Sour Pickle Recipe With Vinegar Made Easy and Delicious

There’s something irresistibly tangy and refreshing about sour pickles made with vinegar. Whether you’re a fan of crunchy snacks or love adding a burst of flavor to your sandwiches and salads, homemade sour pickles can elevate any meal.

Plus, making them yourself means you control the ingredients, ensuring the freshest taste without any preservatives or unnecessary additives. This classic sour pickle recipe with vinegar is straightforward, quick to prepare, and perfect for anyone looking to explore the art of pickling at home.

With just a few simple ingredients and some patience, you’ll have delicious pickles ready to enjoy in no time. Let’s dive into the world of tangy, crisp, and utterly satisfying sour pickles!

Why You’ll Love This Recipe

This sour pickle recipe is a perfect blend of simplicity and flavor. Using vinegar as the primary pickling agent ensures a consistent tang and a longer shelf life.

Unlike fermented pickles, which require more time and attention, these vinegar-based pickles can be ready to eat in just a few days. They retain a delightful crunch, vibrant color, and a balanced sourness that pairs wonderfully with everything from burgers to charcuterie boards.

Another great reason to love this recipe is its versatility. You can easily customize the spices and herbs to suit your taste, making it your signature pickle.

Whether you’re a beginner or a seasoned pickle enthusiast, this recipe is both approachable and rewarding.

Ingredients

• 4 cups fresh cucumbers (small pickling cucumbers work best)
• 2 cups white vinegar (5% acidity)
• 2 cups water
• 3 tablespoons kosher salt or pickling salt
• 2 tablespoons granulated sugar (optional, for a slight sweetness)
• 4 cloves garlic, peeled and smashed
• 2 teaspoons mustard seeds
• 2 teaspoons dill seeds or 4-5 sprigs fresh dill
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Equipment

• Large mixing bowl for soaking cucumbers
• Measuring cups and spoons for accuracy
• Medium saucepan for preparing the brine
• Glass jars with lids (quart-sized mason jars recommended)
• Tongs or fork for handling cucumbers
• Sharp knife or mandoline for slicing cucumbers (optional)
• Clean kitchen towels

Instructions

1. Prepare the cucumbers: Wash the cucumbers thoroughly and trim off the blossom ends. If you prefer sliced pickles, slice cucumbers into thirds lengthwise or into rounds about 1/4 inch thick. For whole pickles, leave them as is.
2. Make the brine: In a medium saucepan, combine white vinegar, water, kosher salt, and sugar (if using). Bring the mixture to a boil, stirring until the salt and sugar dissolve completely. Remove from heat and let it cool slightly.
3. Pack the jars: Place garlic cloves, mustard seeds, dill seeds or fresh dill, black peppercorns, and red pepper flakes into each glass jar. Then, pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace.
4. Pour the brine: Carefully pour the warm brine over the cucumbers, ensuring they are fully submerged. Leave a small gap at the top to allow for expansion.
5. Seal and cool: Wipe the rims of the jars with a clean towel and seal with lids. Let the jars cool to room temperature before refrigerating.
6. Refrigerate and wait: Place the jars in the refrigerator for at least 48 hours to allow the flavors to develop. For best results, wait 5-7 days before enjoying your pickles.
7. Serve and enjoy: Once ready, these sour pickles can be enjoyed straight from the jar, added to sandwiches, or chopped into salads.

Tips & Variations

For crispier pickles, soak cucumbers in ice water for 1-2 hours before pickling.

• Customize your spices: Add coriander seeds, bay leaves, or fresh herbs like tarragon for unique flavors.
• Try different vinegars: Apple cider vinegar adds a mild fruity tang, while rice vinegar offers a subtle sweetness.
• Make quick pickles: Slice cucumbers thinly and refrigerate with the brine for as little as 12 hours for a faster snack.
• Use for relish: Chop these pickles finely and mix with diced onions and peppers for a tasty homemade relish.

Nutrition Facts

Note: Nutritional values may vary depending on cucumber size and exact ingredients used.

Serving Suggestions

Sour pickles are incredibly versatile. Serve them as a crunchy snack alongside cheese and crackers or add them to your favorite sandwich for an extra zing.

They’re fantastic chopped into potato salad or tossed into a tangy coleslaw. For an adventurous twist, dice them and add to your vegan potato salad or try them alongside a hearty vegetarian chili.

If you love exploring plant-based meals, you might enjoy pairing these pickles with recipes like Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or a fresh Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Conclusion

Making sour pickles with vinegar at home is a gratifying and simple process that yields delicious, crunchy results. With just a handful of pantry staples and fresh cucumbers, you can create a tangy treat that brightens up any meal.

This recipe is perfect for beginners and seasoned pickle lovers alike, offering room for customization and experimentation.

Whether you enjoy them as a snack, a sandwich topper, or a flavorful addition to your salads and dinners, these sour pickles will quickly become a staple in your kitchen. Don’t hesitate to explore other delicious plant-based recipes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Vegan Recipes No Tofu: Delicious Plant-Based Meals for more culinary inspiration.

Happy pickling!

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