183 pickled cucumber recipes

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Reduced-sodium sliced sweet pickles for home canning, with crisp cucumber chips in a spiced sweet vinegar syrup of allspice, mustard and celery seed. The sweet-tang flavor with far less salt.

Old-fashioned brined dill pickles fermented in a crock with pickling spices, vinegar, and fresh dill. Crunchy, tangy homemade pickles worth the three-week wait.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.

Old-fashioned sweet pickles brined in salt and vinegar, then soaked in a spiced sugar syrup with cinnamon, cloves, and allspice. Crisp, tangy, and warmly spiced.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Icycle pickles are old-fashioned 14-day sweet crock pickles with a glassy crisp bite. Cucumber spears soak through brine, alum, and a daily-reheated cider vinegar syrup with pickling spices.

Sweet refrigerator pickles ready in 24 hours, with crisp cucumbers, sliced onions, garlic, celery seed, and mustard seed in a sweet vinegar brine. No canning required, keeps two months chilled.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Homemade sweet gherkins the old-fashioned way: a 4-day process of soaking, brining, and building layers of spiced vinegar-sugar syrup. Turmeric, cinnamon, and celery seed. Water bath canned for the pantry.

Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.

Peppy dill wedges are spicy cucumber pickles with dill seed, crushed red pepper, and apple cider vinegar, quick-processed for canning. A crunchy, no-sugar pickle with heat.

Old-fashioned stone crock pickles made over 15 days with a salt brine, alum soak, spiced vinegar cure, and sugar layering. A heritage pickling method that produces crisp, sweet pickles that keep indefinitely.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Classic bread and butter pickle slices with cucumber, onion, and green pepper in a sweet-tart cider vinegar brine with mustard seed, turmeric, and celery seed. Canned for the pantry.