Ingredients
Scale
- 6-8 fresh cucumbers (preferably pickling cucumbers)
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons salt (preferably rock salt or kosher salt)
- 4 garlic cloves, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds or fresh dill
- Optional: red pepper flakes for heat
Instructions
- Wash the cucumbers thoroughly and cut them into your desired shape—slices, spears, or rounds—keeping them uniform for even flavor absorption.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until sugar and salt dissolve completely to make the flavorful brine.
- Place garlic slices, peppercorns, mustard seeds, dill, and red pepper flakes (if using) at the bottom of a clean jar.
- Pack the sliced cucumbers tightly into the jar, leaving space at the top, then pour the hot brine over the cucumbers until fully submerged.
- Seal the jar tightly and allow it to cool to room temperature. Transfer the jar to the refrigerator and let sit for at least 24 hours, preferably 48 hours, for the best flavor and crunch.
Notes
- Ensure cucumbers are fresh and firm for the best crunch and flavor.
- Use a sterile jar to prevent spoilage and extend shelf life.
- Submerge the cucumbers completely in the brine to prevent mold or spoilage.
- Customize the spice level with additional red pepper flakes or spices like coriander or bay leaves.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizers
- Method: Infusion, Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 15 Kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
