Pickled Cucumbers
Crisp, tangy, and sweet pickles ready in under 5 hours using fresh cucumbers and a simple brine.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- saucepan
- whisk
- colander
- spatula
- quart-sized glass jar
Ingredients
- 1.5 pounds English cucumbers thinly sliced into rounds
- 1 small white onion thinly sliced into half-moons
- 2 tsp kosher salt
- 1 cup white vinegar
- 0.5 cup granulated sugar
- 1 tsp mustard seeds
- 0.5 tsp celery seeds
- 0.5 tsp ground turmeric
- 0.25 tsp black peppercorns
Instructions
- In a large mixing bowl, combine the thinly sliced cucumbers, thinly sliced onion, and kosher salt. Toss thoroughly with your hands until the salt is evenly distributed. Let the mixture stand at room temperature for 30 minutes. The cucumbers will release liquid and soften slightly.
- Meanwhile, prepare the brine. In a small saucepan over medium heat, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and black peppercorns. Whisk continuously until the sugar is completely dissolved, which should take about 3 to 4 minutes. Remove the saucepan from the heat and allow the brine to cool for 10 minutes.
- After the cucumbers have rested for 30 minutes, drain them in a colander. Gently press down with your hands to remove as much excess liquid as possible. Return the drained cucumbers and onions to the mixing bowl.
- Pour the slightly cooled brine over the cucumber and onion mixture. Stir well with a spoon to ensure all the slices are submerged and coated in the liquid. Transfer the entire mixture, including all the liquid and spices, into a clean, quart-sized glass jar or a large airtight container. Press down gently to pack the vegetables.
- Seal the jar tightly and refrigerate for at least 4 hours before serving. The pickles are best when allowed to chill and marinate overnight. They will be crisp, tangy, and flavorful.
Notes
The pickles are best when allowed to chill and marinate overnight.