Learn how to make pickled cucumbers with Julie!

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness, while brown sugar is often cheaper.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard can provide similar flavor, while yellow mustard is often less expensive.

garlic

🥗Healthier: garlic powder

💰Cheaper: garlic salt

Garlic powder offers convenience, while garlic salt can be more affordable.

Welcome to the kitchen; introduce the recipe for pickled cucumbers.

Cut the ends of the cucumbers to remove bitterness, rubbing them until a white rim appears.

Rinse the cucumbers and chop them into quarter-inch wide pieces.

Use 3 tablespoons of salt for about 2 pounds of cucumbers and mix it with the chopped cucumbers to draw out excess fluid.

Let the cucumbers rest with the salt for about 2 hours to release fluid, or overnight in the fridge for better results.

Rinse the cucumbers to remove excess salt and soak them while preparing the brine.

In a pot, add 2 cups of white vinegar and bring to a warm temperature.

Add 1 and 1/4 cups of stevia to the vinegar, along with 1 tablespoon of mustard seeds, 1/4 tablespoon of turmeric, 1 tablespoon of celery seeds, and 1/2 tablespoon of whole cloves; mix well and let it boil for about 5 minutes.

Prepare sterilized jars by boiling them to kill any bacteria.

Pack the cucumbers and onions tightly into the jars, leaving half an inch of space at the top.

Pour the hot brine over the packed cucumbers and onions, ensuring they are fully submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary