Get ready to spice up your canning game with these 20 mouth-watering pickle recipes! Whether you’re a seasoned pro or just starting out, we’ve got you covered with a variety of flavors and textures that are sure to please even the pickiest of eaters. From classic dill pickles to spicy garlic pickles and sweet and sour pickles, we’ll take you on a journey through the world of pickling.
In this article, we’ll be sharing recipes that use a range of ingredients, from traditional cucumber slices to more unexpected vegetables like green beans, carrots, and even okra. So why wait? Dive in and discover new flavors and inspiration for your next canning adventure!
Classic Dill Pickles
Classic Dill Pickles Recipe
Summary: Make tangy and crunchy pickles with this simple recipe that yields a delicious classic flavor.
Ingredients:
– 4 cups of thinly sliced cucumbers (about 2 pounds)
– 1/4 cup of kosher salt
– 1/4 cup of granulated sugar
– 1/2 cup of white vinegar
– 1/4 cup of water
– 2 tbsp of fresh dill weed
– 1 tsp of whole black peppercorns
Instructions:
1. In a large bowl, combine the sliced cucumbers and kosher salt. Let it sit for at least 30 minutes or overnight to allow the cucumbers to release their excess moisture.
2. Drain the cucumber mixture and rinse with fresh water to remove excess salt.
3. In a medium saucepan, combine the sugar, vinegar, water, dill weed, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Reduce the heat to low and let the pickling liquid simmer for 10 minutes.
5. Pack the cucumber slices into clean, sterilized jars, leaving about 1/2 inch of space at the top. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars tightly and store them in the refrigerator. Let it sit for at least 24 hours before serving.
Cooking Time: 10 minutes (for the pickling liquid) + 24 hours (for the pickles to set)
Note: The longer the pickles sit, the tangier they will become. You can also adjust the amount of dill weed and black peppercorns to your taste.
Spicy Garlic Pickles
Add a tangy kick to your meals with these Spicy Garlic Pickles! A perfect combination of sweet and sour, these pickles are sure to tantalize your taste buds.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes
– 1/4 cup sliced fresh garlic
Instructions:
1. In a large bowl, combine cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumbers and rinse them with cold water.
3. In a medium saucepan, combine vinegar, water, sugar, garlic powder, and red pepper flakes. Bring to a boil over medium-high heat.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers.
5. Add sliced fresh garlic on top of the cucumbers.
6. Seal the jars and let them cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Bread and Butter Pickles
Classic bread and butter pickles are a staple in many kitchens. This simple recipe yields a deliciously sweet and tangy condiment perfect for topping sandwiches, burgers, or using as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon pickling salt
– 1/2 teaspoon whole black peppercorns
Instructions:
1. In a large bowl, combine cucumber slices and pickling salt. Let it sit for 30 minutes to allow the cucumbers to release their excess moisture.
2. Drain the cucumbers and rinse them with cold water to remove any remaining salt.
3. In a medium saucepan, combine sugar, vinegar, water, and black peppercorns. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to medium-low and simmer for 10-15 minutes or until the pickling liquid has thickened slightly.
5. Pack the cucumber slices into a clean glass jar, leaving about 1 inch of headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jar tightly and let it cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10-15 minutes
Sweet and Sour Pickles
A sweet and tangy twist on classic pickling, these pickles are perfect for snacking or adding a burst of flavor to sandwiches and salads.
Ingredients:
– 4 cups thinly sliced dill pickling cucumbers
– 1 cup granulated sugar
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon pickling spice (optional)
– Salt, to taste
Instructions:
1. In a large saucepan, combine sugar, vinegar, water, and pickling spice (if using). Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes, or until the syrup has thickened slightly.
3. Pack sliced cucumbers into a clean glass jar or container. Pour the sweet and sour syrup over the cucumbers, leaving about 1/4 inch headspace.
4. Seal the jar and let it cool to room temperature. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Pickled Jalapeños
Add a tangy kick to your favorite dishes with these easy-to-make pickled jalapeños. Perfect for topping tacos, grilled meats, or using as a snack.
Ingredients:
– 1 cup jalapeño peppers, sliced
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp pickling spice (optional)
Instructions:
1. In a large bowl, combine sliced jalapeños and enough cold water to cover them.
2. Let the jalapeños soak for at least 30 minutes to remove excess heat.
3. Drain the jalapeños and pack them into a clean glass jar or container with a tight-fitting lid.
4. In a medium saucepan, combine vinegar, water, sugar, salt, and pickling spice (if using). Bring to a boil over medium-high heat.
5. Pour the hot liquid over the jalapeños, making sure they are completely covered.
6. Seal the jar or container and let it sit at room temperature for 24 hours before refrigerating.
Cooking Time: 24 hours
Pickled Red Onions
Elevate your dishes with a burst of flavor from these tangy pickled red onions. Perfect for topping tacos, sandwiches, or salads, they add a depth of sweetness and spice to any meal.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) apple cider vinegar
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. In a large bowl, combine sliced onions and salt. Let it sit for 30 minutes to allow the onions to release their moisture.
