Skip to main content
Stick to the simple pickling brine below, or get creative and experiment with different ingredients.

KEEP SCREEN ON

Yield: Makes: varies

Ingredients
Before you start
Bag size: large

# of bags: 1 bag

Ingredients
2 pounds cucumbers

Brine
1 ½ cups sugar

4 teaspoons kosher salt

1 teaspoon mustard seed

1 teaspoon coriander seed

1 teaspoon dill seed

2 cups water

1 ½ cups distilled white vinegar

¾ cup dill, chopped

3 garlic cloves, coarsely chopped

RATE THIS RECIPE

Based on 58 ratings

Preparation Method

  1. Mix all brine ingredients together.
  2. Stir the brine mixture every 5-10 minutes until the sugar and salt are dissolved.
  3. Slice the cucumbers as desired.

Super quick pickle:

  1. Find an open-top container that will fit inside the chamber of the vacuum drawer. The container should not touch the lid when it is fully closed. Glass baking pans or shallow bowls work well.
  2. Fill the container one-half to two-thirds full of cucumber slices and add enough brine to just barely cover the cucumbers.
  3. Set the seal to level 0 and the vacuum to level 3.
  4. Close the lid, start the vacuum sealer, and monitor its progress.
  5. Once the brine starts to boil, count down 5 seconds and then touch Stop. If it appears to be bubbling up over the top of the container before the 5 seconds are up, immediately touch Stop.
  6. Stir and repeat twice. The pickles are ready to eat, or can be stored in the refrigerator for up to 2 weeks.

Medium quick pickle:

  1. Combine the sliced cucumbers and the brine in a large vacuum bag.
  2. Set the seal to 3 and the vacuum to 2.
  3. Seal the cucumbers, label and date the package, and place in the refrigerator for 24-48 hours.