Pickled Cucumbers In Vinegar (Easy Recipe)
This is an easy homemade recipe for pickled cucumbers. Learn how to can cucumbers in vinegar and spices to consume them all winter with your favorite foods.
Servings: 96 servings
Calories: 11kcal
Equipment
Ingredients
- 4 pounds 4-6 inch cucumbers
- 1 head of garlic
- 1 gallon plain vinegar 5% acidity
- 4 tablespoons canning/pickling salt no iodine
- 2 tablespoons granulated sugar
- 5-6 bay leaves
- 1 teaspoon dried thyme
- 6 teaspoons dried dill or the whole dill stems with umbels and green seeds
- 1 tablespoon mustard seeds
- 1-2 tablespoons black peppercorns
- 1 horseradish root cleaned and sliced in strips
Instructions
Step 1: Preparing the Jars.
- Wash and sterilize your jars. Wide-mouth quart jars are recommended.
- Clean the lids with soapy water, dry them, and boil them for two minutes before use.
- Replace any aged or rusted lids.
Step 2: Preparing the Cucumbers.
- Choose high-quality cucumbers with no blemishes; wash them under running water.
- If necessary, cut cucumbers lengthwise to fit into jars.
- Slice the horseradish into slim pieces.
Step 3: Packing the Jars.
- Fill the jars with cucumbers, garlic cloves, black peppercorns, ¼ teaspoon of dried dill, and slices of horseradish in between.
Step 4: Preparing the Pickling Mixture.
- In a large pot, bring vinegar to a boil together with salt, and sugar. Boil for only 2-3 minutes, then add bay leaves, thyme, and mustard seeds.
- Set aside to cool for about 10 minutes.
Step 5: Filling the Jars with Pickling Mixture.
- Set jars on a metal tray to prevent cracking from thermal shock.
- Using a ladle, slowly pour the hot pickling mixture into the jars, fully immersing the cucumbers.
- Place 1-2 horseradish pieces on top of the jar to hold the cucumbers inside.
- Close the lids tight and store the jars in a cool place above freezing temperature.
Video
Notes
Expert Tips
- Sterilizing through boiling isn't necessary due to the 5% acidity level maintained by undiluted vinegar.
- Once opened, jars last for 2-4 months in the fridge.
- Avoid reusing pickle juice; always use a fresh brine.
- Enjoy the pickles throughout the winter season with stews, soups, roasted meats, beans, or potatoes. They also make a nice gift around the holidays.
- They need about a month to pickle before being consumed. These cucumbers will not ferment and will be perfect for the wintertime.
Nutrition
Serving: 1ounce | Calories: 11kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 292mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
