Pickled Cucumber

Pickled Cucumber

March 28, 2019

SERVING SIZE: 3 slices each


  • 2 each Cucumber, quartered lengthwise
  • 1 clove Garlic, mashed
  • 12-13 each Black Peppercorns
  • 1 ½ Tbsp. Whole Fennel Seed, dried
  • 1 ½ Tbsp. Dill Weed, dried
  • 1 cup Water
  • ½ cup Rice Wine Vinegar
  • ¼ cup Sugar, White Granulated
  • Pinch Salt


  1. Cut cucumbers and set aside in a storage container.
  2. Combine the rest of the ingredients in a pot and stir. Place heat on high and just when the liquid comes to a boil turn off heat and let the spices steep for 20-30 minutes.
  3. Pour the pickling liquid over the cucumbers and store in the refrigerator.

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