Sara's Pickles

The Pickles

Five jars, all made by hand.

Most jars start from the same real brine, simmered low and slow with garlic and black peppercorns, fresh or dried dill depending on the jar. Here's what goes into each one.

A couple of real notes from Sara: pickles taste best once they've sat in the jar for 2 to 3 days after being made fresh, and they're best eaten within about a month, kept refrigerated. Every jar has the make-date written right on top.

A row of finished jars of classic dill cucumber pickles

Classic Dill Cucumber Pickles

Sara's base brine, simmered low and slow, never boiled, so the pickles stay crunchy, then packed with sliced fresh cucumber and fresh dill, black peppercorns, and garlic. The brine cools before it's poured over the jars, and the jars rest in the fridge at least 2 days, best at 3 to 4, before they're ready.

What's in the jar

  • Fresh cucumbers
  • Fresh dill
  • White vinegar
  • Water
  • Black peppercorns
  • A pickling spice mix (coriander seeds, dill weed, and more)
  • Salt
  • Sugar
  • Garlic
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Jars of spicy cucumber and jalapeño pickles

Spicy Jalapeño Cucumber Pickles

Made from the same real brine as the Classic Dill, with sliced cucumbers and fresh jalapeño going into the jar together, so every bite carries a little heat along with the crunch.

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Top down close up of a jar of pickled green beans

Pickled Green Beans

The same real brine again, whole green beans in place of cucumber, with dried dill weed instead of fresh dill for a little extra sweetness. They come out snappy with a real bite of their own, a favorite for eating straight out of the jar.

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Two jars of pickled carrot spears with peppercorns and dill

Pickled Carrots

The same real brine one more time, this time with fresh carrot spears and dried dill weed instead of fresh dill, the same way Sara does her green beans. One of her three real favorites to make, alongside green beans and classic dill.

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Photo coming soon

Pickled Jalapeños

A different recipe from the rest of the lineup, not just a variation on the shared brine: honey in place of sugar, no fresh dill, and a real, generous amount of jalapeño in every jar. Something Sara's genuinely good at and was a little hesitant to add to the menu, so give it a try.

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