Homemade Pickles: 5 Recipes from Dill to Bread-and-Butter

The first time I made dill pickles, I used slicing cucumbers from the raised beds because that's what was ready. Every single jar came out soft and hollow in the middle. I assumed I'd done something wrong with the brine until I looked it up and realized the problem was the cucumber itself. Switching to a proper pickling variety the following season made an immediate, obvious difference.

Preserving cucumbers at home is among the most satisfying pantry projects in a homesteading kitchen. A jar of crisp, garlicky dills made from garden cucumbers beats anything on a grocery shelf, and once you understand the brine, the process is surprisingly simple. Whether you’re canning shelf-stable pickles or throwing together a batch of refrigerator quick pickles for tonight’s dinner, the five recipes below cover the full range. Start with the refrigerator version if you’re new; move to water bath canning when you want a pantry full of jars that last a year or more.

This article also pairs well with our guide on water bath canning for beginners if you want a deeper walkthrough of the canning process itself.

What Cucumbers Should You Use for Pickling?

Use pickling cucumbers, not slicing cucumbers, this single decision determines whether your pickles stay crisp or turn soft and hollow. Pickling varieties like Kirby, National Pickling, or Calypso have thinner skins, drier flesh, and smaller seed cavities than the long, waxy cucumbers sold for fresh eating. Slicing cucumbers have a higher water content and a thicker skin that resists brine penetration, producing a mealy, soft pickle even when you do everything else right.

For the best texture, harvest or buy cucumbers that are 3–5 inches long for spears and whole pickles, or 1–2 inches for gherkins. Cucumbers are best pickled within 24 hours of harvest; the blossom end contains enzymes that soften pickles over time. Always trim a thin slice off the blossom end (the end opposite the stem) before packing jars, this removes the enzyme concentration point and is among the most reliable texture tips in the National Center for Home Food Preservation guidelines.

Avoid waxed cucumbers from the grocery store entirely. Wax coating blocks brine penetration and produces uneven results.

Source: National Center for Home Food Preservation, Selecting, Preparing and Canning Vegetables: Cucumbers (nchfp.uga.edu)

How Do Pickle Brine Ratios Work?

The brine is a mixture of vinegar, water, and salt, and the vinegar-to-water ratio is what determines food safety for shelf-stable pickles. For safe water bath canning, tested pickle recipes use a minimum of 1:1 vinegar to water by volume, and often a higher vinegar proportion. The finished product must have a pH of 4.6 or below to prevent Clostridium botulinum growth. Use vinegar with at least 5% acidity, standard white distilled and cider vinegar both qualify. Do not use homemade vinegar or wine vinegar with unknown acidity.

Salt serves flavor and preservation: use pickling salt or canning salt, not table salt with iodine additives (iodine clouds brine and can darken pickles) or salt with anti-caking agents (which cause sediment). Kosher salt can substitute by weight, 1.5× the volume of pickling salt, but measure by weight to be accurate. Sugar in bread-and-butter and sweet brine recipes doesn’t affect pH meaningfully at typical amounts.

Standard ratios for the recipes in this article:

• Dill pickles: 1 cup vinegar, 1 cup water, 1 tbsp pickling salt per pint
• Bread-and-butter: 2 cups cider vinegar, 1 cup water, ¾ cup sugar, 1½ tsp pickling salt per batch
• Quick refrigerator: 1 cup vinegar, 1 cup water, 1 tbsp salt (no heat processing needed)

Use tested recipes, altering vinegar ratios can make pickles unsafe for shelf storage.

Source: USDA Complete Guide to Home Canning (2015 revision), Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables

Water Bath Canning Safety for Pickles

Water bath canning is safe for high-acid foods like pickles because the combination of vinegar and heat processing destroys harmful microorganisms and creates a vacuum seal. The process is straightforward: fill sterilized jars with hot brine and packed cucumbers, leave the correct headspace (½ inch for pickles), wipe jar rims, apply lids finger-tight, and process in boiling water for the time specified in the tested recipe. Processing time varies by jar size and altitude, see the altitude adjustment table below.

Altitude adjustments for water bath processing (pickles):

• 0–1,000 ft: follow recipe time as written
• 1,001–3,000 ft: add 5 minutes
• 3,001–6,000 ft: add 10 minutes
• Above 6,000 ft: add 15 minutes

After processing, remove jars and let them cool undisturbed for 12–24 hours. Check seals by pressing the center of each lid, it should not flex. Any unsealed jars must be refrigerated and used within a month. Processed pickles need 2–4 weeks of “cure time” before their flavor fully develops; resist opening jars early.

Do not use a pressure canner for pickles, the high heat destroys texture and is unnecessary given the vinegar’s acidity. Do not skip processing times listed in tested recipes; botulism risk in improperly processed canned goods is real even though it’s rare.

