Easy Pickled Cucumbers
Here is an easy all-purpose brine and method to make pickles from cucumbers, onions, beets, or any of your favorite fresh summer vegetables.
Servings: 2 cups
Calories: 68kcal
Ingredients
- 2 cups sliced cucumbers or any sliced summer vegetable
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 tablespoon maple syrup
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 garlic clove finely sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add vinegar, water, syrup and spices into a small sauce pan. Bring to a boil then reduce to simmer for 5 minutes.
- While the brine is cooking, thinly slice the cucumbers using a mandolin slicer. Add the cucumbers to a wide mouth mason jar.
- Pour the warm brine into the jar, close the lid and let sit on the counter until it reaches room temperature. Then transfer it to the fridge and allow to pickle for at least 4 hours.
Nutrition
Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 1172mg | Potassium: 203mg | Fiber: 1g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 0.6mg