Here’s a classic, simple recipe for Pickled Cucumbers — crisp, tangy, and perfect for snacking or adding to sandwiches and salads.
🥒 Quick Pickled Cucumbers
🛒 Ingredients (Makes about 2 cups)
- 2 medium cucumbers, thinly sliced (or cut into spears)
- ½ cup white vinegar (or apple cider vinegar for a milder flavor)
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- 1–2 cloves garlic, sliced
- ½ tsp mustard seeds (optional)
- ½ tsp dill seeds or 1–2 sprigs fresh dill (optional)
- Pinch of red pepper flakes (optional for spice)
👩🍳 Instructions
1️⃣ Prepare Cucumbers
- Wash cucumbers and slice thinly or cut into spears.
- Place in a clean jar or airtight container.
2️⃣ Make Pickling Brine
- In a small saucepan, combine vinegar, water, sugar, and salt.
- Heat over medium heat, stirring until sugar and salt dissolve.
- Remove from heat and let cool slightly.
3️⃣ Assemble
- Add garlic, mustard seeds, dill, and red pepper flakes to the jar with cucumbers.
- Pour warm (not boiling) brine over cucumbers, ensuring they are fully submerged.
4️⃣ Pickle
- Cover tightly and refrigerate.
- Quick pickles: Ready in 2–4 hours for mild flavor.
- Best flavor: Refrigerate overnight for at least 12 hours.
5️⃣ Serve
- Enjoy as a snack, side dish, or sandwich topping.
- Keeps in the fridge for up to 2 weeks.
🔥 Tips & Variations
- Crunchier pickles: Add a few slices of raw onion or a grape leaf to help retain crispness.
- Spicy: Add sliced jalapeños or extra red pepper flakes.
- Sweet variation: Increase sugar to ¼ cup for a sweeter pickle.
- Herb twist: Try fresh thyme, tarragon, or rosemary for unique flavors.
If you want, I can provide a classic Southern-style dill refrigerator pickles recipe that’s extra crisp, tangy, and ideal for long-term fridge storage.
Do you want me to do that?
