Discover the art of homemade pickling in this complete “Pickling 101” guide! Whether you’re new to pickling or just want a reliable, flavorful method, this long-form tutorial walks you through every step—from preparing your brine to packing your jars with fresh cucumbers, jalapeños, garlic, and spices.
We use a simple 1:1 water-to-vinegar ratio, explain the role of sugar and salt, and show you how to safely sterilize your jars for maximum freshness. Learn how to layer spices like dill seed, mustard seed, peppercorns, and marjoram for bold, balanced flavor.
In this video you’ll learn:
✅ How to make quick refrigerator pickles
✅ The science behind brining and seasoning
✅ Safe and simple jar sterilization techniques
✅ How to slice and pack vegetables for optimal texture
✅ Flavor tips for both spicy and classic pickle styles
Making your own pickles at home is easier than you might think. And once you taste the results, you may never go back to storebought. Today, we’re diving into a foundational, foolproof method for quick pickling. This is pickling 101. [Music] Let’s start with the basics. The brine. It acts as a preservative by providing an acidic environment while also infusing flavor and helping maintain the crisp texture of the vegetables. We’re using a 1:1 ratio of vinegar to water. That means equal parts of each. You can scale this up or down depending on how much you want to make. For this batch, I use 3 cups of vinegar and 3 cups of water. To that, we add a 1:1 sugar to salt ratio. In this case, I’ll be using 30 g of each. The salt brings out the savory fermented taste we associate with pickles. And the sugar balances the acidity and sharpness of the vinegar, rounding out the flavor. Heat up the mixture until everything dissolves. Stir occasionally and once the mixture reaches 190 to 200° F, take it off the heat. Now, let’s talk about the vegetables. For this batch, I used Persian cucumbers and jalapenos. Persian cucumbers are crisp, thin skinned, and perfectly sized for pickling. I quartered them lengthwise for a classic pickle spear. For the jalapenos, I sliced them into rings, seeds and all for that slow building heat. Before we add anything to our jar, it’s important to make sure it’s properly sterilized. Even though we’re making quick pickles and storing them in the fridge, a clean jar helps prevent unwanted bacteria and keeps your pickles fresh for longer. To sterilize, start by washing the jar and lid with hot soapy water. Rinse thoroughly. Then place the jar without the rubber seal in a pot of boiling water for about 10 minutes. Alternatively, you can place the clean jar in a 220° Fahrenheit oven for 15 minutes. Just set it directly on the oven rack. Once sterilized, let everything air dry on a clean towel. Don’t touch the inside of the jar or lid until you’re ready to pack. It should stay as clean as possible. Once the veggies are prepped and the jar is sterile, it’s time to build your flavor. This is where you can get creative, but here’s what I use for my spice blend. Margarm for a soft herbal lift. Dried dill and dill seed for that unmistakable pickle flavor. a three pepperc corn mix which adds a warm complex spice and mustard seed which brings a subtle tang and a little bite. I also like to add a few cloves of garlic to the jar. Garlic adds depth and pungency to your pickles. Pack your jar with your veggies and pour the warm brine over everything. Make sure the vegetables are completely submerged. If anything’s poking out of the liquid, it won’t pickle properly and could spoil. Seal the jar and let it cool to room temperature. Then refrigerate. Now the hard part, waiting. The pickles will start developing flavor in just 24 hours, but for best results, give them at least 3 days. Over time, they’ll become more complex, more balanced, and more addictive. And that’s how you make your own homemade pickles. Simple, flavorful, and entirely your own. Once you’ve mastered this basic method, you can start experimenting different vinegars, spices, vegetables. Pickling is a craft, but it’s also a playground. Thanks for watching and happy pickling.
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