Description
A fresh and flavorful way to enjoy crunchy and zesty pickles made with simple ingredients.
Ingredients
Scale
- 1 cup white vinegar
- 1 cup water
- 6 cloves garlic (smack to crush, 3 cloves per jar)
- 3 tsp sea salt or canning salt (avoid anti-caking agents)
- 1/2 tsp sugar
- 1/2 tsp whole peppercorns
- 1 tsp whole mustard seeds
- 3 English cucumbers (wash but do not peel)
- 1/2 oz fresh dill (a few sprigs per jar)
- 1–2 leaves fresh grape leaves (per jar, for ultimate crunch)
- scant 1/8 tsp pickling crisping granules (calcium chloride) (per pint jar, for ultimate crunch)
Instructions
- Prepare the brine: In a pot, combine the vinegar, water, garlic, sea salt, sugar, whole peppercorns, and mustard seeds. Stir well and bring to a boil.
- Prepare cucumbers and jars: While the brine heats, wash the cucumbers and cut them to fit your jars. Make sure your jars are clean and ready for filling.
- Cool the brine: Once the brine reaches a boil, remove it from heat and let it cool for a few minutes.
- Combine & cure: Place cucumber pieces, fresh dill, and grape leaves (or crisping granules) in the jars. Pour the brine evenly over the cucumbers, leaving a little space at the top. Seal the jars tightly.
- Refrigerate & patience: Store the jars in the refrigerator. Allow them to cure for at least 48 hours for flavor development.
Notes
For best results, use fresh, crisp cucumbers and consider experimenting with spices or herbs for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickles, cucumber, homemade, snacks, canning, preserving