Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1/4 cup fresh dill, chopped
Special equipment needed:
- One quart-sized mason jar with lid
Step-by-step instructions:
1. In a small saucepan, combine white vinegar, water, sugar, salt, black peppercorns, red pepper flakes, and minced garlic. Bring to a boil and stir until sugar and salt are dissolved.
2. Remove from heat and let cool for 5 minutes.
3. In a quart-sized mason jar, layer the sliced cucumbers and chopped dill.
4. Pour the cooled pickling liquid over the cucumbers, making sure they are completely covered.
5. Close the jar tightly with the lid and shake gently to distribute the liquid and spices.
6. Let the pickled cucumbers sit at room temperature for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories: 50
Fat: 0g
Carbohydrates: 12g
Protein: 1g
Sodium: 240mg
Sugar: 10g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Granulated sugar can be substituted with honey or maple syrup.
- Dill can be substituted with other fresh herbs such as thyme or rosemary.
Variations:
- Add thinly sliced red onion or jalapeno peppers for a spicy kick.
- Use a mix of cucumbers and carrots for a colorful pickled vegetable medley.
- Experiment with different spices such as mustard seeds or coriander seeds.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the cucumbers thinly and evenly.
- For a sweeter pickle, increase the amount of sugar in the pickling liquid.
- These pickled cucumbers can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the pickled cucumbers in a small bowl or on a platter with other pickled vegetables.
Garnishes:
Garnish with additional fresh dill or a sprinkle of red pepper flakes.
Pairings:
These pickled cucumbers pair well with grilled meats, sandwiches, or as a topping for tacos.
Suggested side dishes:
Serve with a side of rice or quinoa for a refreshing and healthy meal.
Troubleshooting advice:
If the pickling liquid is too salty or too sweet, adjust the amount of salt or sugar accordingly.
Food safety advice:
Make sure to use a clean and sterilized mason jar to prevent any contamination.
Food history:
Pickling has been used as a method of preserving food for centuries. The process of pickling cucumbers originated in ancient Mesopotamia and has since spread to many cultures around the world.
Flavor profiles:
These pickled cucumbers have a tangy and slightly sweet flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve these pickled cucumbers as a side dish or as a topping for sandwiches, burgers, or tacos.
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Taste: Tangy, Sour, Salty, Vinegary, Refreshing