These dill pickled cucumber slices are so easy to make and they are super delicious so if like me you love pickles you definitely need to give this pickles recipe a try. They are sweet and sour with a crunchy texture which is exactly what makes a good pickle.
Once you start making pickles at home, it is so hard to go back to store bought pickles especially when you see how easy they are to make. These pickles are known as refrigerator pickles which are quick pickles. Quick pickles are only for a short-term storage and must be stored in fridge unlike fermented pickles.
How to use Pickled Cucumber Slices?
These delicious homemade dill pickles are so good and I use them to enhance the flavour of many of my favourite foods. Use these pickles in burgers and sandwiches especially deli sandwiches. These pickles are so tasty that I even eat them alone as a snack or with some cheese.
Ingredients for Pickled Cucumber Slices
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Garlic – use fresh garlic cloves to flavour the pickles.
- Vinegar – I use white vinegar.
- Water – use a little water to slightly temper the vinegar.
- Sugar – use to give the pickle juice a sweet flavour.
- Sea salt – provides the perfect balance of savoury.
- Dill - for this dill pickles recipe, you can use fresh or dried dill.
- Black Peppercorns - this gives the pickle juice a slightly spicy flavour.
- Fennel Seeds - this gives the pickles a sweet liquorice flavour.
- Caraway Seeds – like fennel seeds it gives the pickles the flavour of liquorice and also gives the flavour of anise.
- Coriander Seeds - this gives the pickles an aromatic and slightly sweet flavour.
- Cucumbers – I use baby or mini cucumbers.
- Onion – I use brown onions to further flavour the pickle juice.
How to Make Pickled Cucumber Slices
1. Peel and chop the garlic then add to a saucepan with the white vinegar, water, sugar, sea salt, dried dill, black peppercorns, fennel seeds, caraway seeds and coriander seeds. Place the pan on a medium to high heat and allow to come to a boil. Once the sugar and salt have dissolved, remove from the heat and set aside.
2. Rinse the baby cucumbers and dry them with kitchen towel. Cut off the ends then cut them into slices and place the slices in a sterilised jar. Peel and slice the onion then add them to a colander and rinse well. Drain the onions and add them to the jar with the sliced baby cucumbers.
3. Pour the brine into the jar with the cucumbers and onions. For ease, I usually pour the brine into a heatproof measuring jug then pour it into the jar. Ensure the brine is covering all the pickles. Seal the jar and allow to cool. Once cooled down, add the pickles to the fridge and use ideally after 24 hours.
Recipe Tips
- I use a 500ml jar for this recipe.
- I prefer dried as fresh dill wilts in the warm vinegar mixture. If using fresh dill then add the dill when the jar has cooled down and just before you place the jar in the fridge.
Nutrition
Nutrition based on a small serving - Calories: 13kcal | Fat: 0.2g | Saturates: 0.0g | Carbs: 2.2g | Sugar: 1.9g | Fibre: 0.4g | Protein: 0.4g | Salt: 1.0g.
Storage
Once the jars have cooled, store the pickles in the fridge for 2 – 3 weeks. This is a quick pickle recipe not designed for long term storage.
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Easy Pickled Cucumber Slices
Ingredients
- 2 cloves garlic
- 250ml white distilled vinegar
- 50ml water
- 2½ tablespoon white sugar
- 1 tablespoon sea salt
- ½ teaspoon dill fresh or dried
- ½ teaspoon black peppercorns
- ¼ teaspoon fennel seeds
- ¼ teaspoon caraway seeds
- ¼ teaspoon coriander seeds
- 200g baby cucumbers or mini cucumbers (200g equals to 5 - 6 mini cucumbers).
- 1 small brown onion
Instructions
- Peel and chop the garlic then add to a saucepan with the white vinegar, water, sugar, sea salt, dried dill, black peppercorns, fennel seeds, caraway seeds and coriander seeds. Place the pan on a medium to high heat and allow to come to a boil. Once the sugar and salt have dissolved, remove from the heat and set aside.
- Rinse the baby cucumbers and dry them with kitchen towel. Cut off the ends then cut them into slices and place the slices in a sterilised jar. Peel and slice the onion then add them to a colander and rinse well. Drain the onions and add them to the jar with the sliced baby cucumbers.
- Pour the brine into the jar with the cucumbers and onions. For ease, I usually pour the brine into a heatproof measuring jug then pour it into the jar. Ensure the brine is covering all the pickles. Seal the jar and allow to cool. Once cooled down, add the pickles to the fridge and use ideally after 24 hours.
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