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Basic Pickled Vegetables

These housemade pickles are deliciously tangy and can be made with any fresh summer vegetable.

Basic Pickled Vegetables


  • 3 lbs. Peak Fresh Produce cucumber(s) (or other vegetables, such as okra or green beans)
  • 9 Peak Fresh Produce garlic, clove(s) (crushed)
  • 3 bay leaves
  • 3 tbsp. Burst black peppercorn, whole
  • 3 tbsp. mustard seeds, yellow
  • 3 tbsp. mustard seeds, brown
  • 6 tbsp. dill seeds
  • 3 tbsp. salt, kosher
  • 2-3 cups West Creek distilled white vinegar
  • 6 cups water


In a pot bring water, vinegar and salt to a boil. Divide vegetables, spices, garlic and peppers evenly in three sterilized containers (mason jars work best even if not completely canning). Fill Jars with boiling vinegar water leaving some space at the top (about ½ in). From this point you can choose to can or put in fridge and use within two weeks.

Additional Notes: For a sweeter pickle adjust with sugar, for tangier (these are already tangy) use less water.