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Spicy Garlic Pickles

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taylor's tips

  • Pickles can be water-bath processed for longer shelf storage, or stored fresh in the fridge for up to 6 months.
  • Be flexible with your spicing. We like garlic in this, but please use less (or more!) if you feel inclined.
  • This recipe is adapted from our founder Harry Rosenblum’s book Vinegar Revival. Our old friend and pickle plug Bob McClure of McClure’s Pickles taught pickling with us for a while, and actually met his wife at one of our classes!

    This basic brine format can be used for many types of seasonal veggies, plan to fill about 3-4 pints of cucumbers, carrots, peppers or the veggie of your choice.


  • 1-1/2 TB kosher salt
  • 2 cups white wine vinegar
  • 5 to 6 Kirby cucumbers or other small cucumbers, sliced into wedges that will fit standing up in your container
  • 6 garlic cloves, split in half lengthwise
  • 1 fresh dill sprig or 1/2 tsp dried dill
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp coriander seed
  • 1/4 tsp celery seed
  • 1/2 tsp red pepper flakes
  • directions

  • Combine salt, vinegar and 1 cup of water in a 2 quart saucepan and bring to a boil, stirring continuously until the salt has fully dissolved. Once it reaches a boil, turn the heat to low and simmer for 2 minutes.
  • Meanwhile, pack your containers with the cucumbers, and add garlic, herbs and spices. Pour the hot brine over the ingredients, making sure to lease 1/2 inch of headspace if canning. Seal containers.
  • Either refrigerate the jar once it has cooled, or process in a water bath canner. Pickles will be ready to eat in 7-10 days.
  • psst!
    hungry yet?

    let's cook these together in class!

    quick fire

    Total Time: 20 minutes

    Total Ingredients: 8

    Skill Level: Beginner

    Serves: makes 3-4 pints

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