This recipe is made by Roger and Donna B Keck.
Easy Summer Cucumber Pickles – by Roger and Donna B Keck
Ingredients
- 1 tsp black pepper
- 1 tbsp salt
- 1/4 cup white vinegar
- water to fill jar
- cucumbers peeled and sliced or speared
Instructions
Prepare the Brine:
- In a quart jar, mix together 1 teaspoon of black pepper, 1 tablespoon of salt, and 1/4 cup of white vinegar.
- Add some water to the jar and stir until the salt is dissolved.
Prepare the Cucumbers:
- Peel the cucumbers and slice them or cut them into spears, depending on your preference.
Pack the Jar:
- Pack the prepared cucumber slices or spears tightly into the jar.
Fill the Jar:
- Once the cucumbers are packed in, finish filling the jar with water until the cucumbers are fully submerged.
- Cover the jar with a lid.
Refrigerate:
- Place the jar in the refrigerator. The pickles will be ready to eat in just a few hours.
Enjoy:
- These quick pickled cucumbers are delicious and easy to make. You’ll find yourself making them often whenever you have enough cucumbers.
Nutrition
Calories: 17kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 6978mgPotassium: 29mgFiber: 1gSugar: 0.04gVitamin A: 11IUCalcium: 17mgIron: 0.3mg
