Pink Pickled Cucumbers
Colorful and delicious, these Pink Pickled Cucumbers are a vibrant, tangy, and crunchy addition to sandwiches, cheese platters, and more!
Equipment
- OR 2 (16 oz.) canning jars
- liquid measuring cup
Ingredients
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 1 1/2 tablespoons pickling/canning salt
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns or tri-color peppercorns
- 1 dried bay leaf
- 4-6 garlic cloves slightly smashed
- 2 small beets peeled and cut into chunks
- 1 pound cucumbers (Kirby, snacking, or Persian)
Instructions
- Either in a microwave or on the stove, bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
- Add the coriander seeds, mustard seeds, peppercorns, bay leaves, garlic, and beets to your canning jar/jars. Use a mandolin to slice your cucumbers to your desired thickness, then place them in the jars.
- Using a liquid measuring cup, pour the pickle brine into the jars. Let the jars come to room temperature, then put the lids on. I like to put a piece of tape on top of the lid with the date I made them.
- The beets will start to release their pink color right away, but after a day or two, they'll be much more pink!
- Store the pickles in the fridge. They should last up to 1-2 months. Enjoy!
Notes
- Persian, snacking, and Kirby cucumbers have thinner skins and less water and seeds than traditional slicing cucumbers, so they're ideal for pickles.
- To prevent contamination, be sure to use a clean utensil when getting pickles out of the jar, not your fingers.
- If your pickles aren't covered with the pickle brine, add white vinegar until they are.
Tried this recipe?Let us know how it was!