Cool, crunchy, and quite delicious, pickles are a fabulous addition to burgers, salads, or alone as an appetizer. They're also super easy to make. From Wickles Pickles, to dill, to fried pickles, I am a huge fan of the vinegar soaked veggies that continue to rise in popularity daily. Though I love a good store-bought dill pickle, I wanted to give the pickling process a try and take the raw ingredients from the aisle, to the jar, to the table. To ensure my pickles would win, I got with my good friend and local Birmingham, AL chef, Blake Hartley to whip up three different types of pickles. Using Hartley's recipes, we made Old Fashioned Dill Pickles, Pickled Radishes and Pickled Spring Onions.

Old-Fashioned Dill Pickles

Simple, tried-and-true, dill pickles are always a winner. To fill a 16 oz. canning jar, we started with 3 baby cucumbers from our local grocery store, but you can also find small cucumbers at your local farmers’ market. To make pickles, you simply need vinegar and cucumbers, but we decided to spruce our cucumbers up with just 5 ingredients:

8 sprigs of fresh dill


3 tablespoons of salt2 teaspoons of sugar2 cups of water2 cups of white vinegar

First, put the sprigs of fresh dill in the jar with the sliced cucumbers (to get a good slice Blake used a mandoline, but a paring knife works well too.) Combine the last four ingredients in a small saucepan and bring to a boil. Once the pickling solution is boiling, pour over the cucumber mixture, let it cool, then cover and refrigerate for at least 4 days.

Pickled Radishes and Pickled Spring Onions

We made one pickling solution to cover two different vegetables using:


1 1/2 tablespoons of mixed peppercorns1 tablespoon of brown mustard seeds3 tablespoons of sugar1 1/2 cups of apple cider vinegar1 cup of white wine vinegar2 bay leaves1 tablespoon of salt1 1/2 cups of water1 dried chile pepper

Take 1 bunch of red radishes, quarter, and place in a 16 oz. canning jar. Bring all of ingredients above to a boil in a small saucepan. Once the mixture is boiling, pour over the radishes, let it cool, cover, and refrigerate for at least 4 days.

Pickled Spring Onions

Take 1 bunch of spring onions, quarter, and place in a 16 oz. canning jar. We added one crushed garlic clove, as well. Then we poured the same pickling solution that we used for the radishes over the spring onions, let it cool, cover, and refrigerate for at least 4 days.


For more great pickle recipes, see how to make Cooking Light’s Easy Refrigerator Pickles or visit

Blake Hartley

Blake Hartley

Next week we'll be back in the kitchen with Hartley frying these homemade pickles for a mouthwatering side or appetizer. Every week we show you how to navigate your way through the grocery store and how to make your favorite foods simple, clean, and worth every bite.

By Rebecca Longshore and Rebecca Longshore