Making your own zingy Pickled Cucumbers is way more fun than buying them at a store.
When you’ve been around for as long as I have, you realize that everyone you’ve ever known falls into one of two categories: a pickle person, or not a pickle person. I fall strictly into the “pickle person” category myself. If you’re a pickle person and have never made your own pickles, what on earth are you doing with your life? (Probably just eating other peoples’ pickles, which is totally acceptable.)
I hadn’t made my own pickles until a few years ago, when I ended up with an unexpected heap of cucumbers from my garden. This pickled cucumber recipe is on the easier side of pickling, because you don’t have to process any canning jars in boiling water or pressure cookers.
These pickled cucumbers are zesty, as they include a pop of garlic, and taste a lot like dill pickles. Because they’re considered a “fresh pack” type of pickle, they’re also somewhat crunchier than an average shelf-stable pickle from the grocery store. Pickle people, prepare to be pleased.
Are Pickled Cucumbers Healthy?
These pickles are mostly cucumbers, salt, and vinegar. Cucumbers and vinegar are definitely healthy: cucumbers are a good source of vitamins A and K, along with potassium and manganese; and vinegar contains amino acids the body needs to function. The salt content, on the other hand, could be troublesome if you’re monitoring sodium intake. If you need to maintain a low-sodium diet, it’s okay to use light salt (a sodium-reduced type of salt) in fresh pack pickle recipes like this one, but it’s worth noting that you shouldn’t use light salt in fermented pickle recipes. This recipe is vegan and gluten-free.
Why These Pickles Are So Crunchy
These pickles are crunchy because the only cooking endured by the cucumbers is when the boiling brine water is poured over them. This means they’re so-called “fresh pack” pickles. As such, they do not endure the extra in-jar cooking process of typical grocery store pickles, nor do they sit in salt brine for six months before anyone ever eats them, as fermented pickles do. So, they retain their crunch!
How To Make Ahead And Store
Once your pickled cucumbers are sealed in the jar, you can store them in the refrigerator for up to 2 months.
Serving Suggestions
Serve these tasty, crunchy pickles by themselves as a salty snack, or put them on a burger, such as this Jalapeño Popper Burger With Ranch. These pickles work as part of a larger meat, vegetable, and cheese tray, too! Chop some up to use as dill relish on Air-Fryer Brats, or level-up your snacking game with Air-Fryer Fried Pickles. Pickle people, unite!
Ingredients
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 medium cucumbers thinly sliced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns whole
- 2 cloves garlic minced
- Fresh dill sprigs
Instructions
- Combine water, vinegar, sugar, and salt in a saucepan over medium heat. Stir until sugar and salt dissolve, about 5 minutes.
- Place cucumbers in a clean jar. Add mustard seeds, peppercorns, garlic, and dill sprigs.
- Pour the hot brine over the cucumbers, ensuring they are completely submerged. Seal the jar and refrigerate for at least 24 hours before enjoying.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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