Pickled cucumbers are a fun and flavorful way to enjoy the crisp freshness of cucumbers with a tangy twist. This recipe is perfect for adding a crunchy, flavorful kick to your meals. With just a few simple ingredients, you can transform ordinary cucumbers into a tasty treat that’s both satisfying and versatile.
I love making pickled cucumbers on weekends when I have a little extra time. They’re a fantastic addition to sandwiches, burgers, or even just as a crunchy snack. Plus, the process of making them is so rewarding; you get to enjoy the fruits of your labor with each delicious, tangy bite. They remind me of summer picnics and family gatherings.
Pickled Cucumbers
Ingredients
- 4 small cucumbers preferably pickling cucumbers
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds or 2 tablespoons fresh dill
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes optional, for heat
Instructions
- Wash and slice the cucumbers into spears or rounds, depending on your preference.
- In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring occasionally until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Place the garlic cloves, mustard seeds, dill seeds, black peppercorns, and red pepper flakes (if using) into the jars.
- Pack the cucumber slices tightly into the jars over the spices.
- Pour the warm vinegar mixture over the cucumbers, ensuring they are completely covered.
- Seal the jars with their lids and let them cool to room temperature.
- Refrigerate the jars for at least 24 hours before eating. The flavors will develop and intensify over time.
Notes
- Calories: 30
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Vitamin C: 6%
- Calcium: 2%
- Iron: 2%
- Vitamin K: 10%
- Potassium: 4%
Number of Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus cooling time)
Cuisine: American
Ingredients:
- 4 small cucumbers (preferably pickling cucumbers)
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds (or 2 tablespoons fresh dill)
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional, for heat)
Equipment/Utensils:
- Knife
- Cutting board
- Saucepan
- Measuring cups and spoons
- Mixing bowl
- Clean jars with lids (or one large jar)
Preparation Steps:
- Wash and slice the cucumbers into spears or rounds, depending on your preference.
- In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring occasionally until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Place the garlic cloves, mustard seeds, dill seeds, black peppercorns, and red pepper flakes (if using) into the jars.
- Pack the cucumber slices tightly into the jars over the spices.
- Pour the warm vinegar mixture over the cucumbers, ensuring they are completely covered.
- Seal the jars with their lids and let them cool to room temperature.
- Refrigerate the jars for at least 24 hours before eating. The flavors will develop and intensify over time.
Nutritional Information (per serving):
- Calories: 30
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 6%
- Calcium: 2%
- Iron: 2%
- Vitamin K: 10%
- Potassium: 4%
Pickled cucumbers are not just delicious but also a wonderful way to enjoy the crunch of fresh cucumbers with a tangy, zesty twist. They add a vibrant touch to any meal and are a great way to preserve the bounty of summer. Enjoy making these and savoring every tangy bite!
