Gourmet Pickled Cucumbers
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Ingredients:
- 1 lb. small cucumbers (Kirby or Persian work great)
- 1 cup Champagne White Wine Vinegar
- 1 cup of water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 3 garlic cloves, peeled and slightly crushed
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 sprigs fresh dill
- 1 bay leaf
Instructions:
- Wash the cucumbers thoroughly. Trim the ends and slice into spears or leave whole for classic pickles.
- Clean a glass jar with a tight-fitting lid by washing it in hot, soapy water. Rinse well and dry completely.
- In a small saucepan, combine the Champagne White Wine Vinegar, water, sugar, and salt. Heat over medium heat, stirring, until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Place garlic cloves, mustard seeds, peppercorns, dill, and the bay leaf at the bottom of the jar.
- Pack the cucumbers tightly into the jar, ensuring they fit snugly but are not overly compressed.
- Pour the warm brine over the cucumbers, ensuring they are fully submerged. Tap the jar gently on the counter to release any air bubbles.
- Seal the jar tightly and refrigerate. Allow the cucumbers to pickle for at least 24 hours before tasting. For the best flavor, let them pickle for 3-5 days.
- These pickles are perfect as a snack, side dish, or in addition to sandwiches and burgers!