Crispy Tangy Pickled Cucumber Snack
A quick and easy pickled cucumber snack that is crispy, tangy, and slightly spicy, perfect for meal prep or to brighten up any meal.
Ingredients
Pickling Ingredients
- 4 medium cucumbers English or Persian cucumbers recommended for extra crisp.
- 1 cup rice vinegar Can substitute with distilled white vinegar.
- 1/2 cup water
- 1/4 cup granulated sugar Adjust based on sweetness preference.
- 1 tablespoon kosher salt Use less if using table salt.
- 1 teaspoon red pepper flakes Adjust for desired spiciness.
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds Can be omitted if unavailable.
- 1 teaspoon coriander seeds Can be omitted if unavailable.
- 1 tablespoon chopped fresh dill
Instructions
Preparation
- Wash cucumbers and slice them into 1/4-inch rounds.
- In a small saucepan, combine rice vinegar, water, sugar, kosher salt, red pepper flakes, mustard seeds, coriander seeds, and minced garlic.
- Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely.
- Place cucumber slices and chopped fresh dill into a clean jar or airtight container.
- Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged.
- Let the jar cool to room temperature, then seal and refrigerate for at least 2 hours before serving.
Notes
These pickles are best stored in the coldest part of the fridge, sealed well. They typically taste their best within the first 5 to 7 days.