Pickled Cucumbers

Proof that you do not need to be Vlasic to be a big dill.

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I’m a big fan of pickles. Growing up in a Jewish household, pickles were always present, and I loved it. In fact, I mainly go to Canter’s Deli in Hollywood because they serve a basket of pickles, which is what most restaurants do with bread. Pickles are a comfort food for me. They’re crisp and juicy, and I just cannot get enough. Whether they’re whole pickles, spears, or chips, I’ll always eat a pickle. Many of my friends were learning to bake bread at home during the pandemic. Me? I started doing my own pickling. I found this recipe for pickled cucumbers, and they were as good as any pickle I’d eaten growing up.

The process of pickling has been around for centuries. Archaeologists have found proof of pickling dating as far back as 2000 BCE from the ancient Mesopotamians. The pickling process preserves the food in brine to extend its shelf life and give it a unique flavor. The high acidity of the pickling solution prevents bacteria, allowing it to store longer and travel safely. Pickling was a great way to extend the lifespan of your food before refrigeration and was so good that it continued long after. But these days, we don’t really pickle out of necessity. We pickle because it’s delicious! This particular recipe gives you the classic tangy flavor we all know and love. You may never eat store-bought pickles again.

Are Pickled Cucumbers Healthy?

I’ve always hated being the decider of healthiness. After all, moderation is the key to any diet, and your personal dietary needs determine the healthiness of any recipe. Since I don’t believe in dictating your diet, I prefer to break down the benefits of the ingredients that make up the meal.

While the pickling process helps preserve some antioxidants, it doesn’t offer the digestive benefits of fermented pickles, which contain probiotics. Also, the salt content could be something to watch if you’re monitoring sodium intake. That said, cucumbers themselves are a good source of vitamins A and K, along with potassium and manganese, which can help support energy levels and overall cell health.

What makes salt kosher?

This recipe calls for kosher salt, and you’ve probably heard of it your entire life. But what makes it “kosher”? Kosher salt gets its name from its use in the koshering process, where it’s used to draw blood from meat. Unlike table salt, it usually has larger grains and no added iodine. While kosher salt itself doesn’t need to be processed under specific Jewish guidelines, it’s often certified kosher by kosher certification bodies. It’s also considered all natural, and while you can substitute it with sea salt, keep in mind that the grain size and how it dissolves may differ, so you might need to adjust the amount.

INGREDIENTS

2 medium cucumbers, thinly sliced
1 cup water
1 cup white vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 cloves garlic, minced
Fresh dill sprigs

INSTRUCTIONS

Prepare

Mix brine and heat until dissolved.

Assemble

Layer cucumbers and spices in jar.

Pickle

Pour brine over cucumbers and refrigerate.

Devour!

FAQs & Tips

How to Make Ahead and Store?

To store your pickled cucumbers, allow them to marinate in the brine and then transfer them, with the brine, into an airtight sealed container. I recommend storing them in a mason jar. Once sealed, you can store your pickles in the refrigerator for up to two months.

Can I make my pickles spicy?

If you would like to add some spice to your pickles, you can add cut spicy peppers to the brine with the cucumbers. This will add some spice to your cucumbers but will also pickle the peppers for another delicious treat.

What is the best cucumber for pickling?

I recommend using Persian cucumbers due to their size and thin skin, but you can also use English cucumbers. Regardless of which cucumber you use, be sure to use uniform cuts. You can even use a slicer to ensure the cucumbers are equal in size.

Serving Suggestions

I personally like pickles for snacking on their own, but they also make a fantastic garnish on so many dishes. I love pickles on a burger, especially when I want to add some tang to a Jalapeno Popper Burger With Ranch. Similarly, you can add tang to most proteins by adding your pickles to dishes like Oven Baked Ribs with 5 Spice and Honey Garlic Glaze. My final suggestion is adding pickles to a spicy dish to help balance the heat. I eat my pickles with Mini Meatloaf and Spicy Pineapple BBQ Sauce.