Description
Delicious quick pickles made with fresh cucumbers and a tangy brine.
Ingredients
Scale
- 1 pound small cucumbers, about 6-7 (such as Persian or Kirby)
- ½ cup distilled white vinegar
- 1 tablespoon kosher salt (may substitute 1 ½ teaspoons fine sea salt)
- ½ teaspoon cane sugar (optional)
- ½ teaspoon black peppercorns
- 1 cup cold water
- 2–3 garlic cloves, peeled and sliced
Instructions
- Place a small saucepan over medium-high heat.
- Add vinegar, salt, and sugar (if using). Stir.
- Heat the mixture, stirring occasionally, just until the salt and sugar are completely dissolved.
- Remove the pan from heat. Stir in peppercorns and water.
- Set aside or transfer to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).
- Wash the cucumbers and pat dry.
- Using a knife, slice the cucumbers lengthwise into spears (or slice into ¼-inch thick rounds for pickle chips).
- Add the garlic and dill to the bottom of a wide-mouth quart-size mason jar.
- Add the cucumber spears or slices to the jar.
- Pour the brine over the cucumbers. It should cover them completely, but if not, add a bit of cold water to the top until they are covered.
- Place the lid on the jar and refrigerate for 24 hours. Pickles will keep in the refrigerator for up to 1 month.
Notes
- Store in the refrigerator for crisp pickles.
- Adjust spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg