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Pickled Cucumbers – Pops of Flavour

Courses
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 10 min Rest Time: 24 hour Total Time: 24 hrs 20 mins
Ingredients
  • 500 grams Baby cucumbers
  • 2 cups White vinegar
  • 2 cups Filtered / / Boiled and cooled water
  • 2 tablespoons Table salt
  • 4 cloves Garlic
  • 1 tablespoon Sugar
  • 2 Sterilized Mason Jars (For storage)
Instructions

  1. Wash and dry the baby cucumbers. 

  2. Place jalapenos into sterilized mason jars. Add 2 garlic cloves in each jar.

  3. In a saucepan, combine water, vinegar, sugar and salt. Bring this mixture to a gentle boil, stirring until everything dissolves.

  4. Carefully pour the hot brine over the cucumbers until fully submerged. Let it cool to room temperature, then tightly seal the lid. Refrigerate upto 3 months. Let the pickles sit for at least 24 hours before using.

Note

Always use sterilized jars to extend shelf life.

For extra flavour, you can add dill, green chillies or peppercorns 

Pick firm, small, baby cucumbers for maximum crunch.

Keywords: pickled cucumbers, kitchen essential, cucumbers, homemade pickles
Read it online: https://anniesgourmet.net/recipe/pickled-cucumbers/