Homemade Garlic and Basil Pickles

Makings for garlic and basil pickles on countertop
Photo: Mary Ellen Phipps, MPH, RDN, LD

There’s something about a fat, crunchy pickle that just screams SUMMER to me! These Homemade Garlic and Basil Pickles are loaded with crunch and flavor, without all the preservatives and food coloring found in store-bought pickles. Homemade Garlic and Basil Pickles - Feel free to play around with the flavorings and you can multiply this recipe as many times as you like. All of the ingredients listed will fit in a wide-mouth 12 oz. Mason jar. Make as many jars as you’d like.

Homemade Garlic and Basil Pickles


  • 1 pickling cucumber
  • 12 oz. wide mouth Mason jar
  • 12 tsp sea salt
  • 12 tsp minced garlic
  • 12 tsp dried basil leaves
  • 13 cup red wine vinegar
  • 13 cup distilled white vinegar
  • Water


  1. Chop the cucumber into desired shapes (leave whole, halves, spears or round slices). Place into your Mason jar.
  2. Add the salt, garlic, basil and vinegars.
  3. Then fill the jar just to the top with water. Secure lid and shake to mix ingredients.
  4. Store in the refrigerator for at least 12 hours before eating. Enjoy!
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Mary Ellen Phipps
Mary Ellen Phipps, MPH, RDN, LD, is a dietitian, mom, Type 1 diabetic and owner of Milk & Honey Nutrition, based in Houston. Check out her website for yummy low-sugar, naturally gluten-free recipes! You can also connect with her on Facebook or Instagram.