Homemade Pickles
- dkdspices
- Apr 5
- 2 min read
Updated: Apr 12
Making homemade pickles in a brine is easy!
When I bite into a crisp pickle, it always takes me back to my childhood and to my favorite local Jewish deli on the westside of Los Angeles, Juniors. There were always pickles on the table when you sat down, and my hand would dive straight in for the new pickles, or half sours, the ones that had not been brined for too long. They still had that perfect crunch and a mild, fresh flavor.
Every once in a while, I get a craving to recreate that experience at home. The good news is that making your own pickles is surprisingly simple. All you really need are salt, water, spices, and time.
I let my pickles ferment at room temperature for about 3 to 7 days. Once they reach the flavor I like, I transfer them to the refrigerator, where the fermentation slows and the flavor continues to develop. A good sign that everything is working is when the brine becomes slightly cloudy.
Brining is one of the oldest and most traditional methods used to preserve food. At its core, a brine is simply a saltwater solution, often enhanced with spices for added flavor. Some of my favorites include mustard seeds, coriander seeds, whole allspice, dill seeds, black peppercorns, and pink peppercorns. I also like to add fresh garlic.
Homemade Pickles
By Debbie Kornberg
Makes 10 tbsp. of pickling spice blend
Pickling Spice Ingredients:
2 Tbsp. Black peppercorns
2 Tbsp. Mustard seeds
2 Tbsp. Coriander seeds
2 Tbsp. Dill seeds
2 Tbsp. Allspice, whole berries
1 Tbsp. Pink peppercorns, crushed
6 Bay leaves, crumbled
Pickling Ingredients:
1 Jar, 16 oz
Water
1 Tbsp. Pickling Spice
3 - 4 Garlic cloves, peeled and smashed
Small cucumbers, (Kirby, Persian, Minis (~1 - 2” diameter)
(Can also use a medley of veggies like cauliflower, carrots, radishes, and/or garlic)
Instructions:
To prepare the brine, add the salt and 3 Tbsp. of water. Mix well until the salt is dissolved. Add 1 Tbsp. of pickling spice to the jar.
Fill the jar with cucumbers, leaving about 1½ inches of headspace. Add water to cover the cucumbers, ensuring they are fully submerged. Cover the jar with a tight-fitting lid.
Allow the pickles to ferment at room temperature for 3 to 7 days. Loosen the lid slightly each day to release the carbon dioxide produced during fermentation. This is often called “burping” the jar, allowing that gas to escape safely and preventing leakage or worse, for the glass to crack.
As the fermentation process begins, the brine will become cloudy. Continue fermenting at room temperature until the pickles reach your desired flavor.
Refrigerate once ready.
