Ingredients with Measurements:
- 4 medium-sized cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons yellow mustard seeds
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon celery seeds
Special equipment needed:
- 1 quart-sized mason jar with lid
Step-by-step instructions:
1. In a small saucepan, combine white vinegar, water, sugar, yellow mustard seeds, salt, black peppercorns, turmeric powder, and celery seeds. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat and simmer for 5 minutes.
3. Meanwhile, slice cucumbers thinly and pack them tightly into a clean quart-sized mason jar.
4. Pour the hot pickling liquid over the cucumbers, filling the jar to the top.
5. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling
- Refrigerate for storage
Serving size:
- Makes 1 quart-sized jar
Nutritional information:
- Serving size: 1/4 cup
- Calories: 15
- Total fat: 0g
- Sodium: 290mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 3g
- Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Yellow mustard seeds can be substituted with brown mustard seeds or ground mustard powder.
- Turmeric powder can be omitted if not available.
Variations:
- Add sliced onions or garlic to the pickling liquid for extra flavor.
- Use different types of cucumbers, such as English or Persian cucumbers.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the cucumbers thinly and evenly.
- Pack the cucumbers tightly into the jar to prevent them from floating to the top.
- Let the pickled cucumbers sit in the refrigerator for at least 24 hours before serving for maximum flavor.
Storage instructions:
- Store the pickled cucumbers in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled cucumbers as a side dish or condiment.
- Garnish with fresh herbs, such as dill or parsley.
Pairings:
- Serve with grilled meats or sandwiches.
- Pair with cheese and crackers for a snack.
Suggested side dishes:
- Serve with a green salad or roasted vegetables.
Troubleshooting advice:
- If the pickling liquid is too salty, dilute it with more water or vinegar.
- If the cucumbers are too soft, they may have been sliced too thin or left in the pickling liquid for too long.
Food safety advice:
- Make sure to use a clean and sterilized mason jar for pickling.
- Store the pickled cucumbers in the refrigerator to prevent bacterial growth.
Food history:
- Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations.
Flavor profiles:
- Tangy, sweet, and slightly spicy.
Serving suggestions:
- Serve as a side dish or condiment with a variety of meals.
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