Crispy Summer Delight: Homemade Cucumber Pickles (Perfectly Balanced)
Crispy Summer Delight: Homemade Cucumber Pickles (Perfectly Balanced)
How to Make Delicious Homemade Cucumber Pickles with a Golden Ratio – Perfect for Summer!
We all love the sweet and sour pickled radish that comes with fried chicken. But have you ever worried about the glacial acetic acid used in commercial pickles, especially for your little ones? Now, you can make your own safe and delicious cucumber pickles at home! Using affordable cucumbers, we’ve captured the refreshing crispness of summer. This recipe is perfect for adding a vibrant touch to your summer meals.
Main Ingredients- 3 fresh cucumbers
- 200g daikon radish (optional, for extra crunch)
- 1 onion
Golden Ratio Brine- 600ml water
- 300g granulated sugar (adjust to taste)
- 300ml white vinegar
- 1 tablespoon salt
- 2 tablespoons pickling spice blend
- 10 bay leaves
- 600ml water
- 300g granulated sugar (adjust to taste)
- 300ml white vinegar
- 1 tablespoon salt
- 2 tablespoons pickling spice blend
- 10 bay leaves
Cooking Instructions
Step 1
To sterilize glass jars safely, avoid placing cold jars directly into boiling water, as this can cause them to crack. Instead, place the jars in cold water, bring to a boil, and then let them simmer for about 30 seconds. Remove them from the water and let them air dry completely.
Step 2
While the jars are sterilizing and drying, it’s the perfect time to prepare your vegetables for pickling.
Step 3
Thoroughly wash the cucumbers. You can either scrub them well with coarse salt or soak them in a solution of baking soda and vinegar for about 5 minutes, then rinse them clean.
Step 4
Slice the cucumbers to about 0.5 cm thick. If they are too thin, they might become too soft when the hot brine is poured over them. This thickness ensures a delightful crispness with a perfect balance of sweet and sour flavors.
Step 5
I like to add daikon radish for extra texture, so I’m cutting it into bite-sized pieces similar in size to the cucumber slices. Adding a variety of vegetables like cucumber, onion, and radish makes the pickles more interesting and enjoyable to eat.
Step 6
Dice the onion into cubes, roughly the same size as the daikon radish pieces.
Step 7
You can layer the vegetables by type in the jar, but I prefer to mix them together so I can get a delightful mix of cucumber and radish pickles in every bite. Pack them snugly into the sterilized jar.
Step 8
In a saucepan, combine 600ml of water, 300g of sugar, and 300ml of vinegar. Bring this mixture to a boil. Once it boils, stir in 1 tablespoon of salt, the bay leaves, and the pickling spice. Turn off the heat immediately.
Step 9
It’s crucial to pour the hot brine over the vegetables right after making it. If you wait for the brine to cool, the vegetables won’t absorb the flavors as well and may lose some of their crispness.
Step 10
Once the brine has been poured over the vegetables and the mixture has cooled down slightly but is still warm, securely close the lid. This helps to prevent excess moisture buildup inside the jar, keeping your pickles fresh for longer.
