These pieper pickles are sweet and tangy. They are quick pickles, made with only 6 ingredients, and only get better with time. They are Gluten free, vegan, and free of refined sugar!
Pieper Pickles Ingredients
Quick Look at Making Pieper Pickles:
- Prep the cucumbers! These can be sliced in either spears or slices. We love the mini cucumbers because when sliced into spears they fit perfectly, height wise, in a standard size mason jar.
- Put liquid and seasonings in a jar! This recipe is sized for a standard mason jar, like this one. The liquid should be filling the jar ⅔ of the way up.
- Shake it up!
- Add cucumbers to the jar!
- Shake it up, again!
- Cover and place in the fridge. Let site for at least 15-30 minutes to develop flavors.
How long does this dish take? 20 minutes (including wait time)
How much does this make? 2 servings
Does this meet my dietary needs? This recipe is vegan, gluten free, and refined sugar free
How many bowls should I plan for this meal? One jar is all ya need!
How long does this keep? 2-3 months in the fridge (longer if you’re Mika and test things by smell)
Is it freezer friendly? No
How do I reheat this? Eat cold, right out of the fridge
Can I pack this for lunch? Yes! I would take the whole jar or at least pack them in vinegar and water to keep fresh. These pickles tend to get soggy pretty quick when outside of liquid.
Pieper Pickles Substitution Options
Cucumbers: Being these are the main ingredient, I would not substitute these.. But! You can easily use this as a base recipe to quick pickle onions, peppers, and other vegetables!
Red Pepper Flakes: Cayenne or chili powder can be used in place. Test as you add these, however, because it can get spicy in a hurry. These can be omitted if not spice is desired.
White Vinegar: Rice vinegar and other light vinegars can be used in place. Apple cider vinegar can be used but is not preferred due to its stronger flavor.
Pickles have been around for ages, even being mentioned in the Bible and in Shakespeare. Cucumbers originate in India and the word pickle comes from the Dutch or German word meaning salt or brine. Pickering has been a necessity for many cultures and families as a way to preserve vegetables throughout cold, long winter months (source). Hence, why my grandma always had pickles in the fridge and all the rest in the cold basement. The process of pickling turns the naturally occurring sugars into lactic acid, otherwise known as fermentation. This lactic acid can be good for muscle recovery and can help aid in digestion.
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- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 medium cucumber sliced
- Cut cucumbers to fit in jar of choice. Add salt, pepper, red pepper flakes, and sugar to jar. I use coconut sugar because it is what I have on hand and it doesn’t change the flavor, but will make it light brown in color. Feel free to use whatever type you prefer.
- Add water and vinegar to jar and shake covered until well mixed with seasoning. The water and vinegar combo should make up no more than ⅔ of the jar. As you add cucumbers the liquid will raise. This quantity is designed for a 12 ounce mason jar.
- Add cucumbers to jars, half in each. Cover, shake, and place in fridge to ferment. I prefer mine to sit for a couple hours but anytime after 15 minutes is fine.
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