Pickled cucumbers are healthy in moderation as pickled cucumbers contain antioxidants, minerals and vitamins and they are also low in calories and can help to aid you in weight loss and weight management.
Although pickled cucumbers are also high in sodium and contain added sugar which can be unhealthy when consumed in excess.
It takes a couple of hours until a cucumber turns into a pickle, although a couple weeks is better for best results.
The longer the pickled cucumbers are allowed to sit, the more flavor they will develop.
To pickle cucumbers you create a brine and add the cucumber slices or cucumbers whole in a jar and then refrigerate or can the pickles.
To pickle cucumbers you will need cucumbers and kirby cucumbers, persian cucumbers or even green cucumbers are best for pickled cucumbers.
You also need some vinegar, water, sugar and salt and optional spices such as garlic, peppercorns or dill.
Prepare the cucumbers by first washing the cucumbers and then either slice them or leave the cucumbers whole.
You can slice the cucumbers into rounds, spears or any shape that you desire.
For best results when slicing cucumbers you should use a mandoline slicer that ensures even thickness.
Next combine the vinegar, which can be either white vinegar or apple cider vinegar, water, sugar and salt in a sauce pan and heat the mixture until the sugar and salt has dissolved.
Then place the cucumber slices and any other desired pieces like peppercorns, dill or garlic into the sterilized jars and ensure the cucumbers are fully submerged in the brine.
Then you can either can them or refrigerate them.
If refrigerating the pickled cucumbers, pour the cooled brine over the cucumbers and ensure that they are fully submerged.
Then cover them with a lid and refrigerate for at least a couple of hours although a couple weeks is better for best results.
The longer the pickled cucumbers are allowed to sit, the more flavor they will develop.