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!
Servings: 1 16 oz. jar
Cucumbers And Flavoring
- 5 small small cucumbers
- 1/4 tsp mustard seed whole
- 1/4 tsp dill dried
- 1/2 tsp black peppercorn whole
- 2 clove garlic
- 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 cucumbers, mustard seed, drill, 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: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1753mg | Potassium: 269mg | Fiber: 2g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg