Ingredients
Scale
- 4 cups sliced cucumbers (or other vegetables like carrots, radishes, or onions)
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt (preferably kosher or pickling salt)
- 2 cloves garlic, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs (for extra flavor)
Instructions
- Wash and slice your vegetables evenly to ensure they pickle uniformly. Feel free to experiment with different vegetables for varied flavors.
- In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
- Place garlic slices, peppercorns, mustard seeds, and dill into clean glass jars. Fill the jars with vegetables, leaving about a half-inch of space at the top.
- Pour the warm brine over the vegetables until they are fully submerged. Seal the jars tightly with lids.
- Refrigerate the jars for at least 24 hours for optimal flavor development. For a more intense taste, wait up to a week before eating.
Notes
- Use fresh, high-quality vegetables for maximum crunch and flavor.
- Adjust vinegar acidity to suit your taste preferences.
- Add spices like red pepper flakes for a spicy kick.
- Customize with herbs such as thyme, basil, or coriander for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 15 kcal Kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg