Shep Ogden's Little Pickles

Discover the ultimate homemade pickling adventure with Shep Ogden's Little Pickles, a vibrant recipe that transforms crisp Kirby or gherkin cucumbers into tangy, flavor-packed delights. Infused with the earthy essence of fresh dill, the bold kick of garlic, and a symphony of spices—like mustard seeds, black peppercorns, and optional red chili flakes—these quick pickles are a perfect balance of sweet and savory. The simple brine, made with white vinegar and a touch of sugar, ensures each bite is irresistibly zesty. With just 30 minutes of prep time and an easy refrigerator method, these pickles are ready to elevate your sandwiches, charcuterie boards, or snack plates in just a few days. Perfect for beginner picklers and seasoned jar enthusiasts alike, this small-batch pickle recipe is an irresistible way to preserve summer's bounty year-round.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Small cucumbers (kirby or gherkins)
• 2 tablespoons Coarse sea salt
• 4 large Fresh dill sprigs
• 4 cloves Garlic cloves, peeled and sliced
• 2 cups White vinegar
• 2 cups Water
• 2 tablespoons Sugar
• 1 tablespoon Black peppercorns
• 1 tablespoon Mustard seeds
• 0.5 teaspoons Red chili flakes (optional)

Directions

Step 1

Wash the cucumbers thoroughly and trim both ends slightly. Optionally, slice the cucumbers into spears or coins if you prefer them that way.

Step 2

In a large bowl, toss the cucumbers with the coarse sea salt. Let them sit at room temperature for 1-2 hours to draw out excess moisture. Rinse the cucumbers under cold water and pat them dry with a clean kitchen towel.

Step 3

Sterilize 2-3 pint-sized jars (or one large quart jar) by washing them with hot soapy water and rinsing thoroughly. Let the jars dry or sterilize them in boiling water for 10 minutes.

Step 4

In each jar, place 2 dill sprigs and 2 sliced garlic cloves at the bottom. Divide the cucumbers evenly between the jars, packing them tightly but not crushing them.

Step 5

In a medium saucepan, combine vinegar, water, sugar, black peppercorns, mustard seeds, and red chili flakes (if using). Bring the mixture to a boil, stirring to dissolve the sugar completely.

Step 6

Once the brine mixture is boiling, carefully pour it over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.

Step 7

Let the jars cool to room temperature before sealing them with their lids. Refrigerate the pickles for at least 24 hours to allow the flavors to develop.

Step 8

For best results, let the pickles sit for 3-5 days before enjoying. These pickles will keep in the refrigerator for up to 4 weeks.

Nutrition Facts

Serving size	(1957.3g)

Amount per serving	% Daily Value*
Calories	407.9

Total Fat 4.7g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 11695.4mg	0%
Total Carbohydrate 70.0g	0%
Dietary Fiber 8.2g	0%
Total Sugars 41.4g
Protein 10.5g	0%

Vitamin D 0IU	0%
Calcium 303.4mg	0%
Iron 5.7mg	0%
Potassium 1969.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.6%

Protein: 11.5%

Carbs: 76.9%