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Pickled Cucumber Slices

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Easy pickled cucumber slices with dill and spices preserved in glass jars using a simple quick-pickle method.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 55
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 cucumbers thinly sliced
  • 2 cups water
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 3 cloves garlic sliced
  • 2 teaspoons black peppercorns
  • 1 teaspoon mustard seeds
  • 4 sprigs fresh dill

Equipment

Mandolin Slicer
Mandolin Slicer
$19.99
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03/04/2026 09:02 am GMT
vegetable slicer
Mason Jars
Mason Jars
$24.99
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03/05/2026 07:02 am GMT
Mason Jars

Cooking Instructions
 

  1. Divide cucumber slices, garlic, peppercorns, mustard seeds, and dill between clean jars.
  2. In a saucepan, combine water, vinegar, salt, and sugar.
  3. Bring mixture to a gentle boil and stir until dissolved.
  4. Pour hot brine over cucumbers, fully covering them.
  5. Let jars cool to room temperature.
  6. Seal and refrigerate for at least 12 hours before serving.

Nutrition

Calories: 55kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 183mgPotassium: 343mgFiber: 2gSugar: 5gVitamin A: 207IUVitamin C: 8mgCalcium: 49mgIron: 1mg

Notes

Use firm cucumbers for best texture.
Flavor strengthens after 24 hours.
Keep refrigerated for up to 2 weeks.

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