homemade pickles

You can use other vegetables with this pickling recipe such as red onion, thinly sliced beets, or thinly sliced carrots. Pickled vegetables make a great snack to satisfy those salty-and-crunchy cravings.


Pickling Liquid:

1 quart White distilled vinegar
4 quarts Water
¼ cup Honey, local
¼ cup Kosher salt
10 each Black Peppercorns, whole


¼ cup Dill, fresh, coarsely chopped
4 each Cucumbers, large, rinsed, thin sliced

4 each Ball Jars, quart sized (mason jars)


  1. In a large pot, bring all ingredients to a boil.
  2. Once boiled, turn off the heat and allow the pickling liquid to come to room temperature.
  3. Place one sliced cucumber and 1 T. of dill in each Ball Jar.
  4. Pour the room temperature pickling liquid evenly among each Ball Jar (over the cucumbers).
  5. Seal cucumbers with lid of jar and rest/cool in the refrigerator for at least 24 hours prior to eating. 
  6. Once open, the pickles will last 2-3 weeks in the refrigerator.  If left unsealed, the pickles will stay fresh for 2-3 months.  Each jar should yield 10-12 servings.

pickling vegetablesServings:  10
Serving Size:  5-6 pickles
Nutrition Information:  gluten-free, dairy free, nut free
Calories:  10
Carbohydrates: 2 gm
Protein:  0 gm
Fat:  0 gm
Fiber:  0 gm
Sodium:  480 mg

Culinary Center

Embrace Healthy Eating!
