Here’s a detailed Extra Pickle Recipe — meaning homemade pickles with extra flavor and extra crunch. Whether you’re after extra garlicky, extra tangy, extra spicy, or just extra pickly, this recipe is for you.
🥒 Extra Pickle Recipe (Crispy, Tangy, Flavor-Loaded Dill Pickles)
🕒 Total Time: 20 mins prep + 24 hrs minimum to pickle
Prep: 20 mins | Chill: 1–3 days (better over time)
Yield: 2 large jars (about 10–12 pickles total)
🧾 Ingredients
🥒 For the Pickles:
- 6–8 small cucumbers (Kirby or pickling cucumbers), sliced or speared
- 6 cloves garlic, smashed (use more if you love it extra garlicky!)
- 4–6 sprigs fresh dill (or 1 tbsp dried dill seed)
- 1 tsp black peppercorns
- ½ tsp yellow mustard seeds
- ½ tsp coriander seeds (optional)
- 1–2 dried red chili peppers or ½ tsp chili flakes (optional)
- ¼ tsp celery seed (optional)
- ½ tsp alum or grape leaves (for extra crunch – optional but effective!)
🍋 For the Brine:
- 2 cups water
- 1 cup white vinegar (5% acidity)
- 1 tbsp kosher salt (or pickling salt)
- 1 tbsp sugar (balances acidity slightly – optional)
👩🍳 Instructions
1. Prep the Cucumbers
- Wash cucumbers and trim off the blossom end (it contains enzymes that can soften pickles).
- Cut into spears, chips, or leave whole (for very small cucumbers).
2. Pack the Jars
- In clean quart-size mason jars, layer:
- Garlic cloves
- Dill
- Peppercorns, mustard seeds, chili flakes, etc.
- Cucumber pieces (pack tightly but don’t crush)
- Add a pinch of alum or a grape leaf at the bottom (optional, for crunch).
3. Make the Brine
- Combine water, vinegar, salt, and sugar in a saucepan.
- Bring to a simmer, stir to dissolve salt/sugar, then let cool slightly.
4. Pour Brine
- Pour the warm (not boiling hot) brine over the packed cucumbers until covered.
- Tap the jars gently to release air bubbles.
- Seal with lids.
5. Refrigerate
- Let sit in the fridge for at least 24 hours, but 3–5 days gives best flavor.
- These are refrigerator pickles, so keep them cold and enjoy within 4–6 weeks.
🧂 Flavor Variations (Pick Your “Extra”)
| Type | Add More Of… |
|---|---|
| Extra Garlicky | Use 8–10 garlic cloves per jar |
| Extra Spicy | Add 2–3 dried chilies or 1 tsp chili flakes per jar |
| Extra Tangy | Use 1.5 cups vinegar to 1.5 cups water |
| Extra Dill | Use more fresh dill or 2 tsp dill seeds |
| Extra Crunchy | Add ¼ tsp alum or 1 grape leaf per jar |
❓ FAQs
🥒 What cucumbers are best for pickles?
- Kirby cucumbers or other small, firm varieties are best.
- Avoid standard waxed cucumbers (too soft and won’t absorb brine properly).
🌡️ Do I have to boil the jars?
No — this is a refrigerator pickle recipe. You don’t need to can or boil. Just clean jars and store cold.
🧊 How long do these last?
- Up to 6 weeks in the refrigerator.
- They get more flavorful after a few days, and stay crunchy for several weeks.
🧄 My pickles turned cloudy – are they safe?
- Cloudy brine can happen from garlic or minerals in water.
- If there’s no foul odor or slime, they’re still safe to eat.
❄️ Can I freeze pickles?
No. Freezing will ruin their texture. Always store in the fridge.
💡 Can I reuse the brine?
- Technically yes, once. But it may lose potency.
- Best used for quick pickling more vegetables (e.g., onions, carrots, radish).
🥕 Can I pickle other things with this brine?
Yes! Try:
- Carrots
- Red onions
- Jalapeños
- Cauliflower
- Green beans
Would you like a spicy pickle version, a sweet bread-and-butter variation, or a TikTok-style step-by-step recipe script?