Crispy & Delicious Homemade Cucumber Pickles
How to Make Delicious Homemade Cucumber Pickles Easily
Homemade cucumber pickles, made with fresh seasonal cucumbers, boast a wonderful crisp texture and a delightful sweet and sour flavor. They are perfect as a side dish for sandwiches, burgers, fried foods, and more. Having them on hand makes them a versatile condiment for many meals. Enjoy fresh pickles anytime, not just on special occasions!
Main Ingredients- 2 cucumbers
- 1/3 lemon
Pickle Brine- 150ml water
- 1 cup All-Purpose Soy Sauce (homemade)
- 1 cup vinegar
- 1 tablespoon salt
- 1 tablespoon coriander seeds
- 2/3 cup sugar
- 1/2 tablespoon whole black peppercorns
- 2 bay leaves
- 150ml water
- 1 cup All-Purpose Soy Sauce (homemade)
- 1 cup vinegar
- 1 tablespoon salt
- 1 tablespoon coriander seeds
- 2/3 cup sugar
- 1/2 tablespoon whole black peppercorns
- 2 bay leaves
Cooking Instructions
Step 1
1. Thoroughly wash the fresh cucumbers. Cut them in half lengthwise, then slice them into bite-sized pieces, about 1cm thick. Sprinkle 1 tablespoon of salt over the sliced cucumbers and let them sit for 15-20 minutes to pickle. This process draws out excess water, ensuring a crispier texture.
Step 2
2. In a pot, combine 150ml of water and 2/3 cup of sugar. Heat over low to medium heat, stirring until the sugar is completely dissolved. (We will add the vinegar later, so don’t add it now.)
Step 3
3. Once the sugar water is ready, add 1 cup of the all-purpose soy sauce, 1 tablespoon of coriander seeds, and 2 bay leaves to the pot. Bring the mixture to a simmer, allowing the flavors of the coriander seeds and bay leaves to infuse into the brine.
Step 4
4. As the brine begins to boil, add all the prepared ingredients (water, sugar, all-purpose soy sauce, coriander seeds, bay leaves) into one pot. Finally, pour in 1 cup of vinegar and continue to simmer over low heat for just 7 minutes. (For homemade All-Purpose Soy Sauce: Combine 1 cup of regular soy sauce, 1 liter of water, 5 dried anchovies (Dippo-ri), 1 onion, 1 leek, 1 piece of ginger, and 4 pieces of radish. Add ½ cup of cooking wine and boil. Strain out all solids. Steep some yuja (citron) zest, charred leek, and bonito flakes in a sieve. Strain this mixture and store the resulting sauce in a refrigerator.)
Step 5
5. Strain the cooked pickle brine through a sieve to remove all solids, then let it cool completely. Squeeze out the excess liquid from the pickled cucumbers. Place the cucumbers into a sterilized glass jar (ensure it’s been sterilized by boiling and is completely dry). Add a few thin slices of the 1/3 lemon around the edges for extra aroma. Once the brine is completely cool, pour it over the cucumbers, ensuring they are fully submerged. Submerging the cucumbers is key to preventing them from becoming mushy and ensuring proper fermentation.
