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Homemade Easy Pickled Cucumbers Recipe
This is a very easy recipe to make crunchy pickled cucumbers or gherkin pickles.
These quick pickled cucumbers are a great snack for sandwiches or falafel wraps and with a great salty and sour flavour.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Side, Snack
Cuisine:
American, Middle Eastern
Freezer friendly:
No
Shelf life:
1 Month
Servings:
10
Author:
Samira
Ingredients
1
pound
cucumbers
1.5
cups
water
1/4
cup
white vinegar
1
Tbsp
whole coriander seeds
optional
2
Tbsp
sea salt
0.5
ounce
dill
optional
2
cloves
garlic
optional
US Customary
-
Metric
Instructions
Make sure to sterilize all tools and jars you are using. Let them dry well.
Wash the cucumbers and dill.
Make the brine by mixing the water, vinegar, and salt.
Lay the cucumbers in the jar.
Chop the dill and add to the jar.
Add the coriander seeds.
Fill the jar with the brine. Make sure all the cucumbers are submerged.
Tightly close the jar and place it in the fridge. Let them pickle for at least 48 hours (the flavor intensifies best after one week).
Video
Notes
The total time does not include refrigerator pickling time.
Nutrition
Serving:
50
g
|
Calories:
11
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1400
mg
|
Potassium:
93
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
189
IU
|
Vitamin C:
4
mg
|
Calcium:
18
mg
|
Iron:
1
mg