Garlicky Pickled Cucumbers in Vinegar Brine
This is my simple recipe for pickled cucumbers in the fridge. I love garlic but you can omit the garlic powder and reduce the number of garlic cloves to one (or even none) if you aren't fighting vampires.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon red pepper flakes
- 1 teaspoon mustard seed
- 1 teaspoon peppercorns
- 3 sprigs fresh dill
- 4 whole cloves
- 2 cups white vinegar
- brine (per full batch)
- 2 quarts water i.e. 8 cups
- 1 cup apple cider vinegar
- 8 tablespoons sea salt i.e. 1/2 cup
- seasonings (per 1-qt jar)
- 16 whole cucumber sliced, speared or whole. quantity depends on the size of cukes and jars.
- 1 teaspoon dry dill weed
- 3 whole bay leaves
- 4 cloves garlic slightly smash and cut in half
- 1 whole jalapeno fresh, sliced (optional)
- 1/2 teaspoon garlic powder (optional)
- Carbohydrate 210.513834605376 g
- Cholesterol 0 mg
- Fat 12.5459842028787 g
- Fiber 36.7659117877709 g
- Protein 36.7006908302418 g
- Saturated Fat 3.39734112650672 g
- Serving Size 1 1 Serving (7611g)
- Sodium 42117.8560908944 mg
- Sugar 173.747922817605 g
- Trans Fat 3.58417484961189 g
- Calories 1033 calories
1. Sanitize jars and lids 2. Bring the brine to a boil and then simmer for 5 min stirring. Then turn off the heat. 3. Smash and halve the garlic cloves. 4. Prepare cucumbers if slicing or spearing. 5. Add all non-fresh seasonings to the bottom of each jar plus 2 sprigs of dill weed and bay leaves. Add jalapeño slices if desired. 6. Pack cucumbers tightly adding the remaining dill and bay leaves somewhere in the middle. 7. Ladle the brine into the jars covering all ingredients leaving some space at the top. 8. Loosely screw on the lids and let cool to room temperature (at least 30 min). 9. Tighten the lid, shake around to stir the flavors, and store in a refrigerator for at least a week shaking every day or so.
