Crispy and Delicious Homemade Cucumber Pickles
The Golden Ratio! Homemade Crispy and Refreshing Cucumber Pickle Recipe
Make delicious homemade cucumber pickles with colorful bell peppers that are good enough to sell! They pair perfectly with chicken, pizza, and more, and are ready in just one day, making them perfect for making when cucumbers are in season. Enjoy a healthy and convenient taste at home!
Main Ingredients
- 5 fresh cucumbers
- 3 colorful bell peppers (red, yellow, and orange recommended)
Sweet and Sour Pickle Sauce
- 7 cups water (approx. 1.4L)
- 60g coarse sea salt or kosher salt
- 1 cup granulated sugar (approx. 200g)
- 1 cup vinegar (distilled or apple cider vinegar recommended, approx. 200ml)
- 20g pickling spice mix
- 3 dried bay leaves
- 7 cups water (approx. 1.4L)
- 60g coarse sea salt or kosher salt
- 1 cup granulated sugar (approx. 200g)
- 1 cup vinegar (distilled or apple cider vinegar recommended, approx. 200ml)
- 20g pickling spice mix
- 3 dried bay leaves
Cooking Instructions
Step 1
Sterilizing your glass jars is essential for keeping your pickles fresh. Place the jars upside down in a pot and fill it with enough water to cover them. **Important:** Do not add jars to boiling water as it can cause them to crack. Start with cold water and bring it to a boil together. Once the water is vigorously boiling, carefully remove the jars using tongs or oven mitts and ensure they are completely dry.
Step 2
Since we’re using the cucumber skins, it’s crucial to clean them thoroughly to remove any dirt or pesticide residues. Rub the cucumber skins gently with coarse salt to scrub them clean. Using baking soda is also an effective alternative.
Step 3
Slice the cleaned cucumbers into approximately 0.5cm thick rounds. Using a crinkle cutter or a wavy knife will create prettier shapes, but a regular knife works perfectly fine if you don’t have one.
Step 4
Cut the bell peppers into bite-sized pieces. Using a variety of colorful bell peppers will make your pickles look more appealing. If you don’t have bell peppers, celery stalks can also add a wonderful aroma.
Step 5
Gently mix the sliced cucumbers and bell peppers and pack them into the sterilized glass jars, ensuring the colors are evenly distributed. It’s best to leave a little space at the top rather than filling the jar completely.
Step 6
Now, let’s make the pickle brine! Combine the water, coarse salt, sugar, vinegar, pickling spice mix, and bay leaves in a saucepan. Stir well to dissolve the salt and sugar.
Step 7
Bring the sauce mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for about 20 minutes to allow the flavors from the pickling spices to fully infuse. **Tip:** Pouring the hot brine directly into the glass jars can cause them to break due to the sudden temperature change. Let the brine cool down slightly until the steam subsides before pouring.
Step 8
Strain the pickle brine through a fine-mesh sieve to remove all the spice solids, leaving you with a clear, flavorful liquid. While the brine is still hot, carefully pour it over the vegetables in the jar. Let it sit at room temperature for one day to allow the pickles to develop flavor, then transfer to the refrigerator to chill and enjoy.
