Pickle Sandwich Recipe

Ingredients

• 4 small Cucumbers (washed, ends trimmed, sliced into 1/4‑inch rounds)
• 1 cup White Vinegar (5% acidity)
• 1 cup Water (filtered or tap)
• 2 tablespoons Granulated Sugar (balances acidity)
• 1 tablespoon Kosher Salt (does not contain additives)
• 2 large Garlic Cloves (peeled and lightly smashed)
• 4 sprigs Fresh Dill Sprigs (washed and stems trimmed)
• 1 teaspoon Black Peppercorns (whole)

Instructions

1. Prepare the Cucumbers

   Wash the cucumbers, trim the ends, and slice them into 1/4‑inch rounds. Pack the slices tightly into the mason jar.

   Time: PT5M

2. Add Flavorings

   Add the smashed garlic cloves, dill sprigs, and peppercorns on top of the cucumber slices.

   Time: PT3M

3. Make the Brine

   In a saucepan combine water, vinegar, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve.

   Time: PT10M

   Temperature: Boiling

4. Cool Slightly

   Remove the saucepan from heat and let the brine sit for 2‑3 minutes until it is hot but not scalding.

   Time: PT3M

5. Pour Brine Over Cucumbers

   Using a funnel, pour the hot brine over the cucumber slices, ensuring they are fully submerged. Tap the jar gently to release air bubbles.

   Time: PT4M

6. Seal and Chill

   Seal the jar with its lid and place it in the refrigerator. Let the pickles develop flavor for at least 2 hours, preferably overnight.

   Time: PT2H

   Temperature: 4°C

Nutrition Facts

Calories

12

Protein

0.3 g

Carbohydrates

2.5 g

Fat

0 g

Fiber

0.5 g