Pickled Cucumbers

🛒 Ingredients

• Cucumbers 100 g · 15 kcal

👨‍🍳 Instructions

1. Wash cucumbers thoroughly and trim off the blossom and stem ends. For extra crispness, soak cucumbers in ice water for 2-4 hours prior to pickling.
2. Sterilize canning jars and lids. In each jar, place fresh dill sprigs, garlic cloves, mustard seeds, and black peppercorns at the bottom.
3. Pack cucumbers tightly into the prepared jars, leaving about 1 inch (2.5 cm) of headspace. For larger cucumbers, slice them into spears or rounds to fit.
4. In a large saucepan, combine water, white vinegar, pickling salt, and granulated sugar. Bring the mixture to a rolling boil, stirring until the salt and sugar are fully dissolved.
5. Carefully pour the hot brine over the packed cucumbers, ensuring they are completely submerged. Tap jars gently on the counter to release any trapped air bubbles.
6. Seal the jars with sterilized lids. Process the jars in a boiling water bath for 10-15 minutes for long-term storage, following proper canning guidelines. Alternatively, refrigerate for immediate consumption.
7. Allow the pickled cucumbers to cool completely. For best flavor development, store in a cool, dark place for at least 2-4 weeks before opening and enjoying.