Let me tell you a little secret… the pickles that helped me stop late-night snacking didn’t come from a store shelf.
They came from my own kitchen — and they were CRUNCHY.

Back when I was over 35, bloated, and constantly tired, I knew I had to start swapping out the chips and crackers for something better. These homemade pickles became my secret weapon. They’re crisp, tangy, and just salty enough to satisfy a craving without undoing all the progress I was making with my meals.

Even better? They’re so easy to can — and they last all year long. I make a big batch every summer when cucumbers are cheap, and we snack on them through the holidays. No mushy pickles here — just bright, bold, garlicky goodness that actually snaps when you bite into them.

Let’s get into it.

🥒 Ingredients (For 4 Pint Jars):

• 2 lbs small pickling cucumbers (Kirby cucumbers work best)

• 4 cloves garlic, peeled

• 4 tsp dill seeds or 4 fresh dill sprigs

• 2 tsp mustard seeds

• 1 tsp whole peppercorns (optional)

• 2 1/2 cups water

• 2 1/2 cups white vinegar (5% acidity)

• 1/4 cup pickling salt or kosher salt

• 1/2 tsp crushed red pepper flakes (optional for heat)

👩‍🍳 Instructions:

1. Prep your jars:
   Wash 4 pint-sized canning jars and lids in hot soapy water. Place jars in a boiling water canner or large pot and heat (but don’t boil) to keep warm.

2. Wash and cut cucumbers:
   Wash cucumbers thoroughly. You can leave them whole, halve them, or cut them into spears or chips — your call!

3. Make the brine:
   In a saucepan, combine vinegar, water, and salt. Bring to a boil, then reduce heat to a simmer.

4. Pack the jars:
   Into each hot jar, place 1 garlic clove, 1 tsp dill seed (or 1 fresh sprig), 1/2 tsp mustard seeds, and a few peppercorns. Pack cucumbers tightly into jars.

5. Pour the brine:
   Ladle hot brine into jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims clean, and add lids and bands (finger-tight).

6. Water bath canning:
   Process jars in boiling water for 10 minutes (adjust for altitude if needed). Remove and let cool for 12–24 hours. Check seals — lids should not flex when pressed.

7. Wait before eating:
   For best flavor, let pickles sit at least 1–2 weeks before opening.

💡 Sarah’s Tips:

• Want max crunch? Use freshly picked cucumbers and keep them cold before pickling. Avoid overripe or soft cucumbers.

• No canner? Use a deep stockpot with a rack at the bottom. Just make sure jars are covered by at least 1 inch of water.

• Flavor twist: Add sliced jalapeños, coriander seeds, or even a few slices of sweet onion for variety.

Why I Love This Recipe

These pickles helped me ditch the processed snacks and feel in control again — even during those 9pm pantry raids. And every time I open a jar, I remember: eating clean doesn’t have to feel restrictive. It can be salty, crunchy, and satisfying too.

Plus, there’s something so calming about canning your own food. It makes me feel like a capable woman in the kitchen — not overwhelmed, not out of time… just present and proud.

Whether you’re a first-time canner or a summer garden girl like me, this recipe is a keeper.