Sweet & Tangy Crunchy Homemade Cucumber Pickles
Sweet & Tangy Crunchy Homemade Cucumber Pickles
Use Up Your Veggies! Easy Golden Recipe for Pickled Cucumbers with Onions and Spicy Peppers
As the winter chill sets in, I love making these sweet, tangy, and slightly spicy homemade vegetable pickles to enjoy with pasta dishes. Their crisp texture and refreshing taste are sure to awaken your appetite.
Main Ingredients- 5 Cucumbers (approx. 1kg)
- 2 Onions (medium size)
- 6-7 Korean Green Peppers (or a mix with Cheongyang peppers, to your preference)
Pickling Brine- 1 tsp Pickling Spice
- 1 1/2 cups Apple Cider Vinegar (300ml)
- 2 cups Granulated Sugar (400g)
- 1 Tbsp Coarse Sea Salt
- 4 cups Water (800ml)
- 1 tsp Pickling Spice
- 1 1/2 cups Apple Cider Vinegar (300ml)
- 2 cups Granulated Sugar (400g)
- 1 Tbsp Coarse Sea Salt
- 4 cups Water (800ml)
Cooking Instructions
Step 1
Cucumbers are quite affordable now! Prepare 5 fresh cucumbers. Wash them thoroughly under running water, then pat them completely dry with paper towels. Slice them into thick rounds, about 0.5 to 0.7 cm thick. Slicing them too thinly can make them mushy.
Step 2
Peel and wash the 2 onions. Cut them into bite-sized pieces (cubes) for easy eating. The sweetness of the onions will add a wonderful depth to the pickle’s flavor.
Step 3
Wash the 6-7 Korean green peppers under running water. Ensure they are completely dry using paper towels, then cut them into roughly 2-3 cm lengths. If you enjoy a bit more heat, consider mixing in some Cheongyang peppers – it makes for a delicious kick! Adjust the spice level to your liking.
Step 4
Combine the prepared cucumbers, onions, and peppers in a kimchi jar or an airtight container. Gently shake the container to mix the vegetables well.
Step 5
Now, let’s make the sweet and tangy brine that defines the pickle’s flavor. In a pot, combine 1.5 cups of apple cider vinegar, 2 cups of granulated sugar, 1 tablespoon of coarse sea salt, 1 teaspoon of pickling spice, and 4 cups of water.
Step 6
Place the pot over medium heat. Stir until the sugar and salt are completely dissolved. Once it begins to boil, increase the heat to high and let it boil vigorously for 5 minutes. You’ll smell a wonderful aroma as it cooks.
Step 7
Carefully pour the hot, boiling brine over the mixed vegetables in the container. Stir gently to ensure all vegetables are submerged in the brine. Let it cool completely at room temperature. Once cooled, seal the container and refrigerate for 1-2 days to allow the flavors to meld. The cucumbers will start turning yellowish as they pickle overnight. They are ready to eat after this period, but for maximum freshness, you can portion out smaller amounts to enjoy.
