Pickled Cucumbers from Scott's Nana
Discover the timeless charm of "Pickled Cucumbers from Scott's Nana," a cherished family recipe that delivers crisp, tangy pickles with a homemade touch. Perfectly balancing the boldness of white vinegar and subtle sweetness from granulated sugar, this easy recipe elevates fresh cucumbers with aromatic garlic, fragrant dill, and a blend of black peppercorns, mustard seeds, and optional chili flakes for a hint of spice. With just 20 minutes of prep, these quick refrigerator pickles are ready to enjoy in as little as 24 hours but taste best after 48. Whether you're looking to enhance sandwiches, burgers, or snack plates, these homemade pickles are sure to become a staple in your kitchen.
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Ingredients
- 6 medium-sized Fresh cucumbers
- 2 cups White vinegar
- 1 cup Water
- 3 tablespoons Granulated sugar
- 2 tablespoons Kosher salt
- 4 large Garlic cloves
- 1 bunch Fresh dill
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red chili flakes (optional)
Directions
Step 1
Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference.
Step 2
Peel the garlic cloves and lightly crush them using the side of a knife.
Step 3
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat over medium heat until the sugar and salt are dissolved, stirring occasionally. Once dissolved, remove from heat and let the brine cool slightly.
Step 4
In clean glass jars (pint-sized work best), divide the garlic cloves, fresh dill, black peppercorns, mustard seeds, and red chili flakes (if using) evenly.
Step 5
Pack the sliced cucumbers tightly into the jars, ensuring they are arranged in an upright position for spears or stacked neatly for rounds.
Step 6
Pour the slightly cooled brine evenly over the cucumbers in each jar, leaving about 1/2 inch of space at the top.
Step 7
Seal the jars tightly with lids and gently tap them on the counter to release any trapped air bubbles.
Step 8
Let the jars cool to room temperature before placing them in the refrigerator.
Step 9
Allow the cucumbers to pickle in the refrigerator for at least 24 hours before serving. For best flavor, wait 48 hours.
Step 10
Enjoy your homemade pickles as a snack, on sandwiches, or alongside your favorite meals!
Nutrition Facts
| Serving size | (2042.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 500.7 |
| Total Fat 3.1g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3616.4mg | 0% |
| Total Carbohydrate 95.4g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 58.0g | |
| Protein 12.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 402.5mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 2636.2mg | 0% |
Source of Calories