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!

3.84 from 37 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Side Dish

Cuisine Southern

Servings 16 oz. jar

Calories 63 kcal

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Calories: 63kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1753mgPotassium: 269mgFiber: 2gSugar: 9gVitamin A: 142IUVitamin C: 7mgCalcium: 34mgIron: 1mg

Keyword quick pickle

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