Pickled cucumbers, which are crunchy, tart, and completely addicting, are a mainstay in many kitchens because they lend a flavorful burst to a wide range of foods. Our tutorial on pickled cucumbers with vinegar will improve your cooking abilities regardless of your level of experience with pickles. This recipe not only gives your meals a spicy kick, but it also gives the traditional cucumber a lovely touch that makes it a delicious snack or the ideal side dish. Now let’s get started on the easy yet rewarding craft of vinegar-pickled cucumbers!
Also: Hungry for More? Ballerina Farm Sourdough – How to Make Ballerina Farm Sourdough!
INGREDIENTS
- 4-6 medium-sized Fresh cucumbers
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoon salt
- 1 tablespoon sugar
- 2 cloves of garlic, peeled and smashed
- 1 teaspoon 1 teaspoon whole black peppercorns
- 1 teaspoon 1 teaspoon mustard seeds
- 1 teaspoon dill seeds (optional)
- Fresh dill sprigs (for added freshness)
INSTRUCTIONS
Prepare the Cucumbers:
-
To begin, give the cucumbers a thorough cleaning. Cut off both ends and cut into spears, rounds, or chips, depending on the shape you want.
Combine Brine Ingredients:
-
In a saucepan, mix together white vinegar, water, sugar, salt, garlic, black pepper, mustard, and dill seeds. After bringing the mixture to a boil, stir until the sugar and salt are fully dissolved. Give it a few minutes to simmer.
Pack the Jar:
-
Sterilize the jar and add a few fresh dill sprigs to the bottom. Leave a small amount of room at the top of the jar and pack the cucumber slices in firmly.
Pour the Brine:
-
Make sure the cucumbers are completely submerged by carefully pouring the hot brine over them. At the top, leave a space of approximately half an inch.
Cool and Seal:
-
Close the jar and let it get to room temperature before replacing the lid. To allow the flavors to combine, chill the pickles for at least 24 hours after they have cooled.
Enjoy:
-
It’s time to savor your own vinegar-pickled cucumbers! These zesty treats are great as a snack or as a perfect match for salads and sandwiches.
Pickle Cucumbers With Vinegar
This easy-to-follow but incredibly delicious recipe for vinegar-pickled cucumbers will wow your palate. Learn the techniques for creating tangy treats that will make your meals taste even better.
Equipment
- A clean, sterilized glass jar with a tight-fitting lid
- Medium-sized saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon:
Ingredients
- 4-6 medium-sized Fresh cucumbers
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoon salt
- 1 tablespoon sugar
- 2 cloves of garlic, peeled and smashed
- 1 teaspoon 1 teaspoon whole black peppercorns
- 1 teaspoon 1 teaspoon mustard seeds
- 1 teaspoon dill seeds (optional)
- Fresh dill sprigs (for added freshness)
Instructions
Prepare the Cucumbers:
- To begin, give the cucumbers a thorough cleaning. Cut off both ends and cut into spears, rounds, or chips, depending on the shape you want.
Combine Brine Ingredients:
- In a saucepan, mix together white vinegar, water, sugar, salt, garlic, black pepper, mustard, and dill seeds. After bringing the mixture to a boil, stir until the sugar and salt are fully dissolved. Give it a few minutes to simmer.
Pack the Jar:
- Sterilize the jar and add a few fresh dill sprigs to the bottom. Leave a small amount of room at the top of the jar and pack the cucumber slices in firmly.
Pour the Brine:
- Make sure the cucumbers are completely submerged by carefully pouring the hot brine over them. At the top, leave a space of approximately half an inch.
Cool and Seal:
- Close the jar and let it get to room temperature before replacing the lid. To allow the flavors to combine, chill the pickles for at least 24 hours after they have cooled.
Enjoy:
- It's time to savor your own vinegar-pickled cucumbers! These zesty treats are great as a snack or as a perfect match for salads and sandwiches.
Video
Notes
Piece of Good Information:
Pickled cucumbers are not only a delicious addition to meals, but they also have certain health advantages. In addition to being high in antioxidants, cucumbers are a good source of potassium and vitamin K. Their nutritional content is increased by the pickling process, giving you a tasty method to include these elements in your diet. Not only do these pickles taste great, but the probiotics that are created during the fermentation process also help to maintain digestive health.Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
Q: How long does it take for pickled cucumbers with vinegar to be ready to eat?
A: To allow the flavors to fully emerge, it is advised to refrigerate the pickles for at least 24 hours. Still, they get more tasty the longer they wait.
Q: Can I use apple cider vinegar instead of white vinegar for pickling cucumbers?
A: Definitely! Although apple cider vinegar has a significantly different flavor profile, white vinegar is still frequently utilized.
Q: Are pickled cucumbers with vinegar healthy?
A: Cucumber pickles do make a nutritious snack. They can be a good source of probiotics, which support intestinal health, and are low in calories.
Q: Can I adjust the level of sweetness or spiciness in the pickling brine?
A: Of course! You are welcome to change the amount of sugar and spice to suit your tastes. To taste, adjust the amount by adding more or less.
Q: How long do pickled cucumbers with vinegar last in the refrigerator?
A: Homemade pickles keep their flavor and quality for several weeks when kept in the refrigerator in a sealed container.
Q: Can I reuse the brine for another batch of pickles?
A: To guarantee strong tastes, it’s better to make a new batch of brine for every pickling session. Pickles made from brine that has been reused could be blander.
Q: What dishes can I pair pickled cucumbers with?
A: Cucumbers pickled are quite flexible! They can be a tasty garnish for burgers, salads, sandwiches, and even eaten as a crunchy snack on its own.
Q: Can I pickle other vegetables using the same vinegar brine?
A: Definitely! This vinegar brine is a great way to pickle a variety of vegetables, such as cauliflower, radishes, and carrots. Use your imagination to combine your favorites.
Q: Can I use this recipe for pickling other types of cucumbers?
A: Sure, this dish works well with a variety of cucumbers. Depending on the thickness and size of the cucumbers, modify the pickling and slicing times.
Nutrition Fact –
Nutritional Information per Serving (assuming 4 servings):
Calories: Approximately 15-20 calories
Total Fat: Negligible
Saturated Fat: Negligible
Cholesterol: 0mg
Sodium: Approximately 500-600mg (mainly from salt and vinegar)
Total Carbohydrates: Approximately 3-5g
Dietary Fiber: 1-2g
Sugars: 1-2g
Protein: Negligible
