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 tbsp coriander seeds
- 1/2 tbsp fennel seeds
- 3 garlic cloves, roughly chopped
- 1 pint (480 ml) apple cider vinegar
- 1 tbsp salt
- 1/2 tbsp 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