Yield

1 large 1-quart (1-liter) jar (6–8 servings)

Ingredients

Vegetables

• 2 medium cucumbers, thinly sliced
• 2 bell peppers (yellow, orange, or red), thinly sliced
• ½ medium red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1–2 jalapeños or red chilies, thinly sliced (optional)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped parsley

Pickling Brine

• 1 cup (240 ml) white vinegar (5% acidity)
• ½ cup (120 ml) water
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon kosher salt

Seasonings

• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• ½ teaspoon coriander seeds
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon celery seed (optional)

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Instructions

1. Wash and slice all vegetables.
2. Pack cucumbers, peppers, onions, garlic, herbs, and chilies into a clean glass jar.
3. In a saucepan, combine vinegar, water, sugar, salt, and spices.
4. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
5. Pour the hot brine over the vegetables until completely covered.
6. Allow to cool to room temperature.
7. Seal and refrigerate for at least 12 hours. Best flavor develops after 24–48 hours.

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Storage

• Refrigerate at all times.
• Best eaten within 2–3 weeks.
• This is a refrigerator pickle, not a shelf-stable canned product.

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Serving Ideas

• Burgers
• Sandwiches
• BBQ
• Grilled chicken
• Fish tacos
• Salads
• Rice bowls
• Charcuterie boards

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Nutrition (Approximate per serving, 1/8 jar)

• Calories: 35
• Carbohydrates: 8 g
• Protein: 1 g
• Fat: 0 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 320 mg

Values vary depending on the vegetables and sugar used.

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Nutrition & Allergen (“Nut”) Information

Contains

• No peanuts
• No tree nuts

Naturally Free Of

• Peanuts
• Tree nuts
• Eggs
• Dairy
• Soy
• Seafood
• Sesame (unless added)

Gluten

• Naturally gluten-free if all spices and vinegar are certified gluten-free.

Vegan

Yes.

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Tips

• Persian or English cucumbers stay crisp longer.
• Add cauliflower, carrots, or radishes for more variety.
• For extra crunch, soak cucumbers in ice water for 30 minutes before pickling.
• Add 1 teaspoon whole dill seed for a stronger dill flavor.

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Q&A

Q: How long should I wait before eating?
A: At least 12 hours; 24–48 hours gives the best flavor.

Q: How long does it last?
A: Up to 2–3 weeks refrigerated.

Q: Can I reuse the brine?
A: It’s best not to reuse it for another batch because the flavor and acidity become diluted.

Q: Can I reduce the sugar?
A: Yes. You can reduce it to 1 teaspoon or omit it entirely for a tangier pickle.

Q: Can I use apple cider vinegar?
A: Yes. It gives a slightly sweeter, fruitier flavor.

Q: Can I make it spicy?
A: Yes. Add more jalapeños, fresh chilies, or extra crushed red pepper flakes.

Q: Can I freeze it?
A: No. Freezing makes the vegetables soft and watery.

Q: Can I can this for shelf storage?
A: Not using this recipe as written. Refrigerator pickles are intended to be kept refrigerated. Shelf-stable canning requires a recipe specifically developed and tested for water-bath canning.

Q: Why did my cucumbers become soft?
A: Overripe cucumbers, weak brine, or storing them too long can reduce crispness. Fresh cucumbers and proper refrigeration help keep them crunchy.