Home Pickled Cucumbers Are Just Better

Name: Home Pickled Cucumbers Are Just Better
Total time: 10800 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 tbsp distilled white vinegar; 3 tbsp apple cider vinegar; distilled water (well recommend); 1 tbsp pickling spice; 1/2 tbsp whole peppercorn (medley); 1 tsp dill seeds; 1 pints Mason jar; 4 medium burpless cucumbers (hybrid recommend)

Tyler Cook @cook_3936015

Tampa, Florida

I grew my cucumbers at home and there even better!

Tyler Cook @cook_3936015

Tampa, Florida

I grew my cucumbers at home and there even better!

Saved

Ingredients

3 hours

10 servings

brine
3 tbspdistilled white vinegar
3 tbspapple cider vinegar
distilled water (well recommend)
1 tbsppickling spice
1/2 tbspwhole peppercorn (medley)
1 tspdill seeds
Base
1 pintsMason jar
4 mediumburpless cucumbers (hybrid recommend)

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Steps

3 hours

1

Heat apple cider vinegar until just beginning to boil. While remaining on the heating element, turn off the heat and let sit until room temperature. *These instructions are very important as this will allow the cider vinegar to release tannins which moderate the fermentation of the cucumbers, allowing for a crisper pickle*
2

Wash and slice pickles as desired and pack into jar tightly.
3

Combine cider vinegar, white vinegar, pickling spice, then fill the jar with distilled water until brim full.
4

Allow the cucumbers to ferment in a warm space for 12 hours, then flip the mason jar over and allow 12 more hours of fermentation. Once at desired tenderness immediately refrigerate to halt fermentation.