Sweet and Sour Pickled Cucumbers
Tangy and sweet, these sweet and sour pickled cucumbers are the perfect balance of zesty and freshness. Embrace pickling with this easy-to-follow recipe and enjoy this popular condiment at home!
Servings: 6 servings
Calories: 56kcal
Ingredients
- 1 medium cucumber
- 120 ml white wine vinegar (½ cup)
- 4 tablespoon maple syrup
- ½ tablespoon mustard seeds
- 2 tablespoon fresh dill
- 1 teaspoon black peppercorns
- ½ teaspoon salt
- 250 ml (filtered) water (1 cup)
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds.
- In a small saucepan, combine the white wine vinegar, maple syrup, mustard seeds, black peppercorns, salt, and water. Bring the mixture to a boil over medium-high heat. Stir until the salt and maple syrup is fully dissolved.
- Arrange the cucumber slices and chopped dill in a clean glass jar. The glass should be large enough to fit all the cucumber slices and pickling liquid.
- Carefully pour the hot pickling liquid over the cucumber slices in the jar, ensuring they are fully submerged.
- Let the jar cool to room temperature. Once cooled, seal the jar tightly and place it in the refrigerator. Allow the cucumbers to pickle in the fridge for at least 24 hours before consuming. Wait 2 to 3 days before enjoying the pickled cucumbers. The longer they sit, the more flavorful they will become!
Nutrition
Serving: 1serving | Calories: 56kcal | Carbohydrates: 11.9g | Protein: 0.9g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 199mg | Potassium: 137mg | Fiber: 0.6g | Sugar: 9g | Calcium: 32mg | Iron: 1mg