09/03/2026
Which is your favorite?
1. Dill Pickles
Ingredients
• 4 cups cucumbers
• 2 cups vinegar
• 1 cup water
• 2 tbsp salt
• 4 garlic cloves
Procedure
1. Wash and slice cucumbers if desired.
2. In a saucepan, heat vinegar, water, and salt until dissolved.
3. Place cucumbers and garlic in a sterilized jar.
4. Pour hot brine over cucumbers.
5. Seal the jar and refrigerate for at least 24 hours before eating.
2. Spicy Jalapeño Pickles
Ingredients
• 2 cups jalapeños (sliced)
• 1 cup vinegar
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp red pepper flakes
Procedure
1. Slice jalapeños and place in a jar.
2. Heat vinegar, sugar, salt, and pepper flakes in a pan.
3. Pour hot mixture over jalapeños.
4. Let cool and refrigerate for 24 hours before serving.
3. Bread & Butter Pickles
Ingredients
• 4 cups cucumbers
• 1 onion (sliced)
• 1½ cups vinegar
• 1 cup sugar
• 1 tbsp red pepper flakes
Procedure
1. Slice cucumbers and onion.
2. Heat vinegar, sugar, and pepper flakes until sugar dissolves.
3. Place vegetables in jars.
4. Pour hot brine over them.
5. Cool and refrigerate before serving.
4. Pickled Red Onions
Ingredients
• 2 large red onions
• 1 cup vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt
Procedure
1. Thinly slice onions.
2. Heat vinegar, water, sugar, and salt until dissolved.
3. Put onions into a jar.
4. Pour hot brine over onions.
5. Cool and refrigerate for 1 day.
5. Garlic Dill Pickles
Ingredients
• 4 cups cucumbers
• 1 cup vinegar
• 8 garlic cloves
• 2 tbsp salt
• 1 tsp dill w**d
Procedure
1. Place cucumbers and garlic in jars.
2. Heat vinegar and salt in a saucepan.
3. Add dill w**d.
4. Pour brine over cucumbers.
5. Refrigerate for 24–48 hours before eating.
6. Spicy Kimchi
Ingredients
• 1 head napa cabbage
• 2 tbsp gochugaru (Korean chili powder)
• 3 tbsp fish sauce
• 1 tbsp ginger (grated)
• 4 garlic cloves
Procedure
1. Chop cabbage and sprinkle with salt, let sit 1 hour.
2. Rinse and drain cabbage.
3. Mix chili powder, fish sauce, ginger, and garlic.
4. Toss cabbage with the mixture.
5. Store in a jar and ferment 1–2 days at room temperature.
7. Sweet Pickle Relish
Ingredients
• 3 cups cucumbers (chopped)
• 1/2 cup onion
• 1 cup vinegar
• 3/4 cup sugar
• 1 tbsp celery seeds
Procedure
1. Finely chop cucumbers and onion.
2. Heat vinegar and sugar until dissolved.
3. Add celery seeds.
4. Mix vegetables with the brine.
5. Cool and refrigerate.
8. Indian Mango Pickle
Ingredients
• 3 cups green mangoes
• 1/4 cup mustard oil
• 2 tbsp chili powder
• 1 tbsp salt
• 1 tbsp mustard seeds
Procedure
1. Cut mangoes into small cubes.
2. Heat mustard oil until warm.
3. Mix mango with chili powder, salt, and mustard seeds.
4. Pour mustard oil over mixture.
5. Store in a jar and let sit 3–5 days.
9. Pickled Green Beans
Ingredients
• 4 cups green beans
• 1½ cups vinegar
• 1 cup water
• 3 garlic cloves
• 1 tsp red pepper flakes
Procedure
1. Trim green beans and place in jars.
2. Heat vinegar and water.
3. Add garlic and pepper flakes.
4. Pour hot brine over beans.
5. Refrigerate for 24 hours.
10. Horseradish Pickles
Ingredients
• 4 cups cucumbers
• 2 tbsp horseradish
• 1 cup vinegar
• 1 cup water
• 2 tbsp salt
Procedure
1. Slice cucumbers and place in jars.
2. Heat vinegar, water, and salt.
3. Add horseradish.
4. Pour brine over cucumbers.
5. Refrigerate overnight before serving.
11. Pickled Carrots
Ingredients
• 4 cups carrots (sliced)
• 1 cup vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp coriander seeds
Procedure
1. Slice carrots into sticks.
2. Heat vinegar, water, and sugar.
3. Add coriander seeds.
4. Pour hot mixture over carrots in a jar.
5. Refrigerate for 24 hours.
12. Pickled Beets
Ingredients
• 4 cups cooked beets
• 1 cup vinegar
• 1/2 cup water
• 1/3 cup sugar
• 1 tsp salt
Procedure
1. Slice cooked beets.
2. Heat vinegar, water, sugar, and salt.
3. Place beets in jars.
4. Pour hot brine over beets.
5. Cool and refrigerate before serving.
