Crispy and Delicious Homemade Cucumber Pickles
Crispy and Delicious Homemade Cucumber Pickles
Simple Cucumber Pickle Recipe with Golden Ratio – Revealing the Secret to a Crispy Texture!
This is a recipe for homemade cucumber pickles that are crispy and delicious. You can customize them with fresh cucumbers and various vegetables to your liking. Making a generous batch is perfect for serving alongside sandwiches, burgers, fried chicken, and many other dishes. This guide introduces an easy pickle-making process that anyone can follow without complex steps.
Main Ingredients- 3 cucumbers
- 2 pieces of radish (about 1/4 of a medium radish)
- 2 Korean chili peppers (cheongyang)
- 1/3 red bell pepper
- 1/3 yellow bell pepper
For Brining- A little coarse salt or baking soda (for washing cucumbers)
- 1.2 Tbsp salt
- A little coarse salt or baking soda (for washing cucumbers)
- 1.2 Tbsp salt
Cooking Instructions
Step 1
The most crucial first step is to sterilize the glass jars you’ll be using for the pickles. Place the jars upside down in a large pot, cover them with water, and bring to a boil. Be cautious: placing cold jars directly into boiling water can cause them to crack due to the temperature difference, so it’s best to start with cold water and gradually heat it up. Once sterilized, turn the jars upright and let them air dry completely.
Step 2
Wash the cucumbers thoroughly using coarse salt or baking soda to scrub away any impurities from the surface. Trim off both ends, then slice them into uniform pieces about 1.5-2 cm thick. Dice the radish into approximately 1.5 cm cubes. Remove the seeds from the bell peppers and chop them into bite-sized pieces. Finely chop the Korean chili peppers. (Feel free to add other vegetables like onions or cabbage according to your preference; they all make delicious pickles! Radish, in particular, is great as you can enjoy the pickled radish separately, like with fried chicken.)
Step 3
Now, let’s make the pickle brine. In a pot, combine 3 cups of water, 1 and 1/4 cups of sugar, 1.2 tablespoons of salt, and 0.7 tablespoons of pickling spice. Stir over heat until the sugar is completely dissolved. If you have bay leaves on hand, adding 1-2 leaves will enhance the aroma and flavor.
Step 4
Once the sugar has fully dissolved and the brine comes to a rolling boil, add the remaining ingredients: 1 and 1/2 cups of vinegar and 1/4 cup of plum extract. Let it boil for another minute, then immediately turn off the heat. Be mindful not to boil the vinegar for too long, as it can diminish its acidity.
Step 5
Pour the hot pickle brine over all the prepared vegetables – cucumbers, radish, bell peppers, and chili peppers. Pouring the hot brine directly over the vegetables is a key technique to ensure your cucumber pickles remain wonderfully crisp. Stir everything gently to make sure the vegetables are submerged in the brine.
Step 6
As the pickle brine cools down, you’ll notice the cucumbers begin to change color, developing a tempting pickled appearance. A delightful pickle aroma will start to fill the air.
Step 7
Once the pickles have cooled completely, carefully pack them into the sterilized glass jars. Let them sit at room temperature for about a day to allow the flavors to meld, then refrigerate. While they are ready to eat after cooling, they taste significantly better after 2-3 days of refrigeration, offering a deeper flavor and enhanced crispness. Congratulations, your delicious homemade cucumber pickles are ready!
