Name: Garlic Ranch Pickled Cucumbers
Ingredients: 2 lbs pickling cucumbers, sliced into 1/4-inch rounds or spears; 2 cups white vinegar; 2 cups water; 2 tbsp pickling salt or kosher salt; 1 tbsp sugar; 1 packet (1 oz) ranch seasoning mix; 6 cloves garlic, thinly sliced; 1 small sweet onion, thinly sliced; 2 sprigs fresh dill (or 2 tsp dill seeds); 1 tsp whole black peppercorns; 1 tsp mustard seeds; 1 tsp coriander seeds; 1/2 tsp celery seeds; 1/2 tsp crushed red pepper flakes (optional); 2 bay leaves

Ingredients

Scale

Here is everything you need to make about 10 servings of garlic ranch pickled cucumbers:

2 lbs pickling cucumbers, sliced into 1/4-inch rounds or spears
2 cups white vinegar
2 cups water
2 tbsp pickling salt or kosher salt
1 tbsp sugar
1 packet (1 oz) ranch seasoning mix
6 cloves garlic, thinly sliced
1 small sweet onion, thinly sliced
2 sprigs fresh dill (or 2 tsp dill seeds)
1 tsp whole black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp celery seeds
1/2 tsp crushed red pepper flakes (optional)
2 bay leaves

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Instructions

Follow these simple steps for crisp, flavorful pickles every time.

Step 1: Wash and Slice the Cucumbers

Wash the cucumbers thoroughly under cool running water, scrubbing gently to remove any dirt or residue. Trim off both ends. The blossom end in particular contains enzymes that can soften pickles, so removing a thin slice there helps maintain crunch. Slice the cucumbers into 1/4-inch rounds for snackable chips, or cut them into spears for burgers and sandwiches. Try to keep the pieces uniform so they pickle evenly.

Step 2: Pack the Jar

Pack the cucumber slices snugly into a clean glass jar or airtight container. You want them tightly packed so they stay submerged, but not so crammed that you crush them. A large 64-ounce jar works well, or you can divide the cucumbers between two smaller quart jars.

Step 3: Add the Aromatics and Spices

Tuck the sliced garlic, sliced onion, fresh dill, black peppercorns, mustard seeds, coriander seeds, celery seeds, crushed red pepper flakes (if using), and bay leaves throughout the jar, layering them between the cucumbers. Distributing the seasonings as you pack ensures every bite is flavorful from top to bottom.

Step 4: Make the Brine

In a saucepan, combine the white vinegar, water, pickling salt, sugar, and ranch seasoning mix. Heat over medium heat, whisking frequently, until the salt, sugar, and ranch seasoning dissolve completely. This usually takes about 4 to 5 minutes. Do not let the brine boil. Keeping it just below a boil helps the cucumbers retain their crisp texture and keeps the fresh dill and garlic flavors bright.

Step 5: Pour and Submerge

Carefully pour the warm brine over the cucumbers until everything is completely submerged. Use a clean spoon to press down any floating slices, and tap the jar gently on the counter to release trapped air bubbles. Make sure the cucumbers are fully covered by the liquid.

Step 6: Cool and Seal

Allow the jar to cool to room temperature on the counter, then seal tightly with a lid. Cooling before refrigerating prevents condensation and sudden temperature shifts in the jar.

Step 7: Refrigerate and Wait

Refrigerate the pickles for at least 24 hours before serving. For the richest garlic ranch flavor, let them pickle for 3 to 5 days. The flavor continues to develop and deepen over time.

Step 8: Shake Daily

Gently shake the jar once a day to help distribute the seasonings evenly throughout the brine. This small step makes a noticeable difference in how evenly the flavor penetrates the cucumbers.