Description
These seasonal pickled cucumbers are a refreshing and tangy addition to any meal. Perfect for summer barbecues or as a crunchy snack, they are easy to make and full of flavor.
Ingredients
Scale
- 4 cups cucumbers, sliced (preferably pickling cucumbers)
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1 tablespoon dill seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic, crushed
Instructions
- In a large mixing bowl, combine the sliced cucumbers with salt. Let them sit for 1 hour to draw out excess moisture.
- In a saucepan, combine the vinegar, water, sugar, mustard seeds, dill seeds, black peppercorns, and crushed garlic. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Once the cucumbers have sat for an hour, rinse them under cold water and drain well.
- Pack the cucumbers tightly into sterilized jars, leaving some space at the top.
- Pour the hot vinegar mixture over the cucumbers, ensuring they are completely submerged.
- Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying.
Notes
- For added flavor, you can include fresh dill sprigs or sliced onions in the jars.
- These pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition
- Calories: 50
- Sugar: 9
- Sodium: 300
- Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
Keywords: seasonal pickled cucumbers, easy pickles, refrigerator pickles, tangy cucumber recipe, summer pickles, homemade pickles