Description
Enjoy the crunch and tang of these seasonal pickled cucumbers, perfect for summer snacks or as a side dish.
Ingredients
Scale
- 4 medium cucumbers, sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated 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 white vinegar, water, granulated sugar, salt, mustard seeds, dill seeds, garlic powder, and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
- Remove from heat and let the brine cool to room temperature.
- Place the sliced cucumbers in a large jar or bowl. Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
- Add fresh dill sprigs on top.
- Cover the jar or bowl with a lid or plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Serve chilled as a side dish or snack.
Notes
- For extra flavor, consider adding sliced onions or other spices to the brine.
- These pickles can be stored in the refrigerator for up to 2 weeks.
- Prep Time: 10
- Cook Time: 5
- Category: Side Dish
Keywords: seasonal pickled cucumbers, quick pickles, refrigerator pickles, summer snacks