recipe for cukes and vinegar
The Best recipe for cukes and vinegar
I love how it’s packed with hydration and vitamins—cucumbers are about 95 percent water, and the vinegar adds a probiotic boost that’s great for digestion. It’s also a budget-friendly way to get extra nutrients without overcomplicating things. Plus, it’s perfect for any occasion. Serve it as a side to a big meal, or eat it straight from the bowl as a snack. The kids love it cold, but I sometimes make a bigger batch and let it sit overnight to let the flavors meld, which makes it even more satisfying. It’s simple enough to make ahead, so you can always have something fresh and healthy ready when you need it.
Quick Pickled Cucumbers with Vinegar
A refreshing, tangy side dish that brightens any meal with its crisp texture and zesty flavor. Perfect for summer gatherings or as a light appetizer.
🥘Ingredients
- 4 cups water
- 2 cups white vinegar
- 1 tsp salt
- 1 tsp black peppercorns
- 1 tsp whole cloves
- 1 tsp mustard seeds
- 2 large Persian cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 green onions, chopped
- 1 tbsp fresh dill, chopped
👨🍳Directions
-
1
Combine water, vinegar, salt, peppercorns, cloves, and mustard seeds in a jar. Stir well to dissolve the salt. -
2
Place cucumber slices, red onion, green onions, and dill in a clean bowl. Pour the pickling solution over them, ensuring all ingredients are fully submerged. -
3
Let the mixture sit at room temperature for at least 1 hour before refrigerating. Store in the fridge for up to 2 weeks.
🔧Equipment
- Large glass jar
- Mixing bowl
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Pickled Cucumbers with Vinegar Works
❓ Frequently Asked Questions About Quick Pickled Cucumbers with Vinegar
1. What is the best way to store cucumbers for pickling?
Use fresh, firm cucumbers with a slightly bitter or grassy taste—they hold up best for pickling. Rinse them under cold water to remove dirt, then pat dry. Store in the fridge for up to two weeks before using, as they firm up over time.
2. Can I substitute vinegar for a different acidic liquid in this recipe?
Yes, you can use apple cider vinegar, white vinegar, or even lemon juice (about ½ cup) as a substitute, but the flavor will vary. White vinegar will make the pickles tangier, while apple cider vinegar adds a sweeter, fruitier note.
3. How long should I brine the cucumbers before pickling?
For classic vinegar pickles, brine the cucumbers for 30 minutes to 1 hour before packing them into jars. This softens the texture and enhances flavor. If you prefer firmer pickles, skip the brine step entirely.
4. What if I don’t have a jar lifter for packing the pickles?
You can use a wooden spoon or even a clean wooden spoon to gently press the cucumbers into the jars. Avoid metal utensils, as they can react with the vinegar and leave a metallic taste. Let the jars cool completely before storing.
