The main difference between pickling and slicing cucumbers is the thickness of the skin and the size of the cucumber. Homegrown pickling cucumbers tend to have a thinner skin than slicing cucumbers and are smaller and wider in size, making them more ideal for pickling. If you’re purchasing the cucumbers at a grocery store, producers tend to add a wax coating over the skin of slicing cucumbers to keep them fresh longer, whereas the pickling cucumbers will not have a wax layer added on the skin. If you have to buy grocery store slicing cucumbers, be sure to wash the skin thoroughly to remove as much of the wax as possible.
Ingredients
- 1½ cups 5% distilled vinegar
- 2 cups water
- 4 teaspoons kosher salt
- 2 pounds pickling cucumbers, cut into spears, chunks, or slices according to preference
- ¼ teaspoon mustard seed
- ¼ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes
- ¼ teaspoon pickling spice
- 1 head of fresh dill or 2 sprigs fresh dill
- 2 cloves garlic, peeled
- 2 pint jars and lids, sterilized
Instructions
In a medium saucepan, combine vinegar, water, and salt on the stovetop and bring to a boil. Add spices to sterilized jars and then pack cucumbers in the jars. Pour hot brine over cucumbers and allow jars to cool. Cover and store in the refrigerator. Allow pickles to sit for one week before eating.
