Crisp, refreshing and a bit spicy – that’s the way we like our pickles around here. Every time Jim and I end up with a pickle or two in front of us, we fight over them. It’s actually kinda sad, it’s like we haven’t eaten in days! 🙂 If it’s a fresh, crispy pickle, it’s even worse! You should see us when we are out to eat, it’s rather embarrassing.
I’ve been making a lot of turkey B.L.T’s at home lately and so I decided to make some fresh pickles to have on hand too. Who doesn’t like a pickle with a sandwich, am I right? I couldn’t make up my mind so I doubled the recipe and made one Mason jar of spears and another of sliced rounds.
Now, we do love our food spicy around here, so I often add red pepper flakes to our dishes. You could easily leave out the red pepper and have a milder batch.
These literally take about 7 minutes to make. Waiting for them to soak up the brine in the fridge is a little harder, though. I let mine sit a full 24 hours before digging in. I have found mine to last up to 2 weeks in the fridge. Yummy!
If you make these, I want to see! Tag your pic with #basilandoregano on Instagram. Also, don’t forget to leave a comment and rating below. Thanks!
Looking for recipes featuring cucumbers? You might like Guilt-Free Creamy Cucumber Salad or Healthy Chicken Salad Cucumber Bites. Other recipes using cucumbers include Vietnamese Summer Rolls and Feel Good Chicken Superfood Salad.
- 1 English cucumber
- ¼ teaspoon red pepper (optional)
- ¼ teaspoon peppercorns
- 1 clove garlic, peeled
- ⅔ cup water
- 1 tablespoon fresh dill, chopped
- 5 tablespoons vinegar
- 1 teaspoon sugar or sweetener
- ½ teaspoon kosher or pickling salt
- Slice cucumber into rounds or spears.
- Place the rest of the ingredients into a jar and give it a good shake to mix.
- Add cucumber to the jar, close lid tightly and place in the refrigerator for at least 24 hours. Enjoy!