How to pickle cucumbers with vinegar

Learn how to pickle cucumbers in the comfort of your home with this simple, family-friendly recipe! Enhance your meals with a burst of flavor by indulging in the homemade goodness of these tangy, crunchy pickled cucumbers.

From a young age, my mother taught me how to pickle cucumbers, and throughout the years, I have faithfully followed her cherished recipe, with great success! Homemade pickles have become a delightful addition to our meals and even find their way into our vibrant salads. When the craving for something tangy strikes, I indulge in a slice or two of these delightful pickles.

Not only are pickled cucumbers low in calories, but they also offer a rich source of essential vitamins and minerals. With just about 10 calories per medium-sized cucumber, these pickles make for a guilt-free and satisfying snack!

Pickling cucumbers for long term storage provides a convenient way to preserve cucumbers for several months. I absolutely love pickling cucumbers as well as other vegetables like Pickled Green Tomatoes or red bell peppers. I like canning my own vegetables as I know all ingredients I use are healthy and good for my family, no preservatives or other chemicals involved.

How to pickle cucumbers with sugar and vinegar

The ingredients

For 3 jars you’ll need:

• Fresh pickling cucumbers (dill cucumbers, Kirby cucumbers or Gherkin are all great choices)
• Sugar
• Table salt
• Black peppercorn
• Mustard seeds
• Vinegar (white wine vinegar; do not replace with apple cider vinegar as it will taste completely different – not bad but different)
• Garlic cloves
• Dry bay leaves
• And of course water to fill the jars (pint jars or mason jars)

Note: Sometimes we like adding some fresh dill too. If you don’t have fresh dill, you can use 1/4 teaspoon dill seed per jar. If you like to make this recipe spicy, add some red pepper flakes. And sometimes we love adding a bit of cauliflower and carrots to the jars when making these dill pickles.

Equipment needed:

• Pickling jars
• Measuring spoons
• Large pot
• Oven

Directions to make the pickled cucumbers:

1. Wash the cucumbers very well and keep only the healthy ones.
2. Sterilize the jars well (here’s an article on the topic)
3. Place the cucumbers in jars (but don’t overcrowd them).
4. Pour vinegar to the bottom of the jar (about 2 fingers).
5. Put one teaspoon of sugar and one teaspoon of salt in each jar. If you want to make sweet pickles (or sweeter), add more sugar, 2-3 tablespoons per jar.
6. Add spices: 2 large bay leaves (or 3 small), about 30 peppercorns and 1 teaspoon mustard seeds, per jar (if you chose to use garlic, put 2-3 cloves per jar at this stage).
7. Fill with water almost up to the rim.
8. Tightly screw the lid on.
9. Place jars in a large pot and cover with water up to the lid.
10. Bring to boil and continue boiling for 5 minutes.
11. Leave to cool for 1 hour, without removing from the pot.
12. Transfer to a baking sheet, bottoms up, and place in a pre heated oven on low, for 15 minutes. They’ll change color which is exactly what you want.

Tips for making perfect pickled cucumbers

• Use fresh, firm cucumbers for best results. Soft or bruised cucumbers may not hold up well during pickling.
• Soak the cucumbers in ice water for 2 hours before pickling to help them stay crisp.
• Experiment with different types of vinegar, such as apple cider or rice vinegar, for unique flavors.
• Add spices or herbs like dill, garlic, or red pepper flakes to the pickling liquid for added flavor.
• Make sure your jars and lids are sterilized before canning to prevent bacterial growth.

Recipe variations

If my recipe is not entirely what you’re looking for, try some of these variations to create your perfect pickled cucumbers:

• For a sweeter flavor, add more sugar or use honey instead.
• Add different herbs and spices, such as rosemary, thyme, or coriander seeds.
• Use apple cider vinegar or rice vinegar instead of white wine vinegar for a unique twist on the classic recipe.
• For a spicier version, add red pepper flakes or sliced jalapeños to the pickling liquid.

What to serve pickled cucumbers with

Pickled cucumbers make for the perfect companion to a variety of dishes. Their tangy and crunchy flavors pair well with rich meats like steak or hearty stews. They also add a pop of flavor to burgers and sandwiches, making them a great condiment. And of course, they are a classic side dish for BBQs and picnics.

I recently made this recipe for 20 minute skillet chicken thighs and the recipe worked great when paired with these pickled cucumbers. In the past we paired these pickles with our slow cooker Bourbon chicken and this amazing crispy buttermilk fried chicken recipe! We also love using them in this potato salad or this chicken and peas salad. So delicious!

Frequently Asked Questions

How do you prepare cucumbers for pickling?

