Fresh Pickles – Recipe

Updated 21-Nov-2021

These last about a week, and are a quick alternative to a longer pickling procedure.


Garlic adds spice. For the children, cut back to 1 clove or remove garlic altogether.


  • 500 g small cucumbers
  • bunch of fresh dill
  • 250 g water
  • 120 g white vinegar
  • 1 tsp salt
  • 2 cloves of garlic (more for spicy)


  • Wide-mouth quart jar (Ball Mason Jar), or two pint jars.


  • Combine water, vinegar, and salt in saucepan
  • Heat and stir, remove from heat

  • Crush garlic and pluck dill, place in jar(s)

  • Cut and quarter cucumbers, place in jar(s)

  • After brine cools, pour into jars

  • Cap and shake a bit
  • Refrigerate
  • Can eat after a few hours

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