Description
Simple pickled cucumber recipe.
Ingredients
Scale
- Pickling cucumbers – 1 ¼ lb
- Pickling salt – 3 tbsp plus 2 tsp divided
- Water – 4 ¾ cups, divided
- 1 small onion – peeled and quartered
- 1 garlic clove peeled
- 2 dill heads or you may use 1 tbsp dill seeds if fresh dill isn’t available.
- Vinegar (white or apple cider) – ¾ cup
- 2 tbsp sugar
Instructions
- Add cucumbers as whole or slice them lengthwise and place them in a non-reactive metal bowl. Mix 3 tbsp of salt in 4 cups water and stir to dissolve. Pour this brine over the cucumbers. Place a ceramic plate over the cucumbers to ensure they are completely submerged in the brine. Let sit for 8-12 hours in this manner. You may cover the bowl with a clean kitchen towel.
- Drain the cucumbers, rinse them, and pack them in prepared jars. Add the onion, garlic, and dill heads.
- In a saucepan, heat remaining ¾ cup water, vinegar, salt (2 tsp), and sugar and heat until the sugar and salt dissolve. Turn off the heat and pour the hot liquid over the cucumbers.
- Close the jar and let the cucumbers sit on the counter until cooled.
- Refrigerate the jar for about a week before enjoying the crunchy pickles.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
