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1-Day Dill Pickled Cucumbers

5 from 1 vote
A quick and easy recipe delivering crisp cucumbers infused with the classic flavors of dill and brine in just 24 hours.
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Prep Time 15 minutes
Cook Time 1 minute
Fridge Time 1 day
Total Time 1 day 16 minutes
Servings: 16 servings
Course: Salad, Side Dish, Snack
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 Persian cucumbers - equal in size preferably
  • 2 cups apple cider vinegar
  • 2 cups filtered water
  • 1/4 cup pure maple syrup
  • 4 garlic cloves - thinly sliced
  • 2 tsp caraway seeds
  • 2 tsp peppercorns
  • 1/4 cup fresh dill - chopped
  • 1 tbsp kosher salt

Equipment

Method
 

  1. Wash and dry the cucumbers thoroughly. Then slice into thin rounds evenly.
  2. In a medium saucepan, add the water, apple cider vinegar, maple syrup, and salt. Place it on the stove on a medium heat. Stir until sugar and salt are completely dissolved.
  3. Once dissolved, take off the stove and allow to cool for a few minutes.
  4. While the brine is cooling, place the cucumbers, garlic, dill, caraway seeds, and peppercorns in a large glass mixing bowl. Stir gently to combine and make sure all of the ingredients are blended evenly.
  5. Transfer the cucumber mixture into the two mason jars. Fill to the top and pack down evenly,
  6. Pour the brine to the top and over the cucumbers. Push down the cucumbers if needed.
  7. Let the cucumbers sit on the counter to cool to room temperature.
  8. Once cooled, place the lid on the mason jar securely, give the jars a turn or two to get the brine on all of the cucumbers.
  9. Place the cucumbers in the fridge to "pickle."
  10. The pickled cucumbers will be good to eat after 24 hours and will get more flavorful as the days go on. ENJOY!

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 6gProtein: 0.5gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 441mgPotassium: 116mgFiber: 0.5gSugar: 4gVitamin A: 105IUVitamin C: 2mgCalcium: 23mgIron: 0.3mg

Notes

  • Instead of Persian cucumbers, you can also use English or Kirby cucumbers. These are all good cucumbers to pickle.
  • Feel free to use honey, or even white or brown sugar instead of maple syrup. Although I always advise the less processed the better.
  • You can use distilled white vinegar or white wine vinegar instead of apple cider vinegar if you desire.
  • It is important to make sure the cucumbers and brine are cooled to room temperature before placing them in the fridge. Otherwise, the pressure of the heat and steam could pop your lid off while in the refrigerator.
  • Feel free to mix up the herbs and seasonings if you prefer. Experiment and have fun.
  • When stored properly with a tightly sealed lid, pickled cucumbers can last in the fridge anywhere from 1 to 2 months.
  • The duration can vary depending on storage conditions, the brine's acidity, and the freshness of the cucumbers.
  • It is important to always check for signs of spoilage before eating. Signs such as an off smell, or change in the cucumber's color or texture.
  • ENJOY!

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