I love making these for a healthy snack or to have on hand with burgers, meats and salads.
For the brine, I used 1 to 1 ratio for vinegar to water but feel free to adjust the ratio based on your taste I made 2 different batches, one with mustard seeds, peppercorns and garlic and the other with shallots, garlic, and red pepper flakes for some heat.
If you prefer not to heat the brine, you can also add the brine ingredients into a jar or container and mix well before adding the remaining ingredients. Letting it sit overnight is ideal for the flavors to develop but you can also eat them after about an hour.
Pickled Cucumbers
Ingredients
1/2 cup apple cider vinegar ( or white vinegar or rice vinegar)
1/2 cup water
1 teaspoon sugar ( more or less depending on preference)
1 1/2 teaspoons salt ( more or less depending preference)
2 garlic cloves, smashed
3-4 Cucumbers, sliced ( Persian or pickling)
Optional ingredients: garlic, shallots, onions, jalapeno, dill, peppercorns, mustard seeds, red pepper flakes
Directions
Brine: In a saucepan, add the vinegar, water, sugar, salt and garlic and heat until the sugar and salt dissolves.
Remove from heat and set aside to cool.
Pack the cucumbers and optional ingredients into a jar or container, leaving about an 1/2 inch space at the top.
Pour the brine over the cucumbers so they’re fully submerged. Close the lid, give it a shake and place in the refrigerator 1-24 hours before eating.
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