Pickled Fresh Cucumbers
Transform your garden-fresh cucumbers into crisp, tangy delights with this easy recipe for Pickled Fresh Cucumbers! Perfect for beginners and seasoned picklers alike, this quick-pickling method combines the refreshing crunch of cucumbers with a savory brine infused with garlic, fresh dill, black peppercorns, and a touch of optional red chili flakes for a subtle kick. With just 20 minutes of prep time and a simple stovetop brine, you can create refrigerator pickles that are ready to enjoy in 24 hours—though their flavor deepens beautifully after a few days. These homemade pickles are ideal for snacking, topping burgers, or adding zing to salads, and they stay fresh in your fridge for up to two weeks. Dive into this vibrant, no-fuss recipe and bring a pop of bold flavor to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized fresh cucumbers
- 1.5 cups water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 large garlic cloves
- 4 sprigs dill sprigs
- 1 teaspoon black peppercorns
- 0.5 teaspoons red chili flakes (optional)
Instructions
Wash the cucumbers thoroughly and cut them into your preferred shape (slices, spears, or leave them whole if small).
Peel the garlic cloves and lightly smash them with the flat side of a knife.
In a medium saucepan, combine water, white vinegar, sugar, and kosher salt. Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt dissolve completely. Once dissolved, remove the saucepan from heat and let the brine cool for about 5 minutes.
Meanwhile, sterilize your glass jars by washing them with hot soapy water and rinsing them thoroughly. Ensure they are completely dry before using.
In each sterilized jar, add a few sprigs of dill, some garlic cloves, a pinch of black peppercorns, and a sprinkle of red chili flakes (if using).
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of space at the top.
Carefully pour the slightly cooled brine into each jar, ensuring the cucumbers are fully submerged. Leave about 1/4 inch of headspace at the top of each jar.
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to develop, though they taste best after 2-3 days.
Serve the pickled cucumbers chilled. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 20.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2079 mg | 44% | |
*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.
