Description
These insanely easy apple cider vinegar cucumber pickles add a satisfying crunch and instantly uplevel the flavor in bowls, salads, tacos and more. I love the balance a little acidity adds to a dish, and bonus, these pickled cucumbers provide a boost of additional nutrients including vitamins K and C, and potassium. These pickled cucumbers are a staple in our household and once you start making them, I’m sure they’ll make a regular appearance in your fridge too!
Ingredients
1 cup of cucumbers, sliced (I like mini cucumbers for this)
¾ cup (175 ml) hot or boiling water
¾ cup (175 ml) apple cider vinegar or white vinegar
2 tsp salt
2 tsp sugar
1 stem of fresh dill (about 2 tablespoons)
Instructions
-
Place cucumbers, water, vinegar, salt, sugar and dill in a mason jar, with a minimum volume or 2 cups / 500ml. Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.
-
Allow to cool at room temperature then store in the fridge for up to 2 weeks.
- Prep Time: 5 mins