Here are some delicious and easy recipes for pickling cucumbers! 🥒🥫

Here are some delicious and easy recipes for pickling cucumbers! 🥒🥫

1. Classic Dill Pickles

Crisp and tangy, perfect for snacking or burgers!

Ingredients:

• 4 cups cucumbers (sliced or whole)
• 2 cups water
• 2 cups white vinegar
• ¼ cup salt (pickling salt)
• 2 tbsp sugar (optional)
• 4 cloves garlic (smashed)
• 2 tsp dill seeds (or fresh dill sprigs)
• 1 tsp mustard seeds
• ½ tsp red pepper flakes (optional, for spice)

Instructions:

1. Boil water, vinegar, salt, and sugar until dissolved. Let cool.
2. Pack cucumbers, garlic, dill, mustard seeds, and red pepper into jars.
3. Pour brine over cucumbers, ensuring they're fully submerged.
4. Seal jars and refrigerate for at least 24 hours before eating.
5. Best flavor develops in 3-5 days!

2. Sweet Bread & Butter Pickles

Sweet, tangy, and slightly crunchy!

Ingredients:

• 4 cups cucumbers (thinly sliced)
• 1 small onion (sliced)
• 1 tbsp salt
• 1 cup apple cider vinegar
• ½ cup sugar
• 1 tsp mustard seeds
• ½ tsp turmeric
• ½ tsp celery seeds
• ½ tsp ground cloves

Instructions:

1. Sprinkle cucumbers and onions with salt, let sit for 1 hour, then rinse.
2. In a saucepan, bring vinegar, sugar, and spices to a boil.
3. Add cucumbers and onions, simmer for 5 minutes.
4. Pack into jars and refrigerate for 24 hours before eating.

3. Spicy Garlic Pickles

For those who love heat!

Ingredients:

• 4 cups cucumbers (sliced or whole)
• 2 cups vinegar (white or apple cider)
• 1 cup water
• ¼ cup salt
• 3 cloves garlic (smashed)
• 1 tsp black peppercorns
• 1 tsp red pepper flakes
• 1 jalapeño (sliced, optional)

Instructions:

1. Boil vinegar, water, and salt until dissolved.
2. Pack cucumbers, garlic, peppercorns, and jalapeño into jars.
3. Pour brine over cucumbers and seal jars.
4. Let sit 48 hours in the fridge before enjoying.

4. Fermented Pickles (Old-Fashioned Method)

Naturally probiotic and super flavorful!

Ingredients:

• 4 cups cucumbers
• 3 tbsp salt
• 4 cups water (filtered, no chlorine)
• 3 cloves garlic
• 1 tbsp dill seeds
• 1 bay leaf (optional, for crispness)

Instructions:

1. Dissolve salt in water to make brine.
2. Pack cucumbers, garlic, dill, and bay leaf into a fermenting jar.
3. Pour brine over, ensuring cucumbers are submerged.
4. Cover loosely and let sit at room temperature for 5-7 days.
5. Taste after a few days; when perfect, store in the fridge!