Crispy & Refreshing Cucumber Pickles (Jabara Style)
Crispy & Refreshing Cucumber Pickles (Jabara Style)
Homemade Cucumber Pickles: A Crunchy Delight!
Discover the joy of homemade pickles with this easy recipe! We’re making 10 crisp cucumber pickles, perfect for any meal. Using the ‘Jabara’ cutting technique gives these pickles an extra satisfying crunch that’s even better than standard pickles. In times when vegetables are expensive, having homemade pickles on hand is a real lifesaver! Enjoy a flavorful and crunchy addition to your table.
Ingredients (using a 200ml measuring cup)- 10 fresh cucumbers
- 3 Tbsp pickling spice
- 3 bay leaves
- 2 cups vinegar (approx. 400ml)
- 2 cups sugar (approx. 400g)
- 1/2 cup coarse salt (approx. 100g)
- 1500ml water (approx. 7.5 cups)
Cooking Instructions
Step 1
Thoroughly wash 10 fresh cucumbers and pat them completely dry. Excess moisture can make the pickles soggy, so ensure they are well-dried.
Step 2
Score the cucumbers. First, cut each cucumber in half lengthwise. Then, holding your knife at an angle, make thin, diagonal cuts into the flesh. This scoring helps the pickling brine penetrate better and improves texture.
Step 3
Flip the cucumber halves over and make cuts in the same pattern as the first set, creating a crosshatch effect. For a unique shape and extra crispness, cut 5 of the cucumbers using the ‘Jabara’ (wavy) cut. If you don’t have a Jabara knife, a regular knife will work too.
Step 4
For the remaining cucumbers, use a crinkle cutter (wavy knife) to cut them into random, appealing shapes. Varying the shapes makes the pickles visually interesting. Aim for pieces about 1 to 1.5 cm thick.
Step 5
Sterilize your glass jars by boiling them in water and let them dry completely. Begin by snugly packing the Jabara-cut cucumbers into the prepared jars. Then, add the other shaped cucumber pieces on top. Fill the jars generously.
Step 6
Now, let’s make the pickling brine. Pour 2 cups (approx. 400ml) of sugar into a saucepan.
Step 7
Add 2 cups (approx. 400ml) of vinegar.
Step 8
Pour in 1500ml (approx. 7.5 cups) of fresh water.
Step 9
Add 1/2 cup (approx. 100g) of coarse salt and stir well. The salt aids in osmosis, helping to keep the cucumbers extra crunchy.
Step 10
Generously add 3 tablespoons of pickling spice for a fragrant flavor. Don’t worry if it seems like a lot; the flavor will infuse beautifully as it cooks.
Step 11
Finally, add 3 bay leaves to the brine. Bay leaves help eliminate any unwanted odors and enhance the pickle’s overall aroma and taste.
Step 12
Place the saucepan over high heat and bring to a boil. Once the brine is boiling vigorously, reduce the heat to medium-low and simmer for about 15 minutes. This simmering time allows the flavors to meld and the brine to reduce slightly.
Step 13
Carefully pour the hot brine over the cucumbers in the jars. Pouring the hot liquid onto the cucumbers will begin the cooking process and gently cool the brine. This ensures the cucumbers remain crisp.
Step 14
Should I seal the jars immediately while the brine is still hot?
Step 15
Yes, absolutely! Seal the jars tightly right after pouring the hot brine. This steaming process helps the pickles stay extra crisp and perfectly preserved. A good seal is key to maintaining freshness.
Step 16
Allow the sealed jars to cool completely at room temperature, then transfer them to a kimchi refrigerator or a regular refrigerator to mature. They are best enjoyed after about a week. Once aged, you might want to remove the pickling spice and bay leaves as they can look a bit messy, but the golden hue of the pickles will be beautifully inviting!
Step 17
The Jabara-cut cucumbers have a wonderfully delicate, flowing appearance. Next time, I might try stretching them out further for an even more dramatic look! (I completely forgot to capture that detail in the photos! Haha)
Step 18
Slice the finished pickles about 2cm thick for serving. Don’t worry if they seem thick; they’re easy to cut through with chopsticks. Enjoy your delicious, crunchy, and tangy cucumber pickles!
