Sour Cucumber Pickle

This sour cucumber pickle recipe combines fresh cucumbers with a tangy brine to create a delicious, crunchy snack. Perfect as a side dish, topping, or a standalone treat, these homemade pickles are both flavorful and easy to prepare. With a customizable brine and a mix of spices, this recipe allows you to enjoy a refreshing pickle that can be tailored to suit your taste.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 5

Course: Snack

Cuisine: American

Calories: 40

Ingredients Equipment Method Notes

Ingredients

4-5 medium cucumbers fresh and firm
2 cups white vinegar or apple cider vinegar
1 ½ cups water
1 tablespoon salt preferably sea salt
2 tablespoons sugar
1 tablespoon mustard seeds
1 teaspoon black peppercorns
2-3 garlic cloves peeled and smashed
1 teaspoon red chili flakes optional for extra spice
Fresh dill optional
2-3 bay leaves optional

Equipment

A cutting board and knife
A pot for boiling the brine
Sterilized glass jars or containers for storing
Measuring spoons and cups
Spoon for stirring the brine
Funnel (optional)

Method

Prepare the Cucumbers: Wash the cucumbers thoroughly. Slice them into rounds, spears, or keep them whole, depending on your preference. Leave the skin on for added crunch or peel if desired.
Make the Brine: In a pot, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Add mustard seeds, peppercorns, garlic, chili flakes, and any optional spices like fresh dill or bay leaves. Simmer for 2-3 minutes to let the flavors meld.
Pack the Jars: Place the cucumber slices or spears into sterilized jars. Pack them tightly, ensuring they are evenly arranged. Add additional herbs or spices if desired, such as dill sprigs or extra garlic.
Pour the Brine: Once the brine has cooled slightly, pour it over the cucumbers in the jars. Ensure the cucumbers are fully submerged. Use a spoon to gently press them down, releasing any trapped air. Seal the jars tightly.

Notes

Customization: You can adjust the amount of sugar and vinegar to make the pickles more or less sour, depending on your preference.
Storage: Store the pickles in the refrigerator for up to 3 weeks. For longer storage, you can can the jars using a boiling water bath.
Spices: Feel free to experiment with additional spices like coriander seeds, turmeric, or peppercorns to create your own signature pickle flavor.
Quick Pickles: If you're in a hurry, let the pickles sit in the brine for a few hours for a quick sour pickle option.