Servings: 1 or 2     Difficulty: Easy


  • 4 or more pickling cucumbers, sliced into rounds or spears
  • 1 1/2 cups water
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 1/2 tablespoons kosher or pickling salt (Do not use iodized table salt for this recipe.)                           
  • ***2 tsp pickling spice can be substituted for the below***
  • 2 teaspoons black peppercorns
  • 5 cloves garlic, peeled                         
  • 2-6 sprigs fresh dill  OR 1 tsp dill seed 
  • 1 bay leaf 
  • (optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste


  1. Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.
  2. Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine.
  3. Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The pickles will keep in a sealed container in the refrigerator for up to 1 week.

**Feel free to stir in some sweetener (honey, sugar, etc.) if you’d like sweeter pickles.**