Apple Cider Vinegar Pickles
Talk about pickle perfection…you’ll flip for these sour selections. I make mine with apple cider vinegar for a hint of natural sweetness, balanced with a bold mix of herbs and spices that really take the flavor to the next level.
The best part? You can customize them to suit your taste—whether you like a little heat, extra garlic, or something uniquely your own, the possibilities are endless. This quick and easy recipe delivers satisfying results in as little as an hour, but the flavors only get better the longer they marinate. Patience truly pays off with these pickles!
I love using apple cider vinegar for this pickling recipe, but feel free to swap in your favorite vinegar—each brings its own unique flavor. Not only does vinegar make these pickles pop with tangy goodness, but it also offers health perks like balancing blood sugar after carb-heavy meals and promoting digestion.
My go-to seasoning blend includes salt, peppercorns, garlic, and a pinch of red pepper flakes for a gentle kick. However, this recipe is all about making it your own. Experiment with mustard seeds, coriander, dill, or bay leaves to create your perfect pickle. For a touch of sweetness, skip the garlic and add a little sugar or honey. You’re the boss!
Crazy for cukes? Try my Cucumber-Yogurt Dip and Cucumber Lobster Rolls!
Apple Cider Vinegar Pickles
Ingredients
- 1 cup water
- 1 cup apple cider vinegar
- ½ teaspoon kosher salt
- 1 teaspoon black peppercorns
- 2 to 3 garlic cloves, peeled
- 1 cucumber, thinly sliced into coins (about 2 cups’ worth)
- Dash dried red pepper flakes
Instructions
- To make brine, combine water, apple cider vinegar, salt, and black peppercorns in a pot over medium heat, and bring to a light boil.
- Place cucumber slices into the brine and stir for 1 minute.
- In a mason jar, place garlic cloves and red pepper flakes. Pour cucumber and brine mixture into mason jar, making sure cucumbers are fully coated. Secure lid on the jar and gently shake to distribute garlic and red pepper flakes.
- Let cool and refrigerate for at least 1 hour (although the flavor develops over time, so I recommend letting it refrigerate overnight). These will stay good in the refrigerator for 2 to 4 weeks.
My pickles taste ok but after sitting in the jar overnight, my garlic has blue spots on it making it look moldy. Is this expected?
Hi Donna. This is normal. It’s a chemical reaction that occurs when a compound in garlic reacts with the acid in the vinegar. You may notice a blue or green color. It’s totally safe to eat and doesn’t affect the flavor. There are a few things you can do to try to prevent the discoloration: use fresh garlic (this is more likely to happen with older garlic), use distilled water since it won’t have the trace metals found in tap water. Use iodine-free salt, like kosher or sea salt. Prepare the recipe in glass, stainless steel or enamel cookware using the same type of utensils, if possible. And finally, store your finished jar in a cool, dry place away from sunlight.
—Team Joy
Love how simple!!! Great treat for the fall season. A great go-to recipe for the entire family to enjoy.
Hi Carol. Happy to hear the whole family is enjoying the recipe and thanks for taking the time to share your comments!! 🙂
Cannot wait to try!! Love pickles and never thought to make my own. Such a fun idea!!
Hi Morgan! These are so easy to make and you can take them in so many delicious flavor directions! If you can’t wait, you can enjoy after letting them sit for an hour or so…or if you are able to practice some pickle patience, you’ll be rewarded with a deeper flavor. No judgment either way! 🙂
How long will they last in or out of the refrigerator?
Hi Donald. These should be good in the fridge for 2 to 4 weeks as long as they are stored in an airtight container with the lid tightly sealed. We hope you love the recipe as much as we do!
—Team Joy
Love pickles and love this recipe my new favorite snack!
Thanks!
Hi Cynthia. So happy you enjoyed the recipe and thanks for your comments!
—Team Joy