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–+ servings

Pickling Cucumbers

A simple and delicious recipe for pickling cucumbers, perfect for preserving the freshness of summer cucumbers.
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Prep Time 15 minutes
Total Time 1 day
Servings: 4 servings
Course: Condiment, Snack
Cuisine: American
Calories: 15
Ingredients Method Nutrition Notes

Ingredients
  

Cucumbers
  • 4 cups sliced cucumbers Use small pickling cucumbers for best results.
Brine
  • 1 cup white vinegar 5% acidity.
  • 1 cup water
  • 1 tablespoon salt Non-iodized salt is preferred.
  • 1 tablespoon sugar Adjust to taste.
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 cloves garlic Crushed.
  • 1 teaspoon dill seeds Or fresh dill sprigs.

Method
 

Prepare the Cucumbers
  1. Wash the cucumbers thoroughly and slice them into rounds or spears.
Make the Brine
  1. In a saucepan, combine vinegar, water, salt, sugar, peppercorns, mustard seeds, garlic, and dill. Bring to a boil, stirring until salt and sugar dissolve.
Pack the Jars
  1. Pack the sliced cucumbers tightly into clean mason jars.
Add the Brine
  1. Pour the hot brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch of headspace.
Seal and Refrigerate
  1. Seal the jars with lids and let them cool to room temperature. Refrigerate for at least 24 hours before consuming for best flavor.

Nutrition

Serving: 1servingCalories: 15kcalCarbohydrates: 3gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These pickles can be stored in the refrigerator for up to 2 months. For longer storage, consider canning them using proper canning techniques.

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