Description
These homemade pickled cucumbers are crisp, tangy, and full of flavor. Perfect for sandwiches, salads, or just as a snack!
Ingredients
Scale
- 4 cups cucumbers, sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Fresh dill sprigs (for garnish)
Instructions
- In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
- Remove from heat and let cool for about 10 minutes.
- In a clean jar, layer the sliced cucumbers, mustard seeds, dill seeds, garlic powder, and red pepper flakes.
- Pour the cooled vinegar mixture over the cucumbers, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving for best flavor.
- Garnish with fresh dill sprigs before serving.
Notes
- For extra flavor, add sliced onions or additional spices as desired.
- These pickles will keep in the refrigerator for up to 2 weeks.
Keywords: homemade pickled cucumbers, quick pickles, refrigerator pickles, easy pickle recipe, dill pickles, tangy cucumbers, cucumber snacks