Homemade Cucumber Pickles
Discover the ultimate recipe for **Homemade Cucumber Pickles**, a fresh and tangy treat that transforms everyday cucumbers into crisp, flavorful delights. Perfect for sandwich toppings, charcuterie boards, or snacking, this easy-to-follow recipe uses a vibrant blend of ingredients like garlic cloves, fresh dill, mustard seeds, and red pepper flakes to create pickles bursting with bold, aromatic flavors. The simple vinegar-based brine comes together in minutes, while the pickling process requires just a quick prep time before refrigeration. With customizable slices—spears or rounds—and a short curing period, these pickles are ready to enjoy in as little as 24 hours, though patience reveals even deeper flavor after a week. Make your own zesty pickles at home and elevate your meals with this satisfying and surprisingly simple method!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Begin by thoroughly washing the cucumbers under cold water. Trim off the ends and slice them into spears or rounds, depending on preference.
Peel the garlic cloves and gently crush them with the flat side of a knife.
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.
In clean sterilized jars, distribute the dill, garlic cloves, black peppercorns, mustard seeds, red pepper flakes, and bay leaves evenly.
Pack the sliced cucumbers into the jars, arranging them tightly but without crushing.
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.
Seal the jars with lids and let them cool to room temperature.
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.
Serve chilled and enjoy your homemade cucumber pickles.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19704 mg | 857% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 115.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
