Servings: 8 Servings
Calories: 35kcal
Equipment
- Saucepan
- Jar
Ingredients
- 18 ounces of pickling or English cucumbers
- 1 tablespoon mustard seeds
- 1 tablespoon dill seeds
- 1 teaspoon kosher or pickling salt
- 1 teaspoon granulated sugar
- 4 large or 8 small fresh dill sprigs
- 1 ¾ cups 450 ml of clear distilled vinegar
- ¾ cup 200 ml of water
- 1 teaspoon coriander seeds
- 1 clove garlic peeled and lightly crushed
Instructions
Step 1: Preparing the Cucumbers
- First things first, wash your cucumbers thoroughly. You don’t want any dirt messing with your brine. After washing, slice them into thin chips, about a quarter-inch thick.
Step 2: Creating the Brine
- In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil and stir until the salt and sugar dissolve. This should only take a couple of minutes.
Step 3: Spicing Things Up
- While the brine is heating, add the mustard seeds, dill seeds, coriander seeds, and crushed garlic clove to your jar. Fresh dill sprigs go in last. Arrange them so they don’t block the cucumbers from fully submerging.
Step 4: Packing the Jar
- Now, it’s showtime. Pack your cucumber slices into the jar, stacking them neatly without cramming them too tightly. Pour the hot brine over the cucumbers, fully covering them.
Step 5: Cooling and Storing
- Seal the jar and let it cool to room temperature before storing it in the refrigerator. The pickles need to marinate for at least 24 hours, but waiting 48 hours gives them even more flavor.
Notes
- Use Fresh Cucumbers: They should be firm, without soft spots.
- Sterilize Your Jar: Ensures no bacteria interfere with the pickling process.
- Let Brine Cool Slightly: Pouring extremely hot brine can make the pickles mushy.
- Keep Cucumbers Submerged: Use a weight to keep them below the brine.
- Patience is Key: Giving them more time to marinate will make them tastier.
Nutrition
Calories: 35kcal
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