FAQ
How long until these taste like real pickles?
You will get a solid pickle vibe at 24 hours. For full dill-garlic flavor, give them 3 days. After that, it is personal preference. Some people like them bright and punchy, others like them fully steeped and louder.
How do I keep homemade pickles crunchy?
Use fresh, firm cucumbers, keep the brine cold, and consider a little crunch backup: a tannin source (1 grape leaf, oak leaf, or a small piece of horseradish leaf) can help, or a pinch of calcium chloride (often sold as Pickle Crisp). Also, cut off the blossom end of the cucumber, which can contain softening enzymes.
Can I use table salt?
You can, but I do not love it here. Table salt can make the brine look cloudy and tastes sharper. Use pickling salt or kosher salt. If you only have table salt, reduce slightly and expect a slightly hazy brine.
What vinegar should I use?
Distilled white vinegar (5% acidity) gives you classic deli tang. Apple cider vinegar also works and tastes warmer and fruitier. Do not use cleaning vinegar or anything with unknown acidity.
Is this a shelf-stable canning recipe?
Nope. This is a refrigerator pickle recipe. For shelf-stable pickles you need a tested canning method, specific acidity, and a proper heat process.
Can I make them spicy?
Yes. Add 1/2 to 1 teaspoon red pepper flakes or 1 to 2 sliced jalapeños per quart jar. If you add a hot pepper, do not be surprised when the heat grows over a few days.
Why did my garlic turn blue or green?
It happens sometimes when garlic meets acid. It looks dramatic, but it is typically harmless. If anything smells off or looks fuzzy, that is a different story and you should toss the batch.
