The Tastiest Pickled Cucumbers
Holli Medley
These quick pickled cucumbers (AKA homemade pickles) are a great way to use up the cucumbers in your garden or excess from the store. Easy and tasty!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Southern
Servings 1 16 oz. jar
Calories 63 kcal
Cucumbers And Flavoring
- 5 small cucumbers
- 1/4 tsp mustard seed whole
- 1/4 tsp dill dried
- 1/2 tsp black peppercorn whole
- 2 clove garlic
Brine
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Preparing The Cucumbers
Slice the cucumbers into uniform coins or spears (your choice!)
Add the cucumber slices, mustard seed, dried or fresh dill, peppercorn, and garlic into your jar.
Preparing The Brine
Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
As soon as it reaches a good boil, pour it over the cucumber mixture in the jar until they are just covered.
Put the top on immediately and put into the refrigerator.
- If you cut cucumbers into coins, cut in uniform slides to keep the taste consistent.
- These quick pickled cucumbers will be good for a few weeks in the fridge.
Calories: 63kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1753mgPotassium: 269mgFiber: 2gSugar: 9gVitamin A: 142IUVitamin C: 7mgCalcium: 34mgIron: 1mg