Description
A quick and easy recipe for homemade pickled cucumbers with a tangy vinegar brine infused with celery seed, red pepper flakes, and fresh dill. Perfect as a crunchy, flavorful side or condiment made by marinating fresh cucumbers and onions in a sweet and tart pickling solution.
Ingredients
Scale
Pickling Brine
- 1¼ cups white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
Vegetables and Herbs
- 2 large thinly sliced fresh cucumbers
- 1 cup thinly sliced red onion
- 4 sprigs fresh dill (only the dill fronds, stalks trimmed off)
Instructions
- Prepare the brine: Combine the white vinegar, granulated sugar, kosher salt, celery seed, and red pepper flakes in a 2 to 3-quart saucepan over medium-high heat. Stir constantly until the sugar is completely dissolved. Remove from heat and allow the vinegar mixture to cool for 10 to 15 minutes until completely at room temperature.
- Layer the vegetables: In a quart-sized canning jar, alternate layers of the thinly sliced cucumber, red onion, and fresh dill fronds.
- Pour the brine and marinate: Once the vinegar mixture has cooled fully, slowly pour it over the layered cucumbers and onion in the jar. Seal or cover the jar and let the pickled salad marinate for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Ensure the brine is fully cooled before pouring over the vegetables to prevent them from cooking or becoming too soft.
- For crunchier pickles, use firm cucumbers and slice them thinly.
- Marinate longer than 15 minutes for a stronger pickled flavor; the salad can be refrigerated for up to one week.
- Adjust the red pepper flakes to your preferred spice level.
- Use a clean jar to ensure proper preservation and avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: pickled cucumber recipe, quick cucumber pickle, refrigerator pickles, sweet and spicy pickles, homemade pickled cucumber
