Pickled cucumber
Crisp and tangy, pickled cucumbers are a delightful addition to any meal. They can accompany sandwiches, salads, or serve as a snack. This quick and easy recipe will have you enjoying homemade pickles in no time!
Equipment
- 1 Medium saucepan
- 1 Jar or airtight container with a lid
- 1 set Measuring cups and spoons
- 1 Cutting board
- 1 Whisk or spoon for stirring
Ingredients
- 4 medium cucumbers About 1 pound total.
- 1 cup vinegar White or apple cider vinegar.
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 2 cloves garlic Minced.
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds Optional.
- 1 teaspoon dill seeds or fresh dill Optional.
- 1/2 teaspoon red pepper flakes Optional for heat.
Instructions
- Wash the cucumbers thoroughly. Cut them into slices (about 1/4 inch thick) or spears, depending on your preference.
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Remove from heat and let it cool for a few minutes.
- In a clean jar or airtight container, layer the sliced cucumbers with the minced garlic, black peppercorns, mustard seeds, dill seeds, and red pepper flakes (if using).
- Once the pickling liquid has cooled slightly, pour it over the cucumbers, ensuring they are fully submerged.
- Seal the jar or container tightly and let it sit in the refrigerator. Allow the cucumbers to pickle for at least 2 hours, but they taste even better if left overnight.
- Enjoy your pickled cucumbers as a side dish, on sandwiches, or as a crunchy snack!
Notes
These pickled cucumbers can be stored in the refrigerator for up to two weeks.
Feel free to adjust the spices to suit your taste preference.
For a sweeter pickle, add an additional tablespoon of sugar. For more tang, increase the vinegar.