30+ Cucumber Pickle Recipes (Beyond Dill Pickles)

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Cucumber pickles are one of the easiest and most rewarding ways to preserve the summer harvest. Whether you love classic dills, sweet pickles, or something spicy or fermented, there’s a recipe here for every taste and technique. This guide includes dozens of tested cucumber pickling recipes, from old-fashioned favorites to wild and quirky twists.

Best Cucumbers for Pickles
Types of Cucumber Pickles
Pickling Recipe Ideas

Cucumber pickles are a staple in home canning kitchens for good reason. They’re simple to make, endlessly customizable, and a great way to use up garden cucumbers before they go soft on the counter. Whether you’re working with freshly harvested pickling cucumbers or trying to salvage an overripe giant from the back of the vine, there’s a pickle recipe that’ll fit the bill.

This collection pulls together all my favorite cucumber pickle recipes in one place, organized by style and flavor. You’ll find everything from garlic-heavy kosher dills to sweet bread and butter pickles, plus old-fashioned fermented pickles and heritage recipes that use lime or take multiple days to complete. I’ve also included plenty of unique and offbeat recipes, like Kool-Aid pickles and German mustard pickles, for those who want to branch out beyond the basics.

And old world favorites like classic French cornichons, too!

Most of these recipes are tested and safe for water bath canning, while others are fermented pickles meant for short-term storage or refrigeration. If you’re new to canning, don’t worry—I include step-by-step instructions with every recipe, and there’s something here for every skill level. Once you know the basics, it’s easy to tweak flavors or scale batches to match what you have on hand.

So grab a few jars (or a whole canner full), and let’s make some pickles. Whether you like them tangy, sweet, spicy, or sour, this list will help you fill your pantry with crisp, flavorful cucumber pickles you’ll be proud to share.

Classic Sweet Gherkin Pickles with pickling spices (no dill)

Best Cucumbers for Pickles

Not all cucumbers are created equal—especially when it comes to pickling. The best pickling cucumbers have thin skins, small seeds, and a firm texture that holds up to brining or fermenting without turning mushy. Varieties like Boston Pickling, National Pickling, and Kirby cucumbers are ideal, but many heirloom types and homegrown cultivars work beautifully too.

Look for short, blocky cucumbers with uniform shape and no signs of bitterness. Freshness is key: cucumbers should be harvested young and processed the same day if possible. Avoid using waxed supermarket cucumbers, as the wax coating prevents brine from penetrating and can result in soft or improperly pickled results.

I’ve also included pickling recipes for overripe cucumbers (those big yellow ones) and mini cucumbers picked when they’re just 1-2 inches long. There are traditional pickling recipes for cucumbers of all shapes and sizes!

Types of Cucumber Pickles

Cucumber pickles come in many styles, from zesty and sour to sweet and spicy. Some are quick-processed using vinegar, while others are traditionally fermented over several days or weeks. The method and ingredients can dramatically change the flavor and texture, so it’s worth trying more than one to find your favorites.

I’ve broken them down by type, starting with classic dill pickles, but moving on to dozens of other types as well.

Dill Pickles

Dill pickles are the quintessential cucumber pickle, flavored with dill weed or seeds and usually garlic. They’re tangy, salty, and incredibly versatile—perfect on sandwiches, burgers, or eaten straight from the jar. While many people associate them with a vinegar-based brine, traditional dill pickles were often fermented without vinegar.

There’s a surprising amount of variation within dill pickles. Some are extra garlicky, others pack a punch with added spice, and others are mild but full of classic dill flavor. The recipes below offer options for every preference.

Kosher Style Dill Pickles
Classic Dill Pickles
Deli Style Dill Pickles (with pickling spice)
Dill Pickle Spears
Dill Pickle Slices
Polish Pickles (with horseradish, and other spices)
Garlic Dill Pickles

Bread and Butter Pickles

Bread and butter pickles are a sweet-and-sour classic. Made with sliced cucumbers, onions, sugar, and vinegar, they’re known for their balance of sweet tang and crisp texture. These pickles pair beautifully with sharp cheeses, fried foods, and barbecue.

Despite their name, there’s no bread or butter involved—it’s said the name came from Depression-era families who served them with slices of bread and butter as a meal. These pickles are a must-have for relish trays and summer cookouts.

Classic Bread and Butter Pickles

Sweet Pickles

Sweet pickles come in many forms, from simple sugar-packed spears to complex old-fashioned recipes that take weeks to complete. They’re usually made with a vinegar and sugar brine, often flavored with warm spices like cinnamon and clove.

These pickles are more than just a sugary side—they can be minced into sweet pickle relish, served with roasted meats, or used in classic Southern dishes. Long-fermented sweet pickles like 14-Day or Virginia Chunk pickles have deep flavor and unbeatable crunch.

