Easy Homemade Pickles: Making the Perfect Pickle
Pickling cucumbers is an age-old tradition and a satisfying kitchen project—especially when great pickles are hard to find. In Portugal, where dill is surprisingly rare, our cravings for the herby crunch of a classic dill pickle grew stronger by the day. So when we spotted fresh dill at the Cascais mercado—a true gem in a sea of parsley and coriander—we knew it was our moment. With a bag of firm cucumbers and a bundle of fragrant dill, we set out to make a batch of homemade pickles that far exceeds any store bought options!
Choosing the Best Cucumbers for Homemade Pickles
Not all cucumbers are ideal for pickling. For best results, look for small, firm varieties like Kirby cucumbers, Persian cucumbers, or Lebanese cucumbers. These types have thin skins, small seeds, and maintain their crunch after brining. Avoid thick-skinned or wax-coated cucumbers commonly found in grocery stores—they tend to go soft and lose their snap during the pickling process. If possible, buy cucumbers from a local market that haven’t been refrigerated for maximum freshness.
Key Ingredients for Great Homemade Pickles
Dill is the soul of a classic pickle, and in Portugal, it’s practically a unicorn. When we finally tracked some down, we paired it with other staple ingredients: fresh garlic cloves, mustard seeds, bay leaves, and fresh piri piri peppers. For the brine, use a simple 1:1 ratio of water to vinegar (fruit vinegar or apple cider vinegar both work well), plus a 3/4 to 1 tablespoon of kosher salt per cup of liquid. For quick pickles, refrigerate immediately, but for fermented pickles, leave jars out for 2–3 days before chilling.
Learn more about Making the Perfect Pickle:
What to Eat with Homemade Pickles
Pickles are a pantry powerhouse. Their sharp, tangy flavor brightens up meat and cheese boards, cuts through fatty meats like pastrami or roast pork, and pairs beautifully with grilled burgers. Add chopped pickles to tuna salad, egg salad, or deviled eggs for an instant flavor upgrade. A few slices tucked into burgers or fried chicken sandwiches make all the difference. You can even use them as garnishes for cocktails like Bloody Marys or dirty martinis.
The Joy of Pickling, Wherever You Are
Finding fresh dill in Portugal was the unexpected spark behind this pickling project. With just a few ingredients and some patience, we created jars of flavorful, crunchy pickles that transport us to America with every bite. Whether you’re in Lisbon, the UK, or Minnesota, making your own dill pickles is easy, rewarding, and endlessly customizable. Plus, it’s a great way to preserve produce and share something homemade with friends.
Easy Homemade Pickles: Making the Perfect Pickle
Ingredients
- 3 4-inch long cucumbers , sliced into 1/4-1/6 inch rounds
- 2 cloves of garlic
- 2 piri piri peppers, replace with pepper flakes or other spicy pepper
- 200 mL water, .85 cups
- 200 mL fruit vinegar, .85 cups, or white wine vinegar
- 2 tsp white sugar
- 4 tsp sea salt, 4-6 tsp of kosher salt
- 1 bay leaf
- 2 sprigs of dill
- 1 tsp mustard seeds
Equipment
- 1 16 oz jar
- 1 medium pot
- 1 bowl and whisk
- 1 pair of tongs
Instructions
Sterilize Jars
- Bring a pot of water to a boil on the stove top making sure there is enough water to submerge the jar.
- Once the water is boiling gently submerge the jar and lid with a tongs or other tool.
- Boil for 10 minutes. Prepare the pickle ingredients below while the sanitizing the jars.
- Remove the jar from the water and let cool for a minute or two.
Pickles
Wash, cut and prepare the ingredients for pickling.
In a bowl place the water, vinegar, salt and sugar. Whisk vigorously to dissolve the salt and sugar.
In the jar start layering in the flavoring ingredients such as garlic, peppers, and dill. Add the cucumber pieces the jars, packing everything in tightly. Fill gaps on the side with the remaining garlic, peppers, dill, mustard seed, bay leaf.- Pour the vinegar solution into the jar filling to the rim. Seal the the jar with the lid.
- Place the jar in the refrigerator for quick pickles. Leave the pickles for 2 day and then enjoy!
