Crisp and Refreshing Homemade Cucumber Pickles
A Recipe for Making Crisp Cucumber Pickles at Home
Just as kimchi is essential for Korean cuisine, pickles are a must-have for Western and fusion dishes. Since I love pasta, I always make sure to have pickles on hand. This recipe allows you to create wonderfully crisp and refreshing homemade cucumber pickles.
Pickle Ingredients- 4 fresh cucumbers
- 2 mini bell peppers (using different colors makes them visually appealing)
- 1/2 lemon
- A pinch of coarse salt (for washing cucumbers)
- For the Pickle Brine:
- 2 cups (400ml) water
- 1 cup (200ml) vinegar (apple cider vinegar or brown rice vinegar recommended)
- 1 cup (200g) sugar
- 0.5 Tbsp (3.5g) salt
- 0.5 Tbsp (approx. 3g) pickling spice
- 2 bay leaves
Cooking Instructions
Step 1
First, prepare the cucumbers for pickling, mini bell peppers for color, and the lemon for a refreshing flavor. Wash all vegetables thoroughly.
Step 2
It’s crucial to sterilize your glass jars with boiling water to ensure the pickles last longer. Fill a pot with water, place the jars upside down in the pot (without lids), bring to a boil, and let them simmer for about 5 minutes. Then, carefully remove the jars and let them air dry upside down. The heat will evaporate any remaining moisture.
Step 3
Since we’ll be using the cucumber peels, rub them thoroughly with coarse salt to clean them effectively. If using the lemon peel, scrub it well with coarse salt as well to remove any residue.
Step 4
Slice the cleaned cucumbers into approximately 1cm thick rounds. You can use a regular knife, but a wavy-edge knife will make your pickles look even more appealing. Feel free to adjust the thickness to your preference.
Step 5
Slice the cucumbers to your desired thickness. For the mini bell peppers, remove the stems, cut them in half, scoop out the seeds, and then cut them into bite-sized squares. Slice the lemon into quarters (including peel and flesh). Importantly, remove any visible seeds from the lemon slices to prevent a bitter taste in your pickles.
Step 6
Carefully pack the sliced cucumbers, bell peppers, and lemon into the sterilized and completely dry glass jar.
Step 7
Now, let’s make the pickle brine that will give them their delicious flavor. In a saucepan, combine 2 cups of water, 1 cup of vinegar, 1 cup of sugar, 0.5 tablespoon of salt, 0.5 tablespoon of pickling spice, and 2 bay leaves. Remember the basic 2:1:1 ratio of water to vinegar to sugar – it’s a golden rule for pickle brines and allows for adjustments based on the vegetable quantity!
Step 8
Heat the mixture on the stove until it just begins to boil. Stir until the salt and sugar are completely dissolved, then immediately remove from the heat. It should have a pleasant sweet and sour taste. Taste it and adjust the sweetness or sourness by adding a little more sugar or vinegar if needed, to suit your preference.
Step 9
Pour the hot pickle brine over the vegetables in the jar, ensuring they are completely submerged. Pouring the brine while it’s hot is key to achieving that wonderfully crisp texture!
Step 10
Seal the jar tightly and let it cool to room temperature, then refrigerate for about two days to allow the flavors to meld. Your delicious, crisp homemade cucumber pickles will be ready to enjoy! Take them out anytime you want a refreshing side.
