Sassy Ranch Pickles

Sassy Ranch Pickles


  • 1 1/2 cups distilled white vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds Kirby cucumbers,
  • sliced 1/4-inch thick, or quarter lengthwise for spears
  • 3/4 cup coarsely chopped dill
  • 6 garlic cloves, coarsely chopped
  • Sassy Ranch seasoning


In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic

Pour the brine over the cucumbers and turn to coat.

place cucumbers in jars, pour brine to cover pickles. Add 2 teaspoons of Sassy Ranch, place the lid on the jar and shake.

Refrigerate overnight


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