Ingredients for Refrigerated Cukes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Refrigerated Cukes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Refrigerated Cukes
- Wash and thinly slice 4 large cucumbers (about 1.5 pounds total).
- Place the sliced cucumbers in a large bowl and generously sprinkle with 2 tablespoons of kosher salt.
- Gently toss to coat the cucumbers evenly with salt. Let them sit for 2-3 hours to draw out excess moisture.
- While the cucumbers are releasing moisture, prepare the brine: In a medium saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons olive oil, 1 clove minced garlic, and 1/2 teaspoon black pepper.
- Bring the brine to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool completely.
- Once the cucumbers have released their moisture, gently press them to remove excess liquid. You can also gently pat them dry with a clean kitchen towel.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
- Pack the cucumbers and brine into clean, sterilized jars, leaving about 1/2 inch of headspace at the top.
- Seal the jars tightly and refrigerate for at least 4 hours before serving. They will keep for up to 10 weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
325g
Fat
1g
Carbs
33g
