Serving: Serve chilled as a side for cold meats, sandwiches, burgers, or cheese platters.
Storage: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3–4 weeks.
Best Flavor: Let the pickles sit for at least 1 week before eating to allow the flavors to develop fully.
Variations
Spicy Mustard Pickles: Add 1–2 teaspoons turmeric or chili flakes for extra heat.
Mixed Vegetable Pickles: Add cauliflower florets, green beans, or carrots for variety.
Sugar-Free Version: Use Stevia or another sugar substitute to make it lower in sugar.
Chunky Relish Style: Chop the vegetables more finely for a spreadable relish texture.
FAQ
1. Do I have to peel the cucumbers?
No, peeling is optional. Leaving the skin adds texture and color, while peeling gives a softer result.
2. Can I use pickling cucumbers instead of field cucumbers?
Yes, pickling cucumbers work well and may give a crunchier texture.
3. What type of vinegar works best?
Plain white vinegar gives the cleanest flavor and bright yellow color, but apple cider vinegar can be used for a more mellow taste.
4. How soon can I eat them?
They can be eaten the next day, but waiting at least 1 week will give you the best flavor.
