Pickled Cucumbers | Quick Pickle Cucumbers | Refrigerator Pickled Cucumber
Pickled Cucumbers | Quick Pickle Cucumbers | Refrigerator Pickled Cucumber. Quick pickled cucumber recipe with garlic and dill. These refrigerator pickles are super easy to make and are ready to serve the next day.
Ingredients
- 20 piece 4-6 inch Cucumbers Tendli
- 1 Piece Head of Garlic
- 3 Cup White Vinegar 5% acidity
- 4 tablespoons Pickling Salt no iodine salt
- 4 tablespoons Granulated Sugar
- 1 teaspoon Dried Thyme
- 2 tablespoons Fresh Dill 1 Bunch
- 1 tablespoon Coriander Seeds
- 1 tablespoons Black Peppercorns
Instructions
- Get your ingredients ready. Wash and drain cucumbers. Sterilise your jars.
- Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, fresh dill.
- In a big pot, bring vinegar to a boil together with salt and sugar.
- Boil for only 2-3 minutes, then add the dried thyme and coriander seeds.
- Set aside to cool for about 10 minutes.
- Pour the liquid over the cucumbers to fill the jars. Ensure cucumbers are totally covered in brine.
- Seal the jars and store them in a cool place for a few hours.
- The flavors develop over time, so an overnight soak is great.11
Notes
- White vinegar is the traditional vinegar for this recipe, however, apple cider or rice wine vinegar are also good.
- The pickles will last at least a week in the fridge but get less crisp as time goes on.
- You can recycle your brine for a couple of times, simply add more cucumbers.