Quick And Easy Pickled Cucumbers
This quick and easy pickled cucumber recipe is full of flavor and is a great way to try your hand at refrigerator pickles!
Servings: 3 quarts
Calories: 326kcal
Ingredients
- 3 dozen cucumbers
- 4 cups white vinegar
- 4 cups water
- ¾ cups sugar
- ½ cup pickling salt (or regular salt)
- 3 tablespoon pickling spices
- 2-3 grape leaves
- sprigs of dill
- 10 garlic cloves
- 2-3 small red peppers
- 2-3 carrots peeled and sliced
- 2 jalapeno peppers
Instructions
- Wash, dry and split cucumbers, carrots and jalapeños length-wise in half.
- Combine vinegar, water, sugar, salt, and pickling spices; simmer 15 minutes
- Place a grape leaf in the bottom of each quart jar.
- Pack pickles, adding 1 garlic clove, 1 red pepper, carrot slices, 2 slices of jalapeño pepper, and a sprig of dill to each jar.
- Pour boiling liquid over pickles, allow to cool slightly and seal before transferring to the fridge.
- These pickles will keep for about 4 weeks in the fridge.
Notes
Note: I did not process these jars for preservation/canning. If you're looking for a process to do that, here's a great tutorial.
Nutrition
Calories: 326kcal | Carbohydrates: 67g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 18923mg | Potassium: 442mg | Fiber: 5g | Sugar: 56g | Vitamin A: 9963IU | Vitamin C: 121mg | Calcium: 127mg | Iron: 1mg
