Ingredients and Weight:
- Fresh pickling cucumbers, 2 pounds
- Sugar, 1 cup
- White vinegar, 1 cup
- Water, 1 cup
- Salt, 1 tablespoon
- Mustard seeds, 1 tablespoon
- Celery seeds, 1 tablespoon
- Dill seeds, 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Wash and trim the cucumbers. Slice them thinly (about 1/4 inch thick) using a mandoline or a sharp knife.
- In a large bowl, combine the cucumbers, sugar, vinegar, water, salt, mustard seeds, celery seeds, and dill seeds. Stir well to combine.
- Transfer the mixture to a clean glass jar or jars. Cover the jar(s) tightly and refrigerate for at least 24 hours before serving.
Nutritional Information:
- Serving size: 1/2 cup
- Calories: 30
- Carbohydrates: 8 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: 280 milligrams
Dish Characteristics:
- Crisp and refreshing
- Sweet, tangy, and savory
- Perfect as a side dish or appetizer
User Comments:
- "These pickles are so delicious and easy to make! I love the perfect balance of sweetness and tartness."
- "I made these for a party and they were a huge hit. Everyone raved about how addictive they were."
- "I love that I can use fresh cucumbers from my garden to make these pickles. They're so much better than store-bought ones."
Special Precautions and Tips:
- Use pickling cucumbers for best results.
- To make the pickles more spicy, add a few slices of jalapeño or Serrano pepper to the jar.
- The pickles will keep in the refrigerator for up to 2 months.