2. Drain excess liquid from the onions and add sugar, vinegar, and black pepper. Stir until sugar is dissolved.
3. Pack the onion mixture into a clean glass jar or container with a tight-fitting lid. Leave about 1 inch (2.5 cm) of space at the top.
4. Store in the refrigerator for at least 24 hours to allow the flavors to meld together.
Cooking Time: 24 hours+
Pickled Green Beans
Add a tangy twist to your meals with this simple recipe for pickled green beans.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine green beans and salt. Let it sit for 30 minutes to allow the beans to release their excess moisture.
2. Drain and rinse the beans under cold running water.
3. In a medium saucepan, combine vinegar, water, sugar, and black pepper. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer for 10 minutes.
5. Pack the green beans into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the beans, leaving about 1/2 inch of headspace.
6. Seal the jar and let it cool to room temperature.
Cooking Time: 30 minutes (plus refrigeration time)
Pickled Carrots
Add a tangy twist to your salads or snack on these crunchy pickled carrots as a healthy snack. This simple recipe requires just a few ingredients and some patience for the flavors to meld together.
Ingredients:
– 4 large carrots, peeled and sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) sugar
– 1/4 cup (60ml) water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon mustard seeds (optional)
Instructions:
1. In a large bowl, combine sliced carrots and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Drain the carrots and rinse with cold water.
3. In a saucepan, combine vinegar, sugar, water, black pepper, and mustard seeds (if using). Bring to a boil over medium heat, stirring occasionally.
4. Reduce heat to low and simmer for 10 minutes or until the pickling liquid has thickened slightly.
5. Pack the carrot slices into a clean glass jar, leaving about 1 inch of space at the top. Pour the hot pickling liquid over the carrots.
6. Let it cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering time) + 24 hours (pickling time)
Pickled Beets
Add a burst of flavor to your meals with these sweet and tangy pickled beets.
Ingredients:
– 4 cups cooked beets, peeled and sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) ground black pepper
Instructions:
1. In a large saucepan, combine vinegar, water, sugar, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to medium-low and simmer for 10 minutes.
4. Pack the sliced beets into clean glass jars, leaving 1/2 inch of headspace.
5. Pour the hot pickling liquid over the beets, making sure they are completely covered.
6. Seal the jars tightly and let them cool to room temperature.
7. Store the pickled beets in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Pickled Okra
This recipe yields a tangy and flavorful condiment that complements a variety of dishes, from Southern-style comfort food to adventurous global cuisine.
Ingredients:
– 1 pound fresh okra pods, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tablespoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine sliced okra and pickling liquid (see below).
2. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Transfer the mixture to an airtight container and refrigerate for at least 24 hours or up to 7 days.
Pickling Liquid:
1. Combine vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using) in a bowl.
2. Stir until the sugar and salt dissolve.
3. Pour the pickling liquid over the okra slices.
Cooking Time: None needed! This recipe is a quick-pickling process that allows the flavors to develop at room temperature or in the refrigerator.
Pickled Cauliflower
A sweet and tangy twist on traditional pickling, this recipe adds a pop of color and flavor to any meal or snack. With just a few simple ingredients, you can create a delicious and crunchy snack that’s perfect for topping salads, sandwiches, or enjoying as a side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced (optional)
Instructions:
1. In a large bowl, combine cauliflower florets and salt. Massage the salt into the cauliflower for about 5 minutes to help break down the cell walls.
2. Rinse the cauliflower under cold running water to remove excess salt.
3. In a medium saucepan, combine vinegar, water, sugar, black pepper, and garlic (if using). Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the cauliflower into a clean glass jar or container. Pour the pickling liquid over the cauliflower, making sure it’s completely covered.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (plus refrigeration time)
Pickled Brussels Sprouts
Add a tangy twist to your meals with these quick-pickled Brussels sprouts! This recipe is perfect for topping salads, sandwiches, or using as a side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 2 tablespoons honey
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine Brussels sprouts, apple cider vinegar, water, honey, salt, and black pepper.
2. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. After 30 minutes, refrigerate the pickled Brussels sprouts for at least 4 hours or overnight before serving.
Cooking Time: None needed! Just let the flavors work their magic.
Pickled Radishes
Add a tangy twist to your meals with these crunchy and flavorful pickled radishes. Perfect as a snack, side dish, or topping for tacos, burgers, or sandwiches.
Ingredients:
– 1 cup thinly sliced red or white radishes
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Pack the radish slices into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the radishes, leaving about 1/2 inch of headspace.
5. Seal the jar and let it cool to room temperature.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes (including cooling time)
Pickled Cucumber Slices
Add a tangy twist to your salads or sandwiches with these easy-to-make pickled cucumber slices.
