Pickles Two Ways
A Little Brine, a Lot of Flavor
There’s something about making your own pickles that feels both old-world and exciting. Maybe it’s the ritual of it, or maybe it’s just knowing that in a few days (or weeks), you’ll have a jar of flavor so bold, so fresh, you’ll wonder why you ever settled for store-bought.
In our house, pickles go with everything—sandwiches, cheese boards, straight out of the jar with a fork (no shame). And with cucumbers in season, there’s no better time to try your hand at homemade. Today I’m sharing two easy ways to do it: quick vinegar pickles and salt-fermented pickles.
A Note on Cucumbers
Pickling cucumbers are the ideal choice—they’re small, crisp, and made for the job. But truthfully? I’ve used English cucumbers more times than I can count, and they work beautifully. Just slice them into spears or rounds, and you’re good to go.
Quick Pickles (Vinegar-Brined)
Ready in: As little as 24 hours
Keeps for: Up to 2 months in the fridge
Ingredients (makes 1 quart jar):
3–4 small cucumbers, sliced
¾ cup vinegar (white or apple cider with the mother)
¾ cup water
1 tbsp sea salt
2 tsp honey (optional, for sweet & spice vibes)
2–3 garlic cloves
1 tsp whole peppercorns
Handful of fresh dill
Optional: chili flakes, mustard seeds, thyme, tarragon—whatever your garden gives you
Directions:
Prep your jar: Pack the cucumber slices into a clean quart-size jar with garlic, dill, peppercorns, and any extras.
Make your brine: In a small saucepan, heat the vinegar, water, salt, and honey (if using) until just dissolved. Let cool slightly.
Pour it in: Carefully pour the warm brine over your cucumbers until fully covered. Tap the jar gently to release air bubbles.
Seal & chill: Close the lid and pop it in the fridge. They’ll start tasting amazing in about 24 hours, but give them 3–4 days for peak flavor.
Salt-Fermented Pickles (Lacto-Fermented)
Ready in: 5–7 days
Keeps for: Several months in the fridge
These are the real-deal, probiotic-rich, sour-and-savory pickles of tradition. No vinegar needed—just salt, water, and time.
Ingredients (makes 1 quart jar):
3–4 small cucumbers
2 tbsp sea salt
2 cups water (filtered or boiled & cooled)
2–3 garlic cloves
1 tsp whole peppercorns
Handful of fresh dill
Optional: grape leaf or bay leaf (helps keep them crunchy), chili flakes, other herbs
Directions:
Make your brine: Dissolve the sea salt into the water.
Pack the jar: Tightly pack cucumbers, garlic, dill, and peppercorns into a wide-mouth quart jar.
Add the brine: Pour the saltwater brine over the cucumbers until completely submerged.
Weigh them down: Use a fermentation weight or a small jar inside the larger jar to keep everything under the brine.
Cover & wait: Loosely cover with a lid or cloth. Let ferment at room temp (out of direct sunlight) for 5–7 days. Taste test around day 4.
Move to fridge: Once they taste how you like them, seal the jar and move to the fridge to slow fermentation.
A Few Pickling Tips from My Kitchen:
Don’t skip the garlic and dill—they bring out that classic pickle flavor.
Want more heat? A pinch of chili flakes or a slice of fresh jalapeño goes a long way.
Sweeter pickles? Add a drizzle of honey or a few slices of apple to your vinegar brine.
Crunch tip: Add a grape leaf, bay leaf, or a pinch of black tea leaves in fermented pickles to help preserve crunch.
Final Thoughts
The beauty of homemade pickles is that they become your recipe—your brine, your herbs, your flavor. And they’re so worth it. Each jar holds a little piece of summer, preserved with care and intention.
Whether you’re new to pickling or it’s already part of your rhythm, I hope this reminds you that even the simplest kitchen rituals can be rooted in love.
With jars on the counter and dill on my fingertips,
Ilda