To prepare cucumbers for pickling, start by washing them thoroughly and trimming off the blossom end. Then, slice or cut the cucumbers into your desired shape and size. You can leave them whole, slice them into coins or spears, or even spiralize them for a fun twist on traditional pickles. I prefer them as wholes as they stay crisp longer.

Next, soak the sliced cucumbers in ice water for 2 hours to help them stay crisp. Drain and pack the cucumbers into sterilized jars, leaving about 1 inch of headspace at the top.

Can I pickle regular cucumbers?

Yes, you can pickle regular cucumbers just like you would pickling cucumbers. However, keep in mind that regular cucumbers tend to have more seeds and thinner skin, which may affect the texture of your pickles. If using regular cucumbers for pickling, make sure they are fresh and firm to ensure a crispier final product.

Can you pickle with just vinegar?

Yes, you can pickle with just vinegar. White vinegar is the main ingredient in quick pickling methods and acts as a natural preservative. However, for traditional fermentation methods, additional ingredients such as salt and sugar are needed to create the right environment for beneficial bacteria to grow and ferment the cucumbers. So while you can technically pickle with just vinegar, it may not result in the same flavor and texture as traditional pickling.

How does vinegar turn cucumbers into pickles?

Vinegar turns cucumbers into pickles through a process called acidification. The high levels of acetic acid in vinegar lower the pH of the pickling solution, creating an acidic environment that inhibits the growth of harmful bacteria while allowing beneficial bacteria to thrive and ferment the cucumbers. This fermentation process breaks down sugars and other compounds in the cucumbers, resulting in a tangy and flavorful pickle.

How long does a cucumber take to be a pickle?

The length of time it takes for a cucumber to turn into a pickle depends on the pickling method used. Refrigerator pickles can be enjoyed within a few days, while traditional pickles may take several weeks to fully develop their flavor.

The important thing is to follow the recipe and instructions carefully to ensure the best results. The longer they ferment, the more flavorful and tangy they will become.

How do you know when pickles are ready?

You can tell if your pickles are ready by their color, texture and taste. Generally, pickles are ready to eat after 24 hours of being canned or fermented. However, for a stronger flavor, you may want to wait a few days or even weeks before enjoying them. To test the pickles, give them a quick taste or check their texture. If they are tangy and crispy, they are most likely ready to be enjoyed!

Are pickled cucumbers healthy?

Pickled cucumbers can be a healthy addition to your diet when consumed in moderation. They are low in calories and fat, and high in fiber and vitamin K. However, the pickling process may reduce some of their nutritional value, so it’s important to balance pickled cucumbers with other fresh fruits and vegetables in your diet. Also, be mindful of the sodium content in pickles, as they can be high in salt. Consider making your own pickles at home with reduced or no added salt for a healthier option.

Can you pickle cucumbers that are yellow?

Yes, you can pickle cucumbers that are yellow. While green cucumbers are the most commonly used for pickling, yellow cucumbers can also be pickled. These are green cucumbers that have parts growing in the shade which will turn yellow. Just make sure the cucumbers are firm and fresh for optimal pickling results.

How long do homemade pickled cucumbers last?

Homemade pickled cucumbers can last for several months when stored properly. Canning methods, such as water bath canning or pressure canning, can prolong the shelf life of pickles even longer. It’s important to store pickles in a cool, dry place and use proper hygiene practices when handling them to prevent spoilage.

Once opened, homemade pickles should be stored in the refrigerator and consumed within a couple of weeks.

Storage tips

While waiting for the pickles to ferment properly, store the jars upright in a cool, dark place for about a month or so.  I found that these pickles are best to serve after about 1 month. I like to allow them more time in the jar for the best flavor and we usually end up serving all jars within 2-3 months.

But if you’re really in a hurry, you can serve them after 3 weeks. Open a jar and test a pickle for texture and taste. If they’re good, put the pickle jar in the fridge. Once opened, jars should be stored in the fridge.

Similar posts you will enjoy

• How to make pickled green tomatoes
• Apple green tomatoes jam recipe
• How to prepare jars for canning
• How to preserve pumpkin flesh

And there you have it, a simple and delicious recipe for homemade pickled cucumbers that will add a burst of flavor to any meal. Get creative with different spices and vegetables to create your own unique pickles. Not only is the process fun and easy, but it’s also a great way to preserve fresh produce and enjoy it throughout the year.

There are probably many recipes out there teaching how to pickle cucumbers but I swear by my mom’s pickled cucumber recipe! It gives such tasty, crisp pickles that are not too spicy or salty. This recipe pickles the cucumbers in vinegar rather than brine (which is also a tasty alternative but quite heavy on sodium). Pickling in vinegar is a less aggressive process. Happy pickling!

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