Ingredients:
– 4-6 thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and pepper.
2. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
3. Reduce heat to low and simmer for 5 minutes.
4. Pack cucumber slices into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Let cool to room temperature before refrigerating.
Cooking Time:
– Prep time: 10 minutes
– Cooking time: 15 minutes (including simmering)
– Total time: 25 minutes
Pickled Peppers
Add a tangy twist to your meals with this simple and flavorful pickled peppers recipe!
Ingredients:
– 4 large bell peppers, any color
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Slice the peppers into 1-inch thick rings and remove seeds.
2. In a large bowl, combine vinegar, water, sugar, salt, and black pepper.
3. Add the sliced peppers to the bowl and stir to coat.
4. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 24 hours or up to 48 hours.
5. After pickling, rinse the peppers under cold running water to remove excess vinegar.
Cooking Time:
– Refrigeration time: 1-2 days
Pickled Garlic Cloves
Add a burst of flavor to your meals with this simple recipe for pickled garlic cloves. Perfect as a condiment or addition to various dishes, these tangy treats are easy to make and can be stored in the fridge for up to 6 months.
Ingredients:
• 12-16 garlic cloves
• 1 cup (250 ml) white vinegar
• 1/2 cup (125 ml) water
• 1 tablespoon granulated sugar
• 1 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. Place garlic cloves on a baking sheet and roast for 30-40 minutes, or until fragrant and slightly caramelized.
3. In a saucepan, combine vinegar, water, sugar, and salt. Bring mixture to a boil over medium heat.
4. Reduce heat to low and simmer for 10-15 minutes, or until the liquid has reduced slightly.
5. Pack roasted garlic cloves into a clean glass jar, leaving about 1 inch (2.5 cm) of space at the top. Pour pickling liquid over the garlic, making sure they’re completely covered.
6. Store in the refrigerator and let it sit for at least 24 hours before serving.
Cooking Time: 30-40 minutes (roasting), 10-15 minutes (pickling)
Pickled Asparagus
A tangy and flavorful twist on traditional asparagus, this pickled recipe adds a burst of citrusy delight to your meals.
Ingredients:
– 1 pound fresh asparagus spears
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/4 cup salt
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon pickling spice (optional)
Instructions:
1. Rinse the asparagus spears under cold running water, then trim the ends.
2. In a large pot, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt dissolve.
3. Reduce heat to medium-low and add the lemon juice and pickling spice (if using). Simmer for 10 minutes.
4. Pack the asparagus spears into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the asparagus, making sure they are completely covered.
5. Seal the jar or container and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes
Pickled Zucchini
Add a tangy twist to your summer meals with this easy-to-make pickled zucchini recipe. Perfect as a side dish, topping for sandwiches, or addition to salads.
Ingredients:
– 2 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon whole black peppercorns
Instructions:
1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine the vinegar, water, sugar, salt, and pepper. Stir until the sugar is dissolved.
3. Pack the zucchini slices into a clean glass jar or container with a tight-fitting lid.
4. Pour the pickling liquid over the zucchinis, making sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: None required! This recipe is a quick-refrigeration process.
Pickled Cherry Tomatoes
A sweet and tangy twist on traditional pickling, this recipe is perfect for adding a burst of flavor to sandwiches, salads, or as a snack on its own.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. In a large saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the cherry tomato halves into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the tomatoes, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes + chilling time
Yield: 1 pint (475ml) pickled cherry tomatoes
Pickled Mixed Vegetables
Add a burst of flavor and crunch to your meals with this easy-to-make pickled mixed vegetables recipe! Perfect for snacking, using as a topping, or adding to salads.
Ingredients:
– 1 cup mixed vegetables (such as carrots, bell peppers, cauliflower, and onions)
– 1 cup vinegar (apple cider or white wine work well)
– 1/2 cup water
– 1 tablespoon pickling spice blend (or to taste)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cut the mixed vegetables into bite-sized pieces.
2. In a large bowl, combine the vinegar, water, pickling spice blend, salt, and black pepper. Stir until the sugar is dissolved.
3. Add the vegetable pieces to the bowl and let them soak for at least 30 minutes, or refrigerate for up to 24 hours.
4. Strain the vegetables from the brine and rinse with cold water.
5. Serve the pickled mixed vegetables chilled or at room temperature.
Cooking Time: 30 minutes (plus soaking time)
Summary
Get ready to spice up your canning game with these 20 mouth-watering pickle recipes! From classic dill pickles to spicy garlic pickles and everything in between, there’s something for every taste bud. Whether you’re a seasoned pro or just starting out, this collection of recipes is sure to inspire your next canning project. Try making sweet and sour pickles with a twist of spice, or pickling up some crunchy radishes or carrots. With these simple and delicious recipes, the possibilities are endless!