Source: National Center for Home Food Preservation, Altitude Adjustments for Boiling Water Bath Canner (nchfp.uga.edu)

New to water bath canning? Our beginner’s guide to water bath canning walks through equipment setup, the sealing process, and how to tell if a jar has sealed correctly.

Recipe 1: Classic Dill Pickles (Water Bath Canned)

Classic dill pickles are the gold standard of home preserving, salty, sour, garlicky, and unmistakably better than store-bought. This recipe uses fresh dill heads (not dried) and whole peppercorns for a clean, sharp flavor. Processing time is 10 minutes for pints and 15 minutes for quarts at altitudes below 1,000 feet (adjust for altitude using the table above). This recipe yields approximately 7 quart jars.

Ingredients

• 17–18 lbs pickling cucumbers (3–5 inches long)
• 2¼ cups pickling salt, divided
• 6 cups white wine or white distilled vinegar (5% acidity)
• 6 cups water
• 9 heads fresh dill (or 4½ tsp dill seed)
• 9 cloves garlic, peeled and halved
• 1½ tsp whole black peppercorns per jar

Instructions

1. Wash cucumbers thoroughly. Trim ⅛ inch off each blossom end. Leave ¼ inch of stem. Brine whole cucumbers overnight: dissolve 1½ cups salt in 1 gallon water; submerge cucumbers for 12 hours. Drain and rinse well before packing.
2. Prepare canner, jars, and lids following standard water bath canning procedure.
3. Combine vinegar, 6 cups water, and remaining ¾ cup salt in a large saucepan. Bring to a boil, stirring to dissolve salt.
4. Place 1–2 dill heads, 2–3 garlic halves, and 1½ tsp peppercorns in the bottom of each hot jar.
5. Pack cucumbers tightly into jars (whole, spears, or sliced) leaving ½-inch headspace.
6. Ladle hot brine over cucumbers, maintaining ½-inch headspace. Remove air bubbles with a thin spatula.
7. Wipe jar rims. Apply lids finger-tight. Process pints 10 minutes, quarts 15 minutes in boiling water bath.
8. Remove jars; cool 12–24 hours. Check seals. Allow 2–4 weeks cure time before opening.

Source: NCHFP: Dill Pickles, tested recipe (nchfp.uga.edu/how/can_06_pickles.html)

Recipe 2: Bread-and-Butter Pickles (Water Bath Canned)

Bread-and-butter pickles are sweet-tart and warmly spiced, the pickle of diner counters and summer sandwiches. The combination of cider vinegar, sugar, turmeric, and mustard seed produces a golden brine and a mild crunch that’s different from anything in the dill family. This recipe yields about 8 pints. Processing time is 10 minutes for pints at under 1,000 feet altitude.

Ingredients

• 6 lbs 4–5-inch pickling cucumbers, sliced ¼ inch thick
• 2 lbs onions, sliced thin (about 8 medium)
• ½ cup pickling salt
• 4 cups cider vinegar (5% acidity)
• 4½ cups sugar
• 2 tbsp mustard seed
• 1½ tsp celery seed
• 1 tsp ground turmeric
• ¼ tsp ground cloves

Instructions

1. Combine cucumber slices and onions in a large bowl. Sprinkle with pickling salt; mix well. Cover with 2 inches of ice and refrigerate 3–4 hours. Drain; do not rinse.
2. Combine vinegar, sugar, and spices in a large pot. Bring to a boil over medium-high heat, stirring to dissolve sugar.
3. Add drained cucumber and onion mixture. Return to a boil, then reduce heat and simmer 5 minutes, stirring occasionally.
4. Pack hot cucumber mixture into hot pint jars, leaving ½-inch headspace. Ladle hot brine over cucumbers, maintaining headspace. Remove air bubbles.
5. Wipe rims, apply lids, process 10 minutes in boiling water bath.
6. Cool 12–24 hours; check seals. Best after 2–3 weeks cure time.

Source: NCHFP: Bread-and-Butter Pickles, tested recipe (nchfp.uga.edu)

Recipe 3: Spicy Garlic Dill Pickles (Water Bath Canned)

Spicy garlic dills are the hotter, bolder cousin of classic dills, ideal for anyone who wants a pickle with real kick. Dried red pepper flakes and fresh jalapeño slices in each jar build heat gradually as the pickles cure. The garlic flavor deepens significantly over the 4-week cure window. This recipe uses the same brine ratio as classic dills, so it is safe for water bath canning. Yields approximately 7 quart jars. Processing time is 10 minutes for pints, 15 minutes for quarts.

