THE SPICE MAGIC KITCHEN
Refrigerator cucumber pickles
Crisp cucumber slices in a simple mustard-seed brine.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 8 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Two clean heatproof pint jars, steel saucepan.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Pack jars
No heat
Have readyPickling cucumbers, sliced, Yellow mustard seeds, Fresh dill, washed
- Wash and trim cucumbers; divide slices, mustard seeds and dill between clean heatproof jars.
Illustrative preparation stage 2 Make brine
High
Have readyWhite vinegar, labeled 5% acidity, Water, Pickling salt, Sugar
- Boil vinegar, water, salt and sugar for 2 minutes.
SPICE MAGICYellow Mustard Seeds WholeView this spice →Next: Fill ↓Illustrative preparation stage 3 Fill
Off heat
Have readyNothing new
- Pour hot brine over vegetables, leaving 1/2 inch (1 cm) headspace; use enough to submerge slices.
- Apply lids and refrigerate.
Illustrative preparation stage 4 Chill
Refrigerated
Have readyNothing new
- Refrigerate 24 hours before serving and keep cold afterward.
AT THE TABLE
A few good things alongside.
Cheese toast
Roast chicken
Roast potatoes
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Use within 2 weeks at 40°F (4°C) or colder. Refrigerator-only: not canned or shelf-stable. Do not reduce vinegar strength or change the brine ratio.
Ingredients and allergens
Allergen check: includes mustard. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF