Easy Pickles With a Pickle Pipe


Introduction: Easy Pickles With a Pickle Pipe

About: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life.

This is my second Instructable using Pickle Pipes from Masontops. Be sure to check out my first one: Mason Jar Sauerkraut Made Easy with a Pickle Pipe.

Pickle Pipes are a nifty little silicon one-way waterless valve that fits on a mason jar and enables one to make things like pickles, sauerkraut, and kimchi relatively pain-free.



  • 6 tbsp kosher salt
  • 2 large garlic cloves
  • 5 pickle cucumbers
  • 1 handful of fresh dill
  • 1 tbsp pickling spice mix
  • 2 dried bay leaves
  • 2 cups water

Step 1: Make a Brine

Add the 6 tbsp kosher salt to the 2 cups of water and microwave for 30 seconds. Stir. Microwave for 30 more seconds. Stir. Repeat until the salt is dissolved into the water. Note: You might only need a cup of this brine mixture, but surely no more than 2 cups.

Step 2: Prep Cukes

Clean the pickle cucumbers well, and remove the flower end. Since I am doing spears instead of whole pickles, I also remove the other end to make them easier to quarter. If desired, quarter pickle cukes.

Step 3: Garlic

Crush and peel the garlic cloves.

Step 4: Dill

Cut the stems from the fresh dill and select 2 whole dried bay leaves.

Step 5: Jar Time

Place the pickling spice, half the dill, and one garlic clove in the bottom of the mason jar. Add pickle cucumbers, then the brine until the pickles are covered. Stuff the remaining dill and garlic down among the cucumbers. Do not let the dill or garlic float on top of the brine, as this may promote mold growth.

Place the pickle pipe and ring on the mason jar and store in a cool, dark place for around 2 weeks.

After two weeks, your easy pickles are now ready to enjoy! Replace the pickle pipe with a regular mason jar lid and refrigerate.



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10 Discussions

Will these be crunchy? Do (should I) yoou add soemthing like black tea for tannin?

1 reply

They aren't crunchy like a refrigerator dill, but I like that they have have a slightly different flavor and texture.

I have a question. If we're using this to ferment the foods, WHY do you suggest it going into the fridge?

I thought part of the point of fermenting was to preserve the foods? It's a system that's been around for thousands of years prior to even an ice box. I'm just trying to wrap my head around this, before I shell out $30 or $40 for the pipes, marbles, masher, etc.


Schteveo in NC

3 replies

It is a matter of individual taste. When my pickles and kraut reach the flavor that I like, I refrigerate them to slow the fermentation process so the flavor doesn't continue to change over time. Do I have to refrigerate them? No.

Thanks CoffeeDude, you've answered my question.

Now, I can go buy some of those pickle valves!

Anytime. Let me know how they turn out for you. BTW, the folks that maje them, Masontops, are good folks. I've chatted with them on Facebook and they were very responsive and offered some great advice.

In your recipe you call for 1 cup of water. But in the picture it shows a measuring cup with 2 cups of water. Which is the right one?

1 reply

A more accurate description would be "however much it takes to cover the pickles." I made 2 cups but only used 1. I appreciated you catching that and I will update it accordingly.


2 years ago

Have you experimented with hot spiced green beans?

1 reply

Not yet, but they are definitely on my list.