Ingredients

• 17–18 lbs pickling cucumbers
• 2¼ cups pickling salt, divided
• 6 cups white distilled vinegar (5% acidity)
• 6 cups water
• 9 heads fresh dill
• 18 cloves garlic, peeled
• 3–4 jalapeños, sliced into rings (seeds in for more heat, seeds out for medium)
• 1 tsp red pepper flakes per jar
• 1½ tsp black peppercorns per jar

Instructions

1. Brine cucumbers overnight as in the classic dill recipe. Drain and rinse.
2. Bring vinegar, 6 cups water, and remaining salt to a boil.
3. Place 1–2 dill heads, 2 garlic cloves, 2–3 jalapeño rings, and pepper flakes in each hot jar.
4. Pack cucumbers tightly. Ladle hot brine over, maintaining ½-inch headspace. Remove air bubbles.
5. Wipe rims, apply lids, process pints 10 minutes, quarts 15 minutes.
6. Cool completely. Allow 4 weeks before opening, heat develops and mellows during curing.

Note on heat level: You can safely adjust the amount of jalapeño and pepper flakes in each jar without affecting brine pH or safety, since these are solid additions, not liquid changes. Do not alter the vinegar-to-water ratio.

Source: Based on NCHFP tested dill pickle brine ratios; pepper additions are safe solid additions per USDA canning guidance

Recipe 4: Sweet Gherkins (Water Bath Canned)

Sweet gherkins are a multi-day project, but the result, small, jewel-like cucumbers saturated with sweet, spiced brine, is worth every step. The process involves gradual brining over 4 days, allowing the cucumbers to firm up and absorb brine slowly rather than going limp from a sudden heat shock. Use cucumbers no longer than 1½ inches for the best gherkin texture. This recipe yields about 7 to 9 pints. Processing time is 5 minutes for pints.

Ingredients

• 7 lbs 1½-inch pickling cucumbers
• ½ cup pickling salt (Day 1)
• 3 cups sugar, plus additional ½ cup per day on Days 3–4 (total about 6¾ cups sugar)
• 3 cups white distilled vinegar (5% acidity)
• ¾ tsp turmeric
• ¾ tsp celery seed
• 2 tsp mixed pickling spice
• 8 1-inch cinnamon sticks
• ½ tsp fennel seed (optional)

Instructions

1. Day 1: Wash cucumbers, trim blossom ends. Place in a large container. Dissolve ½ cup salt in 4 cups boiling water; add 2 quarts cold water. Pour over cucumbers. Cover and let stand 6–8 hours.
2. Day 2: Drain brine. Make new brine: dissolve ¼ cup salt in 4 cups boiling water, add 2 quarts cold water. Pour over cucumbers for another 12 hours.
3. Day 3: Drain. Prick cucumbers thoroughly with a fork. Make syrup: combine vinegar, 3 cups sugar, turmeric, celery seed, and spices; bring to a boil. Pour over cucumbers. Cover and let stand 6–8 hours.
4. Day 3 evening: Drain syrup into a saucepan. Add ½ cup sugar; bring to a boil. Pour back over cucumbers.
5. Day 4 morning: Drain syrup. Add ½ cup sugar; bring to a boil. Pack cucumbers into hot pint jars. Pour hot syrup over cucumbers, leaving ½-inch headspace.
6. Process 5 minutes in boiling water bath. Cool; check seals. Best after 2 weeks.

Source: NCHFP: Sweet Gherkins, tested recipe (nchfp.uga.edu)

Recipe 5: Refrigerator Quick Pickles (No Canning Required)

Refrigerator quick pickles are ready in 24–48 hours with zero canning equipment, just a mason jar, a brine, and patience overnight. They keep in the refrigerator for up to 2 months and are endlessly customizable. Because these are not shelf-stable canned goods, you have more flexibility with the vinegar ratio and add-ins. This is the best starting point for anyone who has never made pickles before, and it’s also useful for cucumber abundance in the middle of the summer when you want pickles fast.

Ingredients (makes 1 quart)

• 1 lb pickling cucumbers (about 4–6 small), sliced into ¼-inch rounds or spears
• 1 cup white distilled vinegar (5% acidity)
• 1 cup water
• 1 tbsp pickling salt
• 1 tsp sugar (optional, for a slightly rounded flavor)
• 3–4 cloves garlic, smashed
• 1 tsp dill seed or 2 heads fresh dill
• ½ tsp black peppercorns
• Pinch of red pepper flakes (optional)

Instructions

1. Wash and slice cucumbers. Trim blossom end.
2. Combine vinegar, water, salt, and sugar (if using) in a small saucepan. Heat over medium heat, stirring until salt and sugar dissolve. Remove from heat. You can also skip heating and stir until dissolved in cold brine, the pickles will just take a bit longer to be fully flavored.
3. Place garlic, dill, peppercorns, and pepper flakes in a clean quart mason jar. Pack cucumber slices tightly.
4. Pour brine over cucumbers, covering completely. Let cool to room temperature.
5. Seal jar and refrigerate. Pickles are lightly flavored at 24 hours, fully flavored by 48–72 hours.
6. Use within 2 months. Do not store at room temperature.

