Hot Pickled Cucumber
Transform your cucumbers into a tangy, spicy delight with this Hot Pickled Cucumber recipe! Perfectly balanced with the sharpness of white vinegar, a touch of sweetness from granulated sugar, and the fiery kick of red chili flakes, this quick homemade pickle is a dream for spice lovers. Infused with aromatic garlic, black peppercorns, mustard seeds, and fresh dill, every bite packs a bold punch of flavor. Whether you're slicing them into rounds or spears, these pickled cucumbers take just 15 minutes to prep and are ready to enjoy after marinating for 24 hours. Serve them alongside sandwiches, burgers, or charcuterie boards for a zesty, crisp accent that’ll elevate any meal. Plus, they stay fresh in the fridge for up to two weeks! This easy pickling recipe is your go-to for a quick, versatile condiment that’s as delicious as it is satisfying to make.
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Recipe Information
Ingredients
- 4 medium Cucumbers
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Salt
- 3 whole Garlic cloves
- 1 teaspoon Red chili flakes
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 sprigs Fresh dill
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds or lengthwise spears, depending on your preference.
In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Heat over medium heat, stirring, until the sugar and salt dissolve completely. Remove from heat and let the brine cool slightly.
Sterilize a 1-quart jar (or equivalent) by washing it with hot, soapy water and rinsing well. Let it air dry completely or wipe it with a clean towel.
Place the garlic cloves, red chili flakes, black peppercorns, mustard seeds, and fresh dill in the bottom of the jar.
Pack the sliced cucumbers tightly into the jar, leaving about 1/2 inch of space at the top.
Pour the warm brine over the cucumbers, ensuring they are fully submerged. Tap the jar gently on the counter to release any air bubbles, and add more brine if needed to cover the cucumbers completely.
Seal the jar tightly with a lid and let it cool to room temperature before refrigerating.
Allow the cucumbers to pickle for at least 24 hours before serving for the best flavor. They can be kept refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
52 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 318 mg | 7% | |
*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.
