Crispy Beet and Cucumber Pickles
Crispy Beet and Cucumber Pickles
Homemade Beet and Cucumber Pickles: A Refreshing and Vibrant Recipe
Experience the delightful crunch of fresh cucumbers and the satisfying bite of beets, all combined in a sweet and tangy pickle that awakens your palate. These vibrant beet and cucumber pickles are as pleasing to the eyes as they are to the taste buds. Make your own visually stunning and incredibly delicious pickles at home!
Main Ingredients- 1 medium beet
- 1 medium cucumber (firm)
For Cleaning Cucumbers- Coarse salt, as needed
Sweet and Sour Brine- 1 cup sugar (using a 200ml measuring cup)
- 1 cup vinegar (white distilled or apple cider)
- 2 cups water
- 1/3 teaspoon salt
- Coarse salt, as needed
Sweet and Sour Brine- 1 cup sugar (using a 200ml measuring cup)
- 1 cup vinegar (white distilled or apple cider)
- 2 cups water
- 1/3 teaspoon salt
Cooking Instructions
Step 1
First, thoroughly scrub the cucumber’s surface with coarse salt. This helps remove any dirt, residue, or pesticides from the bumpy texture. Rinse the cucumber under running water until clean. Trim off both ends of the cucumber, then slice it into approximately 0.5cm thick rounds.
Step 2
Next, rinse the beet under running water to remove any soil. Peel the beet using a vegetable peeler. Trim off the top and bottom ends of the beet. Slice it into rounds about 0.5cm thick, similar to the cucumber. Then, cut these slices into bite-sized pieces. (You can also use cookie cutters for fun shapes.)
Step 3
Sterilizing your glass jars is crucial for preserving your pickles. Place a clean cloth or tea towel at the bottom of a pot. (This prevents the glass jar from cracking against the pot’s base.) Carefully place the glass jar upside down in the pot. Fill the pot with cold water, ensuring the jar is submerged. Bring the water to a rolling boil, then continue boiling for about 10 minutes. Turn off the heat, carefully remove the hot jar, and let it air dry completely, ensuring the inside is also dry. Using a wet jar can lead to soggy or spoiled pickles.
Step 4
Arrange the pre-cut cucumber and beet pieces into the sterilized and completely dry glass jar. You can layer them or mix them together. For a visually appealing result, try alternating layers of cucumber and beet.
Step 5
Now, let’s make the flavorful brine, the heart of your pickles. In a small saucepan, combine 1 cup of sugar, 1 cup of vinegar, 2 cups of water, and 1/3 teaspoon of salt. Place the saucepan over medium heat and bring to a boil. As it heats up, stir continuously to ensure the sugar and salt dissolve completely. Continue simmering until all ingredients are well combined and no sugar crystals remain.
Step 6
Once the sugar has fully dissolved and the brine is at a rolling boil, turn off the heat. Immediately pour the hot brine over the cucumber and beet pieces in the glass jar. Pouring the brine while hot helps keep the vegetables crisp and also aids in preservation.
Step 7
Fill the jar with the brine, leaving a small space at the very top. Securely close the lid of the jar. Ensuring an airtight seal is important to prevent spoilage and allow the pickles to properly ferment.
Step 8
Allow the finished beet and cucumber pickles to sit at room temperature for one full day to let the flavors meld. After 24 hours, refrigerate the pickles. They are delicious served cold. While you can enjoy them immediately, refrigerating them for a few days will deepen their flavor. For best taste, consume homemade pickles within 2-3 weeks.
