic clove, 1/4 teaspoon black peppercorns, a pinch of mustard seeds, and red pepper flakes if using into each jar. Pack cucumbers tightly but gently without crushing. (Approx. 10 minutes)
  5. Pour the hot brine: Ladle hot brine over cucumbers leaving 1/2 inch headspace. Remove air bubbles by pressing around cucumbers with a clean utensil. Wipe rims clean before sealing. (Approx. 5 minutes)
  6. Seal and cool: Screw lids on finger-tight. Let jars cool to room temperature on a towel-lined counter. Refrigerate immediately if eating within weeks or process in boiling water bath for 10 minutes for longer storage. (Cooling: 1-2 hours; Processing: Optional 10 minutes)
  7. Wait and enjoy: Refrigerate pickles for at least 48 hours before tasting for best flavor.

Notes

Keep cucumbers cold before pickling to maintain crunch. Trim blossom end to prevent soft pickles. Use pickling salt to keep brine clear. Boil brine to dissolve salt and sugar fully. Avoid overcrowding jars to prevent mushy spots. Refrigerate if not processing for shelf stability. For longer storage, process jars in boiling water bath for 10 minutes.

Nutrition

Keywords: pickles, homemade pickles, cucumber pickles, summer pickles, dill pickles, easy pickling, refrigerator pickles, vegan pickles, gluten-free pickles

Find it online: https://clunkcook.com/classic-homemade-grandmas-kitchen-pickle-recipe-easy-summer-cucumber-pickles-to-make-today/