- 1 Cucumber
- 0.5 cup Filtered Water
- 0.5 cup Vinegar (Apple Cider or Distilled White)
- 1 teaspoon Sea Salt
- 2 teaspoons Sugar
- 1 teaspoon Whole Peppercorns
- 1 teaspoon Mustard Seeds/Coriander Seeds
Easy, homemade pickles with peppercorns and mustard seeds!
If you love pickles, then you’ll love making them yourself!
Pickles are so easy to make and it takes just minutes.
When it’s homemade, it’s also customizable. You can easily adjust the salt or sugar amounts for that perfect pickle.
For some added crunch and flavor, I am adding whole peppercorns and mustard seeds. This is optional of course.
You can also add fresh dill sprigs, jalapeño slices for some heat, coriander or caraway seeds.
Whatever you have and like, throw it in!
This pickle recipe works for any vegetable. Try pickling carrots, onions, radish, beets or even cauliflower!
I prefer seedless, English or Persian cucumber for my pickles but any cucumber will do.
Pretty in pink Pickled Red Onions.
Sweet and salty Pickled Vegetables.
Slice The Cucumber
Make The Pickling Brine
Add 1/2 cup of water, 1/2 cup of vinegar, 1 teaspoon of sea salt (or kosher), and 2 teaspoons of sugar to a small pot.
Bring the pickling brine to a gentle simmer and allow the salt and sugar to dissolve.
You can use the brine immediately or allow it to cool before adding it to your jar.
Fill Up The Pickling Jar
Start by adding some of your flavorings to the bottom of the jar then add the cucumber slices.
Pack in as many cucumber slices as you can then top with the pickling brine.
Leave a little room at the top then seal the jar tightly.
Allow the jar to cool at room temperature then move to the refrigerator.
Ideally, you should wait 48 hours to open to jar but you can give the pickles a try after 24 hours and see what you think!
The longer you allow the cucumbers to pickle in the jar, the more the flavor they will develop.
The pickles can be stored in the refrigerator for up to 2 months!