Ingredients
Directions
Add the cucumbers, garlic, shallots and black peppercorns, if using, to a 32-ounce mason jar (or equivalent glass jar).
Add the water, vinegar, mustard seeds, bay leaf, sugar (if using), and salt to a medium stovetop pot. Bring to a boil and let simmer for 5 minutes. Set aside to cool.
Transfer the brine to the mason jar. Shake well and make sure the cucumbers are fully submerged in brine.
Refrigerate for at least 2 days before serving.
Chef's Notes
Substitutions
Substitute other vegetables for cucumbers like summer squash, radish, okra, or peppers.
Use white vinegar in place of apple cider vinegar.
About the salt
Use pickling salt, not iodized salt as the iodine in iodized salt can darken the cucumber. Pickling salt is just sodium chloride without iodine or anti-caking agents.
Sugar-free
Omit the coconut sugar.
Safety tips and how to extend shelf life
Wash cucumbers well before pickling.
Make sure your cucumbers are fresh and without any softening spots, which can be a sign of spoilage.
Cut off the blossom end of the cucumber and discard before pickling.
Use stainless steel, glass or ceramic for storing and use stainless steel or ceramic for the stovetop pot.
Storage
Properly pickled cucumbers can be kept in an airtight container in the refrigerator for up to 2 months.
Ingredients
Directions
Add the cucumbers, garlic, shallots and black peppercorns, if using, to a 32-ounce mason jar (or equivalent glass jar).
Add the water, vinegar, mustard seeds, bay leaf, sugar (if using), and salt to a medium stovetop pot. Bring to a boil and let simmer for 5 minutes. Set aside to cool.
Transfer the brine to the mason jar. Shake well and make sure the cucumbers are fully submerged in brine.
Refrigerate for at least 2 days before serving.