Variations: Add sliced red onion, thin carrot rounds, a sprig of fresh thyme, or a bay leaf. For bread-and-butter flavor, increase sugar to 3 tbsp and add ½ tsp mustard seed and a pinch of turmeric.

Source: Adapted from tested refrigerator pickle guidelines; refrigerator pickles are not required to meet shelf-stable pH standards per USDA

Why Are My Pickles Soft? Troubleshooting Texture Problems

Soft, mushy pickles are the most common complaint in home pickling, and almost every cause is preventable. Texture problems develop from one of four sources: the wrong cucumber variety, blossom-end enzymes, over-processing, or a brine that’s too dilute. Identifying which one applies to your batch tells you exactly what to change next time.

Common causes of soft pickles and fixes:

• Slicing cucumbers used instead of pickling varieties. Use Kirby, National Pickling, or similar pickling cucumbers. No fix after the fact.
• Blossom end not trimmed. Always slice off a thin sliver from the blossom end (opposite the stem). The enzymes concentrated there cause softening even after processing.
• Old cucumbers. Cucumbers begin losing firmness within hours of harvest. Pickle within 24 hours. If buying at a market, look for firm, unwaxed cucumbers and ask when they were picked.
• Over-processing. Excessive boiling water bath time softens cell walls. Use the exact times in tested recipes. Do not re-process jars that didn’t seal, refrigerate them instead.
• Brine too dilute. Some people thin brine to reduce sourness. This is dangerous (lowers pH safety margin) and also causes softening. Follow tested ratios.
• Calcium chloride (Pickle Crisp). Adding ¼ tsp per quart jar of calcium chloride (sold as Pickle Crisp) is an optional but effective way to maintain crispness during canning. It is safe and approved for home canning use.
• Hard water minerals. Iron or manganese in well water can cause softening and darkening. Use filtered water or a soft water source for the brine.

Source: NCHFP: Causes of Soft or Slippery Pickles (nchfp.uga.edu/questions/FAQ_pickles.html)

If you’re interested in expanding your preservation skills beyond vinegar pickling, our guide on fermentation for beginners covers lacto-fermented pickles, krauts, and other probiotic-rich ferments that use salt brine instead of vinegar.

Frequently Asked Questions

Can I use apple cider vinegar instead of white vinegar for pickles?

Yes, as long as the cider vinegar is labeled 5% acidity. Cider vinegar adds a slightly fruity, mellow flavor and works well in bread-and-butter and sweet pickle recipes. It will darken light-colored pickles slightly (the brine turns amber). For classic dill pickles where you want a clean, sharp flavor, white distilled vinegar is preferred. Never substitute homemade vinegar or any vinegar without a labeled acidity percentage, you cannot safely estimate the pH.

How long do homemade canned pickles last?

Properly processed and sealed pickles are shelf-stable for 12–18 months, though USDA recommends using within 1 year for best flavor and quality. Store in a cool, dark place. After opening, refrigerate and use within 1–2 months. Discard any jar with a broken seal, unusual odor, cloudiness (in a vinegar pickle, not a ferment), or spurting liquid when opened.

Why is my pickle brine cloudy?

Slight cloudiness in a canned vinegar pickle can result from using table salt with anti-caking agents, hard water minerals, or starch from the cucumbers. It is usually harmless. However, if the cloudiness is accompanied by a foul odor, the jar spurts when opened, or the lid is bulging, discard the jar immediately, do not taste it. Cloudiness in lacto-fermented (salt-brine) pickles is completely normal and expected.

Do I have to pre-brine cucumbers before canning?

The overnight salt brine step in classic dill pickle recipes (covering cucumbers in salted water) is optional but recommended. It draws out excess water from the cucumber flesh, which improves final texture and helps the cucumbers absorb the vinegar brine more evenly. You can skip it for quick pickles or refrigerator pickles with no safety impact. For shelf-stable canned pickles, the pre-brine step is worth the extra time.

Is it safe to double the batch of a pickle recipe?

You can safely double or triple the brine ingredients (vinegar, water, salt, sugar, spices) to fill more jars. What you must not do is double the recipe and pack everything into larger jars than the tested recipe specifies, processing times are calibrated to specific jar sizes, and a larger jar will not heat through fully in the same amount of time. Pack into the same size jars the recipe calls for and process each batch correctly.