Pickled Jar
Pickled Jar
Ingredients
For the Pickling Brine
- 2 cups white vinegar
- 2 cups water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, peeled and smashed
For the Vegetables
- 1 pound pickling cucumbers, washed and sliced into spears or rounds
- 2 carrots, peeled and cut into sticks
- 1/2 red onion, thinly sliced
- 4 fresh dill sprigs
Instructions
- 1
Prepare the vegetables: Wash and slice the pickling cucumbers into spears or rounds. Peel and cut the carrots into sticks. Thinly slice the red onion. Set aside.
⏱️ 10 min
- 2
Sterilize your jars: Wash two 1-quart canning jars and their lids thoroughly with hot, soapy water. Rinse well. You can also run them through a dishwasher on a hot cycle. For extra sterilization, boil the jars in a large pot of water for 10 minutes, then carefully remove and let air dry on a clean towel.
⏱️ 5 min•🌡️ 212
- 3
Prepare the pickling brine: In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, dill seeds, mustard seeds, black peppercorns, and smashed garlic cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved. Reduce heat and simmer for 5 minutes.
⏱️ 10 min•🌡️ 212
- 4
Pack the jars: Place 2 fresh dill sprigs into the bottom of each sterilized jar. Tightly pack the sliced cucumbers, carrots, and red onion into the jars, alternating layers for an even distribution.
⏱️ 5 min
- 5
Pour the brine: Carefully pour the hot pickling brine over the vegetables in the jars, ensuring all vegetables are fully submerged. Leave about 1/2 inch of headspace from the rim of the jar. Tap the jars gently on the counter to release any air bubbles.
⏱️ 5 min
- 6
Seal and cool: Wipe the rims of the jars clean with a damp cloth. Place the lids on tightly. Allow the jars to cool completely to room temperature on your counter.
⏱️ 60 min
- 7
Refrigerate and wait: Once cooled, transfer the jars to the refrigerator. Allow the vegetables to pickle for at least 24 hours before serving for the best flavor. They will continue to develop flavor over several days.
⏱️ 1440 min
Kitchen Tools
Nutrition Facts (per serving)
Pickled Jar
For the Pickling Brine
- 2 cups white vinegar
- 2 cups water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, peeled and smashed
For the Vegetables
- 1 pound pickling cucumbers, washed and sliced into spears or rounds
- 2 carrots, peeled and cut into sticks
- 1/2 red onion, thinly sliced
- 4 fresh dill sprigs
Instructions
- 1
Prepare the vegetables: Wash and slice the pickling cucumbers into spears or rounds. Peel and cut the carrots into sticks. Thinly slice the red onion. Set aside.
⏱️ 10 min - 2
Sterilize your jars: Wash two 1-quart canning jars and their lids thoroughly with hot, soapy water. Rinse well. You can also run them through a dishwasher on a hot cycle. For extra sterilization, boil the jars in a large pot of water for 10 minutes, then carefully remove and let air dry on a clean towel.
⏱️ 5 min•🌡️ 212 - 3
Prepare the pickling brine: In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, dill seeds, mustard seeds, black peppercorns, and smashed garlic cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved. Reduce heat and simmer for 5 minutes.
⏱️ 10 min•🌡️ 212 - 4
Pack the jars: Place 2 fresh dill sprigs into the bottom of each sterilized jar. Tightly pack the sliced cucumbers, carrots, and red onion into the jars, alternating layers for an even distribution.
⏱️ 5 min - 5
Pour the brine: Carefully pour the hot pickling brine over the vegetables in the jars, ensuring all vegetables are fully submerged. Leave about 1/2 inch of headspace from the rim of the jar. Tap the jars gently on the counter to release any air bubbles.
⏱️ 5 min - 6
Seal and cool: Wipe the rims of the jars clean with a damp cloth. Place the lids on tightly. Allow the jars to cool completely to room temperature on your counter.
⏱️ 60 min - 7
Refrigerate and wait: Once cooled, transfer the jars to the refrigerator. Allow the vegetables to pickle for at least 24 hours before serving for the best flavor. They will continue to develop flavor over several days.
⏱️ 1440 min