Ingredients
Scale
- 2 cups sliced cucumbers (or your choice of vegetables like carrots, radishes, bell peppers)
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 cloves garlic, sliced
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs or other herbs (optional)
Instructions
- Wash and slice vegetables into thin, even pieces; place in a clean jar or airtight container.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil while stirring until sugar and salt dissolve. Let cool slightly.
- Pour the warm brine over the vegetables, add garlic, peppercorns, mustard seeds, and herbs if desired. Ensure vegetables are fully submerged.
- Seal tightly and refrigerate. Let sit for at least 2 hours for crispy pickles, or up to 24 hours for stronger flavor.
Notes
- Use thinner slices to keep vegetables crispy.
- Adjust herbs and spices for more flavor.
- Keep in airtight containers to maintain freshness and prevent spoilage.
- Consume within 2 weeks for best quality.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snack
- Method: Stovetop, Refrigerator
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: ½ cup
- Calories: 25 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg