Summertime Pickles Recipe

I’ve stumbled upon a crispy, tangy creation that’s about to become your new obsession: homemade pickles that somehow bring the perfect balance of zing and crunch! Trust me, once you try these, you’ll be putting them on everything—or just eating them straight from the jar because they’re that addictive.

My Summertime Pickles take fresh-from-the-garden cucumbers and red onions, transforming them with a brine that’s somewhere between tangy and sweet, if not slightly so. While this might not be your grandmother’s pickle recipe, it has enough aromatic mustard and dill seed in it to make the pickles a crunchy and refreshing side for just about any meal.

And if you want to amp up the flavor (and possibly the heat), there’s an option to add spices, including the not-so-secret garlic.

Summertime Pickles Recipe Ingredients

• Cucumbers: Low in calories and hydrating.

  Source of vitamins K and C.

• Red Onions: Rich in antioxidants.

  Adds a mild sweetness and crunch.

• White Vinegar: Provides the classic pickling tang.

  Preserves flavor and texture.

• Granulated Sugar: Balances acidity.

  Adds subtle sweetness.

• Mustard Seeds: Infuses a warm, spicy aroma.

  Rich in antioxidants.

• Dill Seeds: Offers a fresh, herbaceous flavor.

  Complements cucumber nicely.

• Garlic: Enhances depth.

  Known for its health benefits and pungent taste.

Summertime Pickles Recipe Ingredient Quantities

• 4 cups of sliced cucumbers (about 4-5 medium cucumbers)
• 1 cup of sliced red onions
• 1 cup of white vinegar
• 1/2 cup of water
• 1/4 cup of granulated sugar
• 1 tablespoon of salt
• 1 teaspoon of mustard seeds
• 1 teaspoon of dill seeds
• 1/2 teaspoon of crushed red pepper flakes (optional)
• 3 cloves of garlic, peeled and smashed
• Fresh dill sprigs (optional, for added flavor)
• 1 teaspoon of black peppercorns

How to Make this Summertime Pickles Recipe

1. Start with a complete wash of the cucumbers and then cut them into very thin rounds. They should be about 1/4 inch thick. Slice the red onions very thinly as well.

2. In a spacious bowl, mix the cut cucumbers and red onions, ensuring they are thoroughly intermixed and the two ingredients are evenly dispersed.

3. In another saucepan, mix together the white vinegar, water, granulated sugar, salt, mustard seeds, dill seeds, and black peppercorns. If you want an extra kick, add the crushed red pepper flakes to the mixture.

4. Put the saucepan on a medium flame. Stir almost continuously until the sugar and salt are entirely dissolved. When the mixture reaches a gentle simmer, remove it from the heat.

5. Smash and peel the garlic. Stir it into the vinegar. Let the mixture cool slightly and infuse with the garlic flavor.

6. Pour the warm vinegar mixture over the cucumbers and onions in the bowl, taking care to wet all the vegetables, which should now be submerged.

7. If you want to, you can add fresh dill sprigs to really kick the flavor up a notch. Then, using a small amount of force (but not too hard), push the cucumbers and onions down into the liquid so they are fully submerged.

8. Allow the pickles to cool to room temperature, uncovered. This lets the flavors meld and the cucumbers absorb the pickling liquid.

9. After letting them cool, pour the pickles into jars or containers that are clean and airtight. When doing so, make sure to distribute the liquid, spices, and cloves of garlic evenly among the jars.

10. Close the containers tightly and place them in the refrigerator for no fewer than 24 hours. The pickles will be good for consumption fresh out of the brine at the 24-hour mark, but they will continue to develop awesome flavor for the next 2 weeks. After that, it’s summertime all the time with these pickles!

Summertime Pickles Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Large mixing bowl
4. Medium saucepan
5. Stirring spoon
6. Measuring cups and spoons
7. Airtight jars or containers

FAQ

• What kind of cucumbers are best for this pickle recipe?The ideal cucumbers for pickling are Persian or Kirby varieties because they are firm and retain their shape well throughout the pickling process.
• Can I use a different type of vinegar?Certainly, apple cider vinegar or rice vinegar can be utilized if a slightly different flavor profile is desired.
• How long do these pickles keep?If they are stored in an airtight container in the fridge, they can last for as long as 2 weeks.
• Is it necessary to use red onions?You could use yellow or white onions, but red onions add a nice contrast in color.
• Can I omit the sugar?Sugar counteracts the acidity, but if you want less sugar or some kind of substitute, you can definitely do that.
• Are the crushed red pepper flakes necessary?If you would rather have a milder pickle, you can skip these next steps. They are not strictly necessary.
• What can I serve these pickles with?They make for a wonderful partner to sandwiches, burgers, and salads or as a sharp and zesty snack on their own.

Summertime Pickles Recipe Substitutions and Variations

If you don’t have any cucumbers, you can use zucchini instead or very thin slices of carrot.
Replace red onions with shallots or yellow onions for a flavor that’s milder.
Use apple cider vinegar instead of white vinegar for a sweeter, fruitier taste.
Substitute honey or maple syrup for granulated sugar and be naturally sweet.
To avoid heat, leave out crushed red pepper flakes; for more spice, include fresh jalapeño slices.

Pro Tips

1. Pre-Salting for Extra Crunch: Before mixing the cucumbers with the onions, sprinkle them with a little salt and let them sit in a colander for about an hour. This will draw out excess moisture, resulting in crunchier pickles. Rinse and drain them well before proceeding with the recipe.