1. Classic Dill Pickles (American Style)

Ingredients:

• 4–5 small cucumbers

• 2 cups water

• 1 cup white vinegar

• 1 tbsp salt

• 1 tbsp sugar

• 2 garlic cloves (sliced)

• 1 tsp black peppercorns

• Fresh dill sprigs

Instructions: 1. Slice cucumbers into spears or rounds. 2. Combine water, vinegar, salt, and sugar in a saucepan. Bring to a boil and let cool. 3. Place cucumbers, garlic, peppercorns, and dill into a jar. 4. Pour the cooled brine over the cucumbers. 5. Seal and refrigerate for 24–48 hours before eating.

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2. Korean Spicy Pickled Cucumbers (Oi Muchim)

Ingredients:

• 2 cucumbers (thinly sliced)

• 1 tsp salt

• 1 tbsp gochugaru (Korean chili flakes)

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1 tsp sesame oil

• 1 garlic clove (minced)

• Sesame seeds

Instructions: 1. Toss cucumber slices with salt. Let sit for 20 minutes, then drain excess water. 2. Mix the remaining ingredients in a bowl. 3. Add the cucumbers and toss well. 4. Serve immediately or chill for 1–2 hours.

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3. Japanese Pickled Cucumbers (Kyuri Zuke)

Ingredients:

• 2 Japanese cucumbers (thinly sliced)

• 1 tsp salt • 2 tbsp rice vinegar

• 1 tbsp sugar

• 1 tbsp soy sauce

• 1 tsp sesame seeds

Instructions: 1. Sprinkle cucumbers with salt, mix, and let sit for 10 minutes. Drain. 2. Mix vinegar, sugar, and soy sauce until sugar dissolves. 3. Combine cucumbers and sauce. 4. Let marinate in the fridge for at least 30 minutes. ⸻

4. Vietnamese Pickled Cucumbers (Dưa Leo Muối Chua Ngọt)

Ingredients:

• 2 cucumbers (sliced)

• 1 small carrot (optional, thinly sliced)

• 1/2 cup vinegar

• 1/2 cup water

• 2 tbsp sugar

• 1/2 tsp salt

• 1 chili (sliced, optional)

Instructions: 1. Place cucumber and carrot slices in a clean jar. 2. Boil vinegar, water, sugar, and salt. Let cool. 3. Pour the brine over vegetables and add chili if using. 4. Let sit for at least 4 hours, best after 1 day. ⸻

5. Polish Fermented Pickles (Ogórki Kiszone)

Ingredients:

• Whole small cucumbers

• 2 cloves garlic

• Fresh dill

• 1 tbsp salt (non-iodized)

• 2 cups water

• Optional: horseradish leaf or grape leaf (for crispness)

Instructions: 1. Dissolve salt in water to make a brine. 2. Place cucumbers, garlic, dill, and optional leaves in a clean jar. 3. Pour brine to cover all ingredients. 4. Close loosely and leave at room temperature for 3–5 days. 5. Once sour, refrigerate and enjoy. ⸻ These five pickled cucumber recipes are easy to follow, use simple ingredients, and bring a taste of different cultures to your table. Try one today and enjoy the crunch!