Spicy Pickles

If you like a little heat, spicy pickles are where it’s at. Adding crushed red pepper, jalapeños, or hot sauce to your brine gives ordinary pickles a bold twist. They’re fantastic on tacos, burgers, and charcuterie boards—or eaten straight from the jar if you can handle the heat.

Whether you want a subtle burn or something fiery enough to wake up your tastebuds, these recipes cover the full range of spiciness. Try them with garlic and dill or alongside sweet and sour flavors for contrast.

Spicy Dill Pickles (with Red Pepper Flakes)
Jalapeno Dill Pickles

Sour Pickle Recipes

Sour pickles are a throwback to old-world preservation techniques. Unlike quick pickles made with vinegar, these are usually fermented in a salty brine and rely on lactic acid bacteria to create their signature tangy flavor. The result is a naturally sour, probiotic-rich pickle with deep flavor.

They take a bit more time and care than vinegar pickles, but the payoff is worth it. Fermented pickles develop complex flavor as they sit, and they’re often preferred for their gut-health benefits and traditional roots.

Classic Sour Pickles

Old Fashioned Multi-Day Pickles

Some of the most flavorful and satisfying pickles take time—often over the course of several days or even weeks. Recipes like 14-Day Sweet Pickles, Icicle Pickles, and others rely on extended brining, rinsing, and seasoning stages to create truly old-fashioned preserves.

These pickles were often made in large crocks or glass jars and stored in cold cellars. While the process requires patience, the results are crisp, deeply flavorful, and steeped in tradition. If you want to taste pickles like grandma made, start here.

Pickles with Pickling Lime

Pickling lime was once a common ingredient in old-fashioned pickle recipes, used to firm up cucumbers and create ultra-crisp textures. The lime soak helps maintain the structure of the cucumbers through days of soaking and rinsing before pickling.

While modern food safety recommendations urge caution when using lime (due to potential pH issues), traditional recipes still use it when done correctly. Just be sure to follow instructions carefully, with thorough rinsing, to keep your pickles safe and delicious.

Old Fashioned Cucumber Lime Pickles (with Pickling Lime)

Tiny Pickles with Underripe Cucumbers

If you’ve ever picked cucumbers a bit too early—or found yourself with a handful of tiny ones that didn’t grow out—you’re in luck. These petite cucumbers are perfect for making tiny pickles like French-style cornichons. Harvested when they’re just two to three inches long, these little cukes have a concentrated flavor and snappy texture that’s ideal for brining.

Cornichons are traditionally pickled in a sharp vinegar brine with herbs like tarragon or thyme, along with pearl onions, mustard seeds, or garlic. They’re crisp, tart, and often just a little bit sweet, making them a perfect match for rich foods like pâté or sharp cheeses. You don’t need a huge harvest to make a jar or two—just enough baby cucumbers to fill a pint jar, and you’ll have a gourmet snack or charcuterie board staple ready in no time.

Pickles with Overripe Cucumbers

Overripe cucumbers are often overlooked, but they don’t have to go to waste. With the right recipes, those large, seedy cukes can be transformed into unique and flavorful pickles.

These are often sliced, peeled, or seeded before pickling, and they lend themselves well to creative spice blends and sweet-sour profiles.

From German-style Senfgurken to Danish Asier and quirky family recipes like Ruth’s Pickles or Bear Claw Pickles, these pickles turn an end-of-season garden glut into something special.

They may not win a beauty contest, but they pack big flavor.

Senfgurken (German Mustard Pickles)
Asier Pickles (Danish Pickles)
Tongue-shaped Cucumber Pickles (Tongue Pickles)
Sunshine Pickles (Turmeric Onion Pickles)
Ruth’s Pickles (Ripe Dill Pickles)
Russian Bear Pickles (cucumbers made like pickled watermelon rind)

Overripe Cucumber Pickles, left to right starting at top left: Tongue Pickles, Senfurgurken with pickling spice, sunshine pickles, senfergurken plain, bear claw pickles and Ruth’s pickles.

Crazy Pickle Recipes

Ready to try something a little off the wall? These unusual pickle recipes are a fun way to experiment in the kitchen. From red-hued cinnamon pickles to Kool-Aid pickles soaked in candy-colored brine, there’s no shortage of creative combinations.

Some of these recipes are rooted in tradition, others are pure novelty—but they’re all conversation starters. Try making a batch for your next party or potluck and see who dares to take a bite.

Fermented Pickle Recipes

Fermented pickles are the original pickles—made without vinegar and preserved through natural fermentation in a salty brine. They’re rich in probiotics, have complex tangy flavor, and are surprisingly easy to make at home.

Whether you’re into classic full-sours, half-sours, or garlic dills, fermentation unlocks another world of pickle flavor. These recipes guide you through the process and help you troubleshoot common issues so you can keep your crock (or jar) bubbling all season long.