How to Pickle Anything

This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable! 

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We're going back to school again! This time it's all about pickling 101. Pickled foods are the best kinds of foods, in my humble opinion. Crunchy, salty and tangy with very few calories, pickles are a great bang for the buck. They're great on their own, or used to cut through rich foods like cheeseburgers and fried chicken. Plus, the leftover pickle juice is perfect for whisking into a salad dressing, or better yet, chasing shots of whiskey, called a pickleback (seriously, give it a try!).

HOW TO PICKLE ANYTHING | This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to any vegetable! #easy #pickling #tutorial #recipe |

Making your own pickles from scratch is seriously one of the easiest culinary techniques out there. I love pickling everything from cucumbers and carrots, to hard boiled eggs and shrimp. You really can pickle just about anything your little heart desires. This video shows my basic recipe for a classic dill pickle, but the simple ratio of sugar, vinegar, water and salt can be used to make an infinite number of puckery variations. Change up the spices and make it your own!

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Two half gallon mason jars of dill pickle slices on a wood table.
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Dill Pickles

This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable! 
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 quarts
Calories: 288kcal


Basic Brine

  • 2 cups white distilled vinegar
  • 1 cup water
  • ¼ cup sugar
  • 1 tablespoon kosher salt

Dill Pickles

  • 6-8 small kirby cucumbers sliced ½ inch thick
  • 2 cloves garlic sliced
  • ¼ small onion optional
  • 6 sprigs fresh dill
  • 1 teaspoon black peppercorns
  • 2 teaspoons coriander seed
  • 2 teaspoons mustard seed


  1. Combine the vinegar, water, sugar and salt in a medium saucepan and bring up to a boil. While that's cooking, layer the cucumbers, garlic, onion, dill and spices in two quart sized jars.
  2. When the liquid is boiling, remove it from the heat and pour over the cucumbers. Seal the jars and refrigerate. These pickles will keep for several months in the refrigerator.


Calories: 288kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 3522mg | Potassium: 1361mg | Fiber: 8g | Sugar: 38g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 194mg | Iron: 3mg

Side view of two half gallon mason jars of dill pickle rounds on a wood table.

5 from 6 votes

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  1. 5 stars
    I grew persian cukes for the first time this year and wanted to try pickling. This simple recipe worked like a charm on my first try.. The pieces of vidalia onion used for flavoring turned out to be as good as the cuke slices.
    Do you think it would work for Japanese eggplant?


  2. 5 stars
    Do you have to use glass jars? I'm just asking since I am not going to process them like you do when you're doing canning Can I use sturdy heavy duty plastic containers with screw on tops?

        1. If you plan on canning these to store at room temperature, yes. But if making refrigerated pickles it is not

  3. 5 stars
    lol 54 years old I have my first taste of pickled cucumbers and like very much non christian to make my own me your recipe