Description
Fast and fresh pickles that add tang and crunch to sandwiches, salads, and more. Ready in just a few hours!
Ingredients
Scale
- 1 lb firm cucumbers (Kirby or small pickling cucumbers), thinly sliced or cut into spears
- 1 cup distilled white vinegar (5% acidity)
- 1 cup water
- 1 tablespoon kosher salt (or pickling salt)
- 1–2 tablespoons granulated sugar (optional)
- 2 garlic cloves, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1–2 sprigs fresh dill or 1 teaspoon dried dill
- Pinch of red pepper flakes (optional)
Instructions
- Heat the vinegar, water, salt, and sugar in a small saucepan and bring to a simmer (170–200°F) for about 2–3 minutes, until sugar and salt dissolve.
- Pack cucumbers and aromatics into a clean 1-quart Mason jar.
- Pour the hot brine over the cucumbers, leaving a 1/2 inch headspace.
- Tap the jar to release air bubbles, seal, and cool to room temperature.
- Refrigerate for at least 4 hours for good flavor, or overnight for the best flavor. Store in the refrigerator and consume within 2 weeks.
Notes
For extra crunch, chill the cucumbers in ice water before slicing. Use kosher or pickling salt for best results.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg