Pickled Cucumber
Tangy, crisp, and bursting with flavor, this homemade pickled cucumber recipe is the ultimate way to elevate your pantry staples. Featuring a delightful blend of white vinegar, granulated sugar, and fragrant dill sprigs, this quick-pickle method delivers perfectly balanced sweetness and acidity. Infused with bold black peppercorns, garlic cloves, and a touch of optional red chili flakes, each jar offers a customizable kick that’s as versatile as it is delicious. Ready in just minutes with simple ingredients, these pickled cucumbers pair wonderfully with sandwiches, burgers, or charcuterie boards, and are a must-try for fans of easy refrigerator pickles. Make them ahead, and savor their refreshing crunch for up to two weeks!
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Recipe Information
Ingredients
- 4 medium-sized cucumbers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 whole garlic cloves
- 4 small dill sprigs
- 1 teaspoon black peppercorns
- 0.5 teaspoon red chili flakes (optional)
Instructions
Wash the cucumbers thoroughly and pat them dry. Slice them into thin rounds or spears, depending on your preference.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Heat the mixture over medium heat until the sugar and salt are completely dissolved. Remove from heat and let it cool slightly.
While the liquid is cooling, prepare a clean, heat-safe jar or container. Add the garlic cloves (slightly smashed), dill sprigs, black peppercorns, and red chili flakes (if using) to the jar.
Pack the sliced cucumbers into the jar, making sure they are snug but not overly squished.
Pour the slightly cooled pickling liquid into the jar, fully submerging the cucumbers. If the liquid does not cover the cucumbers, add a small amount of water or vinegar to top it off.
Seal the jar with a lid and let it cool to room temperature before placing it in the refrigerator.
Allow the cucumbers to pickle for at least 24 hours before enjoying. For optimal flavor, wait 2-3 days.
Store in the refrigerator and consume within 2 weeks for the best taste and freshness.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7114 mg | 309% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1449 mg | 31% | |
*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.
