Freshly pickled vegetables are delicious especially when they are still crunchy. As such home made ones are the best because they can be eaten as soon as they are ready. Pickled Cucumbers are no exception. They require only a very short pickling time and should be consumed within a week or two.
While grocery shopping last week, I was delighted to stumble upon these mini cocktail cucumbers. They are smaller than Kirby cucumbers and just the perfect size for pickling. I had to bring a bag home as I have been wanting to make Pickled Cucumbers. I am not a fan of the store bought version because they are just too tart for my liking.
When I got home, I started working on them right away. I flavored the pickling solution with ingredients I had in my pantry which included dill seeds and garlic. You can certainly experiment with different kinds of fresh and dried herbs and spices.
The pickling solution should be completely cool to prevent the cucumbers from going soft. Since these cucumbers are pretty small, they should be ready in 2 to 3 days. If you like your Pickled Cucumbers crunchy, it is best to make them in small batches so that they can be consumed quickly.
- 1 cup (2480ml) white distilled vinegar with 5% acidity
- ½ tsp dill seeds
- 1½ tsp kosher salt
- 3 tbsp granulated sugar
- 1 lb (450g) cocktail/Kirby cucumbers, washed and pat dry with paper towels
- 2 bulbs garlic, peeled
- Combine vinegar, dill seeds, salt, and sugar in a small saucepan over medium heat. Bring it to a boil, stirring to dissolve sugar and salt. Turn off stove. Allow it to cool completely.
- Cut off ¼ inch from both ends of each cucumber. Place cucumbers and garlic in a sterilized jar.
- Pour cooled pickling liquid into jar. Cover and place in refrigerator for 2 to 3 days.
- Consume within 2 weeks.
Have a wonderful day! 😎