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Delicious pickled Kirby cucumbers in a jar, perfect for snacking and recipes.

Pickled Kirby Cucumbers

Crunchy and tasty pickled Kirby cucumbers made with a sweet and tangy brine. Perfect for adding zest to your meals!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Cucumbers and Brine
  • 2 pounds Kirby cucumbers Use fresh for the best flavor.
  • 4 cups water
  • 1 cup white vinegar Can substitute with apple cider vinegar.
  • 1/2 cup sugar
  • 2 tablespoons salt
Spices
  • 4 cloves garlic, peeled
  • 1 tablespoon dill seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red pepper flakes (optional) Adjust according to taste.

Method
 

Preparation
  1. Wash the cucumbers and slice them if desired.
  2. In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt dissolve.
Packing
  1. In sterilized jars, place garlic, dill seeds, peppercorns, mustard seeds, and red pepper flakes (if using).
  2. Pack the cucumbers tightly into the jars.
Pickling
  1. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
  2. Seal the jars and let them cool to room temperature before refrigerating.
  3. Allow to pickle for at least 24 hours before enjoying.

Notes

Store pickled Kirby cucumbers in the refrigerator. They will keep for several weeks when sealed in jars. There is no need to reheat; just enjoy them cold!