Pickled Cucumbers


Yield: 40


Work: 30 Minutes


Total: 30 Minutes + 1 Hour


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Place everything except for Cucumbers into a Large Pot over high heat and bring to a simmer.

  • Meanwhile, place Cucumbers into jars, then once liquid has reached a simmer, pour liquid over Cucumbers to cover. Let cool

  • Once cooled, place lids on Mason Jars and refrigerate.


  • Serve with Cheeses for an appetizer or snack.

  • Add to any Salad for a bright kick.

  • Use different Spices to change flavor.


  • 5 Pounds Cucumbers (similar sized), cut into spears

  • 3 Cups Water

  • 1 ½ Cup Apple Cider Vinegar

  • ½ Cup Honey

  • 3 Garlic Cloves, peeled and cut into chunks

  • 4 Sprigs Dill

  • 2 Tbsp Coriander Seed

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Large Pot

  • Mandolin

  • Slotted Spoon or Strainer

  • Spoon

  • Airtight Containers (Mason Jars)


  • Airtight Container for up to 6 Months in the Fridge.

Use Your Pickled Cucumbers in the following Recipes:

Questions about this recipe? Ask Chef Pierson!