RecipeApple Cider Vinegar Pickles

Nutrition Facts
Amount per Serving
  • Calories: 15
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 3 g
  • Dietary Fiber: 1 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 175 mg

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.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 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

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).


Crazy for cukes? Try my Cucumber-Yogurt Dip and Cucumber Lobster Rolls!

Nutrition analysis courtesy of Genesis® R&D