pickling cucumbers recipe
The Best pickling cucumbers recipe
I’ve tried a few different methods, but this particular brine keeps the cucumbers crisp and flavorful without overpowering them. It’s simple enough for kids to help with (though they usually just grab the cucumbers and leave the rest to me), and it’s a great way to use up any extra cucumbers that come from our garden or the produce section. Whether you’re prepping for a party, stocking up for the week, or just want something fresh to open up a sandwich, pickled cucumbers are a no-brainer. They’re versatile, healthy, and always a hit with my family—no matter how often I make them, they never get old.
Classic Crispy Pickled Cucumbers
A refreshing, tangy side dish that brightens any meal with its crisp texture and zesty flavor. These pickles are quick to make and perfect for snacking or adding a pop of flavor to salads and sandwiches.
🥘Ingredients
- 4 medium English cucumbers, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 2 tbsp granulated sugar
- 1 tsp black peppercorns
- 1 tsp whole cloves
- 1 tsp mustard seeds
- 1 small red onion, thinly sliced (optional)
👨🍳Directions
-
1
Rinse cucumber slices under cold water to remove any dirt or bitterness. Pat dry with a clean towel. -
2
In a mixing bowl, combine vinegar, water, salt, and sugar. Stir until the sugar dissolves completely. -
3
Add black peppercorns, cloves, and mustard seeds to the brine. Stir again to distribute evenly. -
4
If using, add sliced red onion to the brine. Place cucumber slices in clean jars, pressing them down gently. -
5
Pour the brine over the cucumbers, ensuring they are fully submerged. Cover jars tightly with lids. -
6
Let the jars sit at room temperature for at least 4 hours before refrigerating. Store in the fridge for up to 2 weeks.
🔧Equipment
- Clean jars with lids
- Large pot
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crispy Pickled Cucumbers Works
❓ Frequently Asked Questions About Crispy Pickled Cucumbers
How long can I store pickled cucumbers in the jar?
Pickled cucumbers stored in a proper, sealed jar will keep in the refrigerator for 3 to 6 months. Once opened, transfer them to an airtight container and refrigerate. They’ll stay safe to eat for up to 2 weeks after opening.
Can I make pickled cucumbers without vinegar?
Yes, you can use a lacto-fermented method instead of vinegar. This involves submerging cucumbers in a brine (saltwater) for 2 to 4 days at room temperature. The result is tangy but milder than traditional pickling. Keep the jar in the fridge afterward.
What if my cucumbers are too small or too large for the jar?
Small cucumbers can be sliced thinner or left whole if they fit. Larger cucumbers may need trimming to avoid crowding. If they’re too big for the jar, slice them into half-inch rounds or use a mix of sizes for a balanced batch.
Do I need to boil the jars before adding the pickling liquid?
No, you don’t need to boil the jars. The hot pickling liquid will sterilize them as it cools. Just ensure the jar is clean and dry before adding the cucumbers and liquid.
