03/15/2026
9 Easy Pickle Recipes 🥒🔥
Dill Pickles
Ingredients
4–6 small cucumbers, cut into spears
1 cup water
1 cup white vinegar
3 garlic cloves, smashed
1 tbsp salt
1 tsp black peppercorns
Fresh dill sprigs
1 bay leaf (optional)
Directions
1. Bring water, vinegar, and salt to a simmer until dissolved.
2. Pack cucumbers, garlic, dill, and spices into a jar.
3. Pour hot brine over to fully cover.
4. Cool, seal, and refrigerate at least 24 hours (best after 3 days).
Spicy Jalapeños
Ingredients
8–10 jalapeños, sliced
1 cup vinegar
1 cup water
2 garlic cloves
1 tbsp sugar
1 tsp salt
1 tsp oregano
1 tsp red chili flakes
Directions
1. Heat vinegar, water, sugar, and salt until dissolved.
2. Pack jalapeños and garlic into a jar.
3. Pour hot liquid over peppers.
4. Cool and refrigerate 24 hours before serving.
Bread & Butter Pickles
Ingredients
4 cups cucumber slices
1 small onion, sliced
1 cup vinegar
1 cup sugar
1 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp celery seed
1 tsp salt
Directions
1. Heat vinegar, sugar, salt, and spices until sugar dissolves.
2. Pack cucumbers and onions into a jar.
3. Pour hot brine over to cover.
4. Refrigerate at least 24 hours.
Cauliflower Pickles
Ingredients
3 cups cauliflower florets
1 cup vinegar
1 cup water
2 garlic cloves
1 tsp mustard seeds
1/2 tsp chili flakes
1/2 tsp turmeric
1 tsp salt
Directions
1. Heat vinegar, water, and salt.
2. Place cauliflower and spices in jar.
3. Pour hot brine over.
4. Chill 1–2 days before eating.
Carrot Pickles
Ingredients
3 cups carrot sticks
1 cup vinegar
1 cup water
2 garlic cloves
1 tsp dill seeds
1 tsp peppercorns
1 tsp salt
Directions
1. Heat vinegar, water, and salt until dissolved.
2. Pack carrots and spices into jar.
3. Pour hot liquid over.
4. Refrigerate overnight.
Spicy Mango Pickle
Ingredients
2 cups ripe mango cubes
1 tsp salt
1 tsp red chili powder
1 tsp fenugreek seeds
1 tsp mustard seeds
2 tbsp mustard oil
1 tbsp minced garlic & ginger
Directions
1. Toss mango with salt and spices.
2. Heat oil until hot, cool slightly, then pour over mixture.
3. Mix well and store in a clean jar.
4. Refrigerate and use within 1–2 weeks.
Pickled Red Onions
Ingredients
2 red onions, thinly sliced
1 cup vinegar
1 tbsp sugar
1 tsp salt
1/2 tsp black peppercorns
Directions
1. Heat vinegar, sugar, and salt until dissolved.
2. Pack onions into jar.
3. Pour hot liquid over.
4. Ready in 1 hour (better overnight).
Mixed Veggie Pickles
Ingredients
3 cups mixed vegetables (carrots, cauliflower, beans, peppers)
1 cup vinegar
1 cup water
2 garlic cloves
1 tsp salt
1 tsp pickling spices
Directions
1. Heat vinegar, water, and salt.
2. Pack vegetables and spices into jar.
3. Pour brine over.
4. Refrigerate 24–48 hours.
Lemon Pickle
Ingredients
4 lemons, chopped
1 tsp salt
1 tsp chili powder
1 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp fenugreek
2 tbsp oil
Directions
1. Mix lemon pieces with salt and spices.
2. Heat oil and pour over mixture.
3. Stir well and store in jar.
4. Refrigerate; flavor improves after several days.
Storage Information
Store all refrigerator pickles in airtight jars in the fridge for up to 2–4 weeks depending on ingredients. Always use clean utensils to keep them fresh.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (+ chilling time)
Servings: About 4 jars
Not sure where I found these. They aren't my recipes, but sound amazing!
