Homemade Pickle Recipes: Ranch, Sour, and Sweet
These homemade pickle recipes will ensure you never buy your pickles at the store again.
Difficulty Level: easy
Ingredients
- 2 cups Pickling cucumbers
- ½ cup Dill
- 4 cloves Garlic
- 1 tablespoon Mustard seeds
- 1.5 cups White vinegar
- 2. 5 cups Water
- ¼ cup sea Salt
- 1 cup fresh dill sprigs
- 1/4 cup chopped onion
- 2 cloves garlic chopped
- 3 cups thinly sliced small cucumbers
- 1 1/2 cups water
- 3/4 cup white vinegar
- 1 Tablespoon granulated sugar
- 1 (1 ounce) packet Ranch seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 cups sliced pickling cucumbers
- 1 large sweet onion, halved and thinly sliced
- 1/4 cup canning salt
- 1 cup sugar
- 1 cup water
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 2 tablespoons mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon whole peppercorns
- 12 garlic cloves, crushed
Instructions
. Start by cutting your cucumbers into spears and packing them as tightly as possible into a mason jar
Pack the empty space in the mason jar with dill, garlic, and mustard seeds
In a large pot, over medium heat add white vinegar, water, and salt. Bring to a boil and then simmer for 5 minutes
Pour the brine into the mason jars leaving about half an inch of space on the top
Cool and store for 6 weeks
(Snappy Gourmet)Place dill, onion, and garlic in a large mason jar. Fill the jar to the top with cucumber slices.
Meanwhile, place the water, vinegar, sugar, Ranch seasoning, salt, and pepper in a small saucepan over high heat.
Whisk until the mixture comes to a boil. Pour hot liquid over the cucumbers. Cool slightly, then place the top on the jar and refrigerate overnight.
(Taste of Home) In a large pot combine sugar, water, vinegars, mustard seed, celery seed, and peppercorns.
Bring to a boil, stirring to dissolve sugar.
Add cucumber mixture; return to a boil, stirring occasionally.
Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Carefully ladle hot mixture into jars, leaving 1/2 in headspace.
Add 3 garlic cloves and 1 bay leaf to each jar.
Screw the lids on tight, cool, and store them for 6 weeks
Enjoy!
These homemade pickle recipes are unreal. The only downside to making these pickles is that you have to wait 6 weeks to eat them(I promise it is worth it). I’ve only made homemade pickles twice before and I need to remember to do it more often because the results are better than any pickle you have ever bought from the store.
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Out of these homemade pickle recipes my favorite is the dill. The dill pickle is such a classic that I believe can do no wrong. These pickles are fresh, garlicky, crunchy, a touch sour, and so addicting. I also really enjoyed the ranch pickles as they were pretty similar to the dill. The sweet pickles were okay and that’s saying a lot coming from someone who hates sweet pickles. Typically I find sweet pickles to be overwhelming sweet with no real pickle flavor but the sweet pickles from these homemade pickle recipes are just the right amount do sweet while still having that true pickle flavor we know and love.
Next time you are at the store considering which pickles to buy consider using these homemade pickle recipes to make your own.
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Click Here for Mason Jars to Make These Homemade Pickle Recipes in
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