Crispy & Delicious Homemade Cucumber Pickles
Easy Recipe for Making Crispy Cucumber Pickles at Home
These homemade cucumber pickles are made with a lighter brine than store-bought ones, preserving the cucumbers’ natural crispness and fresh flavor. They’re perfect as a side dish or as a delicious addition to sandwiches and burgers!
Main Ingredients- 8 cucumbers
- 2 bell peppers (use a variety of colors for a beautiful presentation)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. Put on rubber gloves and scrub the skins vigorously with coarse salt. This helps remove any fuzz or impurities and makes the cucumbers extra crisp.
Step 2
Rinse the salted cucumbers multiple times under cold water to completely remove any salt residue.
Step 3
In a pot, combine 1.5L of water and 500ml of vinegar. You can adjust the tartness by changing the amount of vinegar.
Step 4
Add 300g of sugar. The sweetness can be adjusted by altering the sugar quantity; keeping it not too sweet is a key point