Spicy lightly salted cucumbers in a jar

Votes: 1

How to make spicy pickled cucumbers in a jar

Time: 20 minutes plus marinating time
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.

Quick pickles are most often associated with summer, as vegetables prepared this way retain some of their natural flavor and retain a summery crunch, but thanks to the marinade, they're infused with a whole host of additional flavor notes. The more spices you add to the marinade, the more interesting it becomes: red pepper flakes, celery seeds, coriander, mustard, fresh dill, spicy jalapeño, onion, and brown sugar balance out the riot of spicy flavors. Quick pickles don't require canning; eat them the next day and store them in the refrigerator.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cucumber weighing 340 g, sliced into thin circles
1 jalapeño, seeded and thinly sliced, optional
Half a small onion, thinly sliced
1.5 cups apple cider vinegar
0.5 cup brown sugar
1 tbsp red pepper flakes
1 tbsp celery seeds
1 tbsp. coriander seeds
1 tbsp mustard seeds
1 tbsp. chopped fresh dill
Special equipment: 1-liter wide-mouth Mason jar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, pickled cucumber, jalapeno pepper, apple cider vinegar, red pepper flakes, celery seeds, mustard seed, coriander, dill

Cooking the dish according to the recipe:

In a small saucepan, combine vinegar, sugar, red pepper flakes, all the seeds, and dill with 0.5 cups of water. Bring to a boil, then remove from heat.
Combine the cucumber, jalapeño (if using), and onion, then transfer to a wide-mouth Mason jar. Carefully pour in the hot marinade.