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Quick Pickled Cucumbers

🇺🇸 United States

Servings: 16 servings Prep: 20 minutes Cook: 10 minutes

Ingredients

  • 750 g (about 1 1/2 lb) Persian cucumbers
  • 2 cups water
  • 2 cups distilled white vinegar
  • 1 tablespoon sea salt
  • 1/2 tablespoon granulated sugar or honey
  • 4-5 large garlic cloves, halved
  • 3 sprigs fresh dill
  • 1 tablespoon whole cloves or black peppercorns
  • 1 pepper, halved lengthwise (optional, for heat)
  • Optional: bay leaves, coriander seeds, mustard seeds

Steps

  1. Rinse the cucumbers under cold running water, then soak them in a large bowl of cold water.
  2. In a saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve, to make the pickling brine.
  3. Pack a clean jar with the garlic cloves, dill sprigs, cloves (or peppercorns), and optional pepper or spices.
  4. Trim the cucumbers as needed and pack them tightly into the jar with the aromatics.
  5. Pour the hot pickling brine over the cucumbers, making sure they are fully submerged.
  6. Let the jar cool to room temperature, then seal and refrigerate.
  7. Chill for at least a few hours, or overnight, before serving for best flavor.

Notes

For a more classic pickle flavor, use whole black peppercorns instead of cloves. Add bay leaves, coriander seeds, or mustard seeds for extra flavor variations.

Source: amiraspantry.com