Homemade Cucumber Pickles
Crunchy, tangy, and bursting with savory flavors, Homemade Cucumber Pickles are the ultimate DIY treat for pickle enthusiasts. This quick and simple recipe combines fresh cucumbers with a zesty brine infused with garlic, dill, and warm spices like mustard seeds and black peppercorns, creating pickles that are both flavorful and satisfying. With just 20 minutes of prep time, this recipe requires minimal effort yet delivers maximum taste. The use of white distilled vinegar, a touch of sugar, and a pinch of red pepper flakes ensures the perfect balance of sweet, sour, and spicy in every bite. Whether served as a snack, a side, or a topping on burgers and sandwiches, these refrigerated pickles are a must-try for anyone looking to elevate their condiment game. Make a batch today and enjoy the unparalleled freshness of homemade pickles!
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Ingredients
- 900 grams fresh cucumbers
- 240 ml white distilled vinegar
- 240 ml water
- 100 grams granulated sugar
- 50 grams kosher salt
- 10 grams fresh dill
- 3 units garlic cloves
- 5 grams black peppercorns
- 5 grams mustard seeds
- 1 gram red pepper flakes
- 2 units bay leaves
Directions
Step 1
Begin by thoroughly washing the cucumbers under cold water. Trim off the ends and slice them into spears or rounds, depending on preference.
Step 2
Peel the garlic cloves and gently crush them with the flat side of a knife.
Step 3
In a medium saucepan, combine the vinegar, water, sugar, and kosher salt. Place over medium heat and stir until the sugar and salt dissolve fully. Bring the mixture to a simmer and then remove from heat.
Step 4
In clean sterilized jars, distribute the dill, garlic cloves, black peppercorns, mustard seeds, red pepper flakes, and bay leaves evenly.
Step 5
Pack the sliced cucumbers into the jars, arranging them tightly but without crushing.
Step 6
Pour the hot vinegar brine over the cucumbers in each jar, ensuring they are fully submerged. Leave about a 1 cm space from the top to allow for expansion.
Step 7
Seal the jars with lids and let them cool to room temperature.
Step 8
Refrigerate the jars for at least 24 hours before consuming to allow the flavors to meld. For best results, let the pickles sit for a week.
Step 9
Serve chilled and enjoy your homemade cucumber pickles.
Nutrition Facts
| Serving size | 1564.7 grams (1564.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 631 |
| Total Fat 3.40g | 4% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 19704mg | 857% |
| Total Carbohydrate 142.60g | 52% |
| Dietary Fiber 7.40g | 26% |
| Total Sugars 115.50g | |
| Protein 8.80g | 18% |
| Vitamin D 0IU | 0% |
| Calcium 254mg | 20% |
| Iron 5mg | 26% |
| Potassium 1589mg | 34% |
Source of Calories