Quick-Pickled Cucumbers (1-Day)
Crisp, garlicky, dill-speckled cucumbers in brine—ready in a day, just like from a barrel.
- Time
- 20 min
- Serving
- 38 kcal
- Ingredients
- ≈ $0.80
- Protein
- 2 g
Ingredients
- 1 Cucumbers≈ $3.67 per kg 150 g
- 2 Garlic≈ $10.00 per kg 3 g
- 3 Dillpack 50 g ≈ $1.80 6 g
- 4 Salt 5 g
- 5 Sugar 2 g
- 6 Ground black pepper to taste
- 7 Bay leaves to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash cucumbers1, trim ends; slice large ones lengthwise—they’ll brine faster.
Pack the jar with dill3 fronds or sprigs, garlic2 cloves, a bay leaf, and peppercorns, then layer in cucumbers1.
Make the brine: dissolve salt and sugar in 500 ml water per serving. For the *hot* method, boil and pour boiling brine over cucumbers1—they’ll be ready in 8–10 hours. For the *cold* method, pour cold brine over and wait a full day.
Cover loosely with a lid and keep at room temperature; afterward, refrigerate for up to 5 days.
Tips
- Why it works
- Slice cucumbers lengthwise so they absorb the brine evenly and stay crisp instead of turning soggy. Boiling brine kills bacteria faster, but cold brine preserves texture better for longer storage.
- Substitutions
- Replace dill with 1 tbsp fresh mint for a different flavor. Use 1 tsp honey instead of sugar if you prefer less sweetness.
- Common mistakes
- If cucumbers float, they’re not fully submerged and may ferment unevenly. Check by pressing them down with a clean weight or spoon.
- Storing and reheating
- Store in the fridge for 5 days. Reheat by warming the jar in hot water for 5 minutes if you prefer room temperature. Do not freeze.
- Serve with
- Add to sandwiches or bowls with grilled chicken or beans. Eat with soups or as a side for salads.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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