Crisp Homemade Cucumber Pickles
How to Make Refreshing Sweet and Sour Pickles at Home
On hot summer days, when even appetites seem to wilt away, homemade pickles made with fresh vegetables can be the perfect side dish to revitalize the whole family’s taste buds. Try making these simple, delightful pickles!
Main Ingredients
- 8 cucumbers
- 1/4 head of cabbage
- 1 carrot
- 1/4 beet (for color and flavor)
Pickling Brine
- 1000ml water
- 350g sugar
- 350g vinegar
- 2 Tbsp coarse salt (adjust if using table salt)
- 2 Tbsp pickling spice (for aromatic flavor)
- 1 lemon (sliced, optional)
- 1000ml water
- 350g sugar
- 350g vinegar
- 2 Tbsp coarse salt (adjust if using table salt)
- 2 Tbsp pickling spice (for aromatic flavor)
- 1 lemon (sliced, optional)
Cooking Instructions
Step 1
First, scrub the cucumbers thoroughly with coarse salt to clean them well. After draining, cut them into bite-sized pieces (about 1 to 1.5 cm thick). Prepare the cabbage by removing the core and cutting it into large chunks. Peel and wash the carrot and beet, then slice them into pieces similar in size to the cucumbers. The beet adds a lovely color, so be sure to include it!
Step 2
In a pot for the brine, combine 1000ml of water, 350g of sugar, 350g of vinegar, 2 tablespoons of coarse salt, and 2 tablespoons of pickling spice. If you are using a lemon, wash it, slice it thinly, and add it to the pot as well. Bring this mixture to a boil over high heat. Once the sugar and salt have completely dissolved and the brine is bubbling vigorously, turn off the heat and let it cool down slightly.
Step 3
Sterilize your glass jars by boiling them in water or wash them thoroughly and ensure they are completely dry. Pack the prepared cucumbers, cabbage, carrot, and beet snugly into the jars. Pour the cooled pickling brine over the vegetables, ensuring they are fully submerged. Once the brine has cooled completely, cover the jars and refrigerate. After 2-3 days, your crisp and delicious homemade pickles will be ready to enjoy! For longer storage, you can strain the brine, re-boil it, cool it completely, and then pour it back over the pickles.
