Easy Pickled Cucumber Recipe

If you're looking for a refreshing, tasty dish that can be served as a side or a main course, consider trying our pickled cucumber recipe.I love cucumbers as pickled or salads. This dish is easy to make, and will quickly become a favorite in your household. Plus, it's low in calories and high in vitamins, making it a healthy option for anyone looking to eat healthy without sacrificing taste.

Now, who doesn’t love a good dill pickle: delicious, crunchy, a little pungent, slightly sour, a touch salty, and a tinge of garlic.

And these phallic shaped warty green numbers are healthy too! Well these naturally, lactic acid fermented pickled cucumbers carry the good bacteria forming guys with them. You saw in the video above how crazy simple they are to make, so no excuses. Get your jar, get your cucumbers (or little onions, or beets, or carrots, or peppers, or mix of the lot) and get pickling.

Wow. First Grandma Meghan’s Tomato sauce and now pickles? I am totally an old Italian meets Jewish Bubbie. Pass me my house dress and slippers, got to get my curlers in my hair quick as can be, my stories are about to start.

Oh wait one second, before I go I thought you might still be wondering why I am telling you to make your own pickles. As any lady knows, not all pickles are created equal. Let’s compare and contrast for a moment.

Pickling cucumbers are good for pickling because they are small and solid, providing a nice pickle crunch. You can pickle any cucumber, however slicing and English cucumbers will be more mushy due to the moisture level, but they will still taste fantastic.

Here are the Ingredients for my pickled Cucumber:

Pickled Cucumber

• Mason jar’s worth of cucumbers (or vegetable of choice)
• 2 Tbs celtic sea salt
• 1 Tbs Dills seeds or 1 bunch fresh dill
• 1 Tbs mustard seeds
• 1-2 cloves of garlic, sliced (optional)
• Water- enough to cover vegetable

(Add all to jar, leave on counter for three days then transfer to fridge. Ready and serve!)

• (Store Bought) Dill Pickles:
• Cucumbers, water, glucose-fructose and/or sugar, white vinegar, salt, spices, dill weed, calcium chloride, polysorbate 80, turmeric.

Genuine dill pickles can be made by fermenting cucumbers in a crock. Genuine dill pickles require 3 to 4 weeks to ferment at 70°F. Bacteria produce lactic acid during the fermentation process, which preserves the cucumbers and gives them the distinctive colour and texture of authentic dills.

To get the best results, do the following: Refrigerate the pickled cucumbers for at least 1 night before using. Pickles, whether quick or refrigerator pickles, must be kept refrigerated. They can be stored for up to two months.

For ease, I have italicized the ingredients that have no place on a pickle.

Pickles are preserved in a fermented brine that contains healthy bacteria, making them a nutritious supplement to any diet. Pickles that have been fermented provide higher health benefits than pickles that have not been fermented. Unfermented pickles, on the other hand, are high in vitamins like vitamin K and vitamin A.

Thank you for reading our blog post on the recipe for pickled cucumber! We hope you enjoyed it and found it helpful. In the comments section below, we want you to tell us what you thought of the blog and if you tried out the recipe. We would love to hear your thoughts!

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