If you’ve ever wanted to learn how to make homemade pickles from scratch, this recipe will walk you through the process step-by-step. These spicy garlic dill pickles are packed with flavor thanks to fresh herbs, Thai chilis, and a tangy vinegar brine. Using a simple canning method, you’ll have jars of crisp, flavorful pickles that are perfect for snacking, adding to sandwiches, or serving on a charcuterie board.
Whether you’re a beginner or experienced in canning, this easy pickle recipe is foolproof and rewarding.
Ingredients
-
Fresh cucumbers (any variety — I love adding lemon cucumbers too)
-
3 Thai chilis per jar
-
2–3 garlic cloves per jar
-
Fresh sprigs of oregano, thyme, dill
-
1 teaspoon mustard seeds per jar
-
1 teaspoon fennel seeds per jar
-
Additional veggies if desired (carrots, cauliflower, green beans)
For the Brine
-
4 cups water
-
4 cups vinegar (white or apple cider vinegar)
-
¼ cup sugar (adjust to taste)
Instructions
1. Sanitize the jars
-
Fill a canning stock pot with water and place the metal stand on the bottom (this prevents jars from touching the direct heat).
-
Bring water to a boil and carefully place jars and lids inside.
-
Boil for 15–20 minutes to sanitize. Remove and let dry completely.
2. Pack the jars with flavor
-
Add spices and aromatics directly into each jar: Thai chilis, garlic cloves, oregano, thyme, mustard seeds, fennel seeds, and dill.
-
Add sliced cucumbers (or mixed vegetables) on top, packing tightly.
3. Make the brine
-
In a separate pot, combine water, vinegar, and sugar.
-
Bring to a boil, stirring until the sugar dissolves.
4. Pour the brine
-
Carefully pour the hot brine over the cucumbers and veggies in each jar, filling to the top.
-
Seal with sanitized lids, tightening securely.
5. Process the jars
-
Return sealed jars to the canning stock pot with water at a low boil.
-
Process for 30 minutes.
-
Remove and let sit on the counter until the lids “pop,” which means they’re properly sealed.
Tips for the Best Homemade Pickles
-
Use firm, fresh cucumbers to keep pickles crunchy.
-
Let the pickles sit for at least 1 week before opening for maximum flavor.
-
Try experimenting with spices: add coriander seeds, red pepper flakes, or fresh basil for unique twists.
-
These pickles are shelf-stable when properly canned and sealed, but once opened, keep refrigerated.
Why You’ll Love This Recipe
✨ Easy canning recipe – perfect for beginners.
✨ Customizable flavors – spicy, garlicky, herby, or mild.
✨ Great for meal prep – keeps well for months.
✨ Made with simple ingredients you probably already have in your pantry.
