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Crispy and Delicious Homemade Cucumber Pickles





Crispy and Delicious Homemade Cucumber Pickles

Easy Recipe for Making Cucumber Pickles at Home

Here’s a simple recipe for sweet, sour, and crispy homemade cucumber pickles that are perfect to make on the weekend. They taste just as good as store-bought and are a fantastic accompaniment to pasta or sandwiches, or simply enjoyed when you need a refreshing bite. Utilizing seasonal cucumbers, making a large batch ensures you don’t waste any produce and can enjoy them for longer.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients
  • 2 cucumbers
  • 1 piece of radish (approx. 150-200g)

Sweet and Sour Pickling Brine
  • 400g (ml) water
  • 200g sugar
  • 200g vinegar
  • 1 Tbsp pickling spice
  • 3 bay leaves

For Cucumber Preparation
  • Coarse salt (for washing cucumbers)

Cooking Instructions

Step 1

Thoroughly scrub the fresh cucumbers with coarse salt to remove any dirt or impurities. Rinse them under running water multiple times to completely wash off the salt.

Step 2

Slice the cleaned cucumbers into round pieces, about 0.5 cm thick. Slicing them too thinly might result in a softer texture, so aim for a moderate thickness.

Step 3

Cut the radish into bite-sized pieces, similar in size to the cucumber slices, like those found in chicken radish pickles. Cutting them into uniform pieces ensures the pickling brine penetrates evenly for better flavor.

Step 4

In a pot, combine 400g water, 200g sugar, 200g vinegar, 1 Tbsp pickling spice, and 3 bay leaves to make the pickling brine. The ideal ratio is 2:1:1 for water, sugar, and vinegar, but you can adjust the amounts of sugar or vinegar to your taste.

Step 5

Place the pot over medium heat and stir until all ingredients are well combined. As soon as the brine starts to boil, turn off the heat immediately. Boiling for too long can make the vinegar’s sourness too intense.

Step 6

Carefully pack the sliced cucumbers and radish into a sterilized glass jar (sterilize by boiling in hot water and ensure it’s dry). Pour the heated pickling brine over them through a sieve. Make sure the vegetables are fully submerged in the brine.

Step 7

Close the lid and let the jar sit at room temperature for one day to allow the brine to soak into the ingredients. Afterward, store it in the refrigerator.

Step 8

Two jars of cucumber pickles were made using this recipe. They look appetizing already!

Step 9

After 3 days in the refrigerator, upon opening the lid, the cucumbers have turned a lovely yellow color. They look delicious.

Step 10

The taste is perfectly balanced with a pleasant sourness and sweetness. Pickles are best when they have a slight sweetness. They are excellent served with freshly made pasta or enjoyed when you have a lack of appetite. Making pickles from seasonal cucumbers is a great way to preserve them and enjoy them for a long time, preventing any waste.



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