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1 hour serves 6-8

Quick Pickled Cucumbers

Serve these aside Swedish Meatballs, or really any other recipe! They are perfect as an addition to any meal, for that fresh, crispy crunch! You can make the cucumbers ahead, after the liquid has cooled, cap and store in the refrigerator for up to 1 week. They are best eaten within a day or 2.
A mason jar with fresh dill and cucumbers in brine and spices with a cascade of cucumbers on the cutting board and herbs in the background.

ACTIVE: 20 min. PASSIVE: 40 min. DIFFICULTY Medium

1 hour serves 6-8
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Ingredients:

  • 1 seedless cucumber, peeled and sliced thin
  • 2 sprigs fresh dill
  • 10 whole black peppercorns
  • 1 C distilled white vinegar
  • 1 C water
  • 1/4 C granulated cane sugar
  • 1 t kosher salt
  1. Place sliced cucumbers and dill sprigs in a canning jar.
  2. Put remaining ingredients in a small saucepan and bring to a boil.
  3. Pour pickling liquid in to cucumber jar and let sit, uncapped for 30 minutes.
  4. You can make the cucumbers ahead, after liquid has cooled, cap and store in refrigerator for up to 1 week. They are best eaten within a day or 2.

Instructions

show nutrition +

Amount per 100g

Nutrition is approximate, data retrieved from happyforks.com