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Hammett Family Pickled Cucumbers

Print Recipe
Course: Snack
Keyword: side dish
Total Time15 minutes
Servings: 2 cans
These pickles are so good with fresh garden cucumbers! They'll keep in the fridge for 2-3 months.

Equipment

  • 2 Quart jars

Ingredients

  • 1 1/4 cups White vinegar or apple cider vinegar, or combination
  • 2 cups Cold water
  • 3 Tablespoons Kosher salt
  • 2 Tablespoons Sugar
  • Fresh garlic see instructions below
  • Mustard seeds see instructions below
  • Fresh dill see instructions below
  • Coriander see instructions below
  • Red pepper flakes see instructions below

Instructions

  • Bring water, vinegar, sugar and salt to a boil in a saucepan.
  • To each jar add: 2 1/2 gloves of garlic halved, 1 teaspoon of mustard seeds, 3-4 dill springs, 1/2 teaspoons of coriander, and 1/4 teaspoon red pepper flakes.
  • Wash and cut cukes to fit into jars.
  • Pour brine over the top of cukes while still hot. When cooled, refrigerate.
  • Pickles are better if they sit in the fridge for at least a day. They can be kept in the refrigerator for 2-3 months.