How to Pickle Cucumbers

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Undertake the rewarding process of pickling your own cucumbers, a versatile accompaniment ready to jazz up even the simplest of meals!

There are sandwiches, and then there are sandwiches with pickles. It’s just that simple. Pickles elevate every sandwich, especially if you make your own. Welcome to the awesome world of our ‘How to Pickle Cucumbers’ recipe. Start with just your average cucumbers and finish with these tangy treats!

Pickling is like freezing or canning. It’s a way to keep your food around longer (and in some instances, make them taste better). But pickling’s got that extra little somethin’ somethin’, namely that sharp zest that totally brightens up a boring salad or Keto Club Sandwich Puff. Do you like the pickle’s cousins kimchi or sauerkraut? If so, then you like pickled products more than you might have realized.

Are Pickled Cucumber Healthy?

Not only are cucumbers healthy (no surprise there) but their pickled variety is good for you, too. Crunchy cucumbers practically drown in hydration boosts, vitamins, and minerals. And that splash of vinegar helps with digestion. So, forget about food guilt, dive into these tangy, lip-smacking pickles whenever you feel like it! Even better, this recipe is keto friendly, as none of the ingredients has enough carbs to worry about. (Yes, jalapenos and spring onions have a low amount but we don’t use enough of them in this recipe for it to be a concern.)

Ingredients

Ready to pickle some cucumbers? Here’s what you’ll need:

3 cups white wine vinegar
1 ½ cups water
2 tbsp pickling spice
1 tsp salt
4 cloves garlic, peeled
1 large cucumber
2 spring onions
1 jalapeno, finely sliced into wheels

Instructions

In a medium-sized pot, mix the vinegar, water, pickling spice, and salt. Bring to a boil then set it aside to cool.
In the meantime, slice the cucumber into ¼-inch wheels and thinly slice the spring onions.
Pack the cucumbers into the jars (I used 2 x 8.5 oz. jars).
Add the sliced spring onions and the jalapenos into the pickling liquid and give it a stir, then pour it all into the jars to cover the cucumbers and fill the jars to the top. Seal and keep in the fridge.

Serving Suggestions

Our pickled cucumbers are a versatile companion to any dish. Tuck them into sandwiches made with my Sweet ‘n’ Savory Keto Bagels for an added crunch, chop them up into your salads (like this Healthy Chopped Salad) for a distinct twist, or serve up with some meats (like Crispy Baked Keto Chicken Drumsticks) for a delicious contrast. The possibilities are endless!

Tips & Tricks to Making a Perfect Pickled Cucumber

For the crispest pickles, you want fresh and firm cucumbers. Look for those with bright, uniform color and unbruised skin.
Slice evenly. This will ensure all cucumber pieces pickle at the same rate, resulting in a consistent flavor and texture.
Don’t be shy with the garlic, jalapeno, and spring onion. They give the flavor some character.
Seal the jars tightly. Like, super tight. This keeps your pickles flavorsome and extends shelf life.
I know you want to eat the pickles 10 seconds after jarring them but good things come to those who wait, as they say. Let the cucumbers fully marinate — at least 24 hours for that ultimate pickle payoff.
If you want to keep the pickles out of the fridge then sterilize the jars before using them and boil the closed jars afterwards to properly cure them.

FAQs & Substitutions

What type of cucumber should I use?

Any pickle can be picked! Just so long as the cucumber is fresh and firm, you can’t really go wrong. You can use Persian or Kirby cucumbers, for instance; they are small and crisp, so they’re totally a go-to for this.

How long will my homemade pickles stay fresh?

If you seal them tight and keep them chilled in the fridge, your homemade pickles could last up to two months. But honestly, they taste the best within a month.

Can I add other veggies to this pickle recipe?

Feel free to play around with other vegetables like radishes, carrots, or cauliflower. Just remember, the tougher the veggie, the longer it needs to marinate.

What’s in pickling spice?

There’s no official recipe but you’ll usually find coriander seeds, mustard seeds, allspice berries, peppercorns, dill seeds, and bay leaves. Check the packaging of any prospective pickling spice to ensure it doesn’t contain anything you don’t want.

Do I really need to use white wine vinegar?

Nope, you can switch it up and use, say, apple cider vinegar or a plain distilled white vinegar. Each will give your pickles a unique twist, so try them all out and see which you prefer.

Any fun variations for this recipe?

The world is your pickle jar! You can add a variety of herbs and spices to your pickling liquid. Dill, mustard seeds, or even a hint of cinnamon can add a creative twist to your pickles.

Can I reuse the pickling liquid?

Yes, though the taste diminishes with each use. It’s recommended you boil the brine to kill any bacteria that might have formed and reinvigorate the flavors. Smell the brine, and throw it out if it smells funny.

How To Prep and Store Pickled Cucumbers

Just pop those jars of pickled cucumbers in the fridge, and they’ll chill there happily for up to two months. Whenever you want to add them to a sandwich or have them solo as a snack, just reach in and grab them. They’re ready to serve, cold ‘n’ refreshing straight from the fridge.