Work: 30 Minutes
Total: 30 Minutes + 1 Hour
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
Slotted Spoon or Strainer
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!