Description
These homemade pickles are a tart and garlicky delight, perfect for adding a burst of flavor to any meal. Enjoy them fresh within 10 days.
Ingredients
Scale
- 2 pickling cucumbers, thinly sliced
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon fennel seeds
- 3 garlic cloves, roughly chopped
- 1 pint apple cider vinegar
- 1 tablespoon salt
- 1/2 tablespoon black pepper
Instructions
- In a large pot, bring water to a rapid boil. Carefully place a mason jar and its lid into the boiling water. Let them boil for 30 seconds to a minute to sterilize. Remove the jar and lid, set aside, and let them dry completely.
- Thinly slice the cucumbers and set aside.
- In the sterilized mason jar, combine the coriander seeds, fennel seeds, and roughly chopped garlic cloves.
- Pack the sliced cucumbers tightly into the jar, leaving some space at the top.
- In a separate bowl, mix the apple cider vinegar, salt, and black pepper until the salt is dissolved.
- Pour the vinegar mixture over the cucumbers in the jar, ensuring they are completely submerged.
- Seal the jar with the lid and shake gently to distribute the spices evenly.
- Place the jar in the refrigerator and let the cucumbers pickle for at least 4 hours before serving. For best results, let them sit overnight.
Notes
Eat these pickles within 10 days for the best flavor. Store them in the refrigerator after the first taste. These pickles are not meant for long-term storage like traditional canned pickles.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 5
- Sugar: 0
- Sodium: 290
- Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0