Ingredients
Pickling Liquid and Seasonings
- 1/2 cup water
- 1/2 cup distilled white vinegar
- 3 tablespoons fresh dill
- 1 tablespoon kosher salt
- 2 garlic cloves
- 1 teaspoon peppercorns
Cucumbers
- 4-5 cups sliced cucumbers (approximately 5 baby cucumbers)
Instructions
- Prepare the pickling liquid: In a clean jar, combine the water, distilled white vinegar, fresh dill, kosher salt, garlic cloves, and peppercorns. Secure the lid tightly and shake vigorously to thoroughly mix the ingredients and dissolve the salt.
- Add cucumbers: Place the sliced cucumbers into the jar. If needed, add extra water to ensure that the cucumbers are completely submerged in the pickling liquid for even flavor absorption.
- Distribute flavors: Tilt the jar gently back and forth to help the brine and seasonings distribute evenly throughout all the cucumber slices, ensuring a consistent pickle flavor.
- Refrigerate to pickle: Seal the jar well and store it in the refrigerator for 24 to 48 hours. This resting period allows the cucumbers to absorb the tangy and aromatic flavors, resulting in crisp and delicious pickles ready to enjoy.
Notes
- Use baby cucumbers or any firm cucumber varieties suitable for pickling to ensure optimal crunch.
- Adjust salt levels according to taste but avoid reducing it too much as it helps in preservation and flavor development.
- The pickles develop better flavor if allowed a full 48 hours to marinate, but they can be eaten after 24 hours if pressed for time.
- Store the pickles in the refrigerator and consume within 1-2 weeks for best freshness.
- For a spicier variation, add sliced jalapeños or red pepper flakes to the jar.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Pickling
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
