Home Pickled Cucumbers Are Just Better – a delicious recipe with white vinegar, apple cider vinegar, pickling spice, peppercorn, dill seeds, Mason. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat apple cider vinegar until just beginning to boil.
2
While remaining on the heating element, turn off the heat and let sit until room temperature.
3
*These instructions are very important as this will allow the cider vinegar to release tannins which moderate the fermentation of the cucumbers, allowing for a crisper pickle*
4
Wash and slice pickles as desired and pack into jar tightly.
5
Combine cider vinegar, white vinegar, pickling spice, then fill the jar with distilled water until brim full.
6
Allow the cucumbers to ferment in a warm space for 12 hours, then flip the mason jar over and allow 12 more hours of fermentation.
7
Once at desired tenderness immediately refrigerate to halt fermentation.
18
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tbsp distilled white vinegar, 3 tbsp apple cider vinegar, 1 tbsp pickling spice, 1/2 tbsp whole peppercorn (medley), and more.
Yes, Home Pickled Cucumbers Are Just Better falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
