Pickled Baby Cucumbers
These quick pickled baby cucumbers with dill are crunchy, sweet, and tangy. They make the perfect addition to salad, wraps, and burgers.
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Servings: 4
Ingredients
- 10.5 ounces (300 g) baby cucumbers
- ⅔ cup (160 ml) white wine vingar NOT distilled white vinegar (see notes)
- ⅔ cup (160 ml) water
- 2 tablespoons sugar
- ½ teaspoon salt
Spices
- ½ teaspoon dried dill weed
- ¼ teaspoon black peppercorns
- ¼ teaspoon yellow mustard seeds
Instructions
- Make the brine. Add the water, white wine vinegar, sugar, and salt to a small saucepan. Heat over medium heat until the sugar and salt have dissolved.
- Prepare the cucumbers. Cut the baby cucumbers lengthwise in 4, in half, or into slices (according to your personal preference).
- Fill the jar. Add the cucumbers to a 16-ounces (500 ml) glass jar. Make sure they are tightly fitted and don't stick out from the jar (if they do, cut off the tops).
- Pickle. Pour the warm vinegar brine on top and leave 0.5 inches (1,3 cm) head space at the top. Add in the dill, peppercorns, and mustard seeds. Give it a good stir. Make sure the cucumbers are completely submerged and close with a lid. Let it come to room temperature.
- Cool and store. Place in the refrigerator overnight or for at least 20 minutes before serving.
Notes
- White wine vinegar vs distilled white vinegar: White wine vinegar is milder, fruiter, and less pungent than white vinegar. If you want to substitute it you can use ⅓ cup white vinegar + ⅓ cup apple cider vinegar OR use ⅔ cup white vinegar but add an extra tablespoon of sugar.
- Use the brine in salad dressings or make my famous veggie burger sauce.
Nutrition
Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Fiber: 0.5g | Sugar: 7g
Equipment
- 16-ounce Weck jar (500 ml)
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