Apple Cider Vinegar Pickles
Talk about pickle perfection…you’ll flip for these sour selections. I like to make mine with extra vinegar and garlic, but you can have fun with different herbs and flavorings (think rosemary, dill, or jalapeños). Anything goes.
Crazy for cukes? Try my Cucumber-Yogurt Dip and Cucumber Lobster Rolls!
Apple Cider Vinegar Pickles
Talk about pickle perfection…you’ll flip for these sour selections. I like to make mine with extra vinegar and garlic.
Ingredients
- 1 cup water
- 1 cup apple cider vinegar
- ½ teaspoon kosher salt
- 1 teaspoon black peppercorns
- 2 to 3 garlic cloves, peeled
- 1 cucumber, thinly sliced into coins (about 2 cups’ worth)
- Dash dried red pepper flakes
Instructions
- To make brine, combine water, apple cider vinegar, salt, and black peppercorns in a pot over medium heat, and bring to a light boil.
- Place cucumber slices into the brine and stir for 1 minute.
- In a mason jar, place garlic cloves and red pepper flakes. Pour cucumber and brine mixture into mason jar, making sure cucumbers are fully coated. Secure lid on the jar and gently shake to distribute garlic and red pepper flakes.
- Let cool and refrigerate for at least 1 hour (although the flavor develops over time, so I recommend letting it refrigerate overnight).
Notes
Nutrition analysis courtesy of Genesis® R&D
Nutrition Information per serving
Calories: 15Carbohydrates: 3gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 175mgFiber: 1gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
My pickles taste ok but after sitting in the jar overnight, my garlic has blue spots on it making it look moldy. Is this expected?
Hi Donna. This is normal. It’s a chemical reaction that occurs when a compound in garlic reacts with the acid in the vinegar. You may notice a blue or green color. It’s totally safe to eat and doesn’t affect the flavor. There are a few things you can do to try to prevent the discoloration: use fresh garlic (this is more likely to happen with older garlic), use distilled water since it won’t have the trace metals found in tap water. Use iodine-free salt, like kosher or sea salt. Prepare the recipe in glass, stainless steel or enamel cookware using the same type of utensils, if possible. And finally, store your finished jar in a cool, dry place away from sunlight.
—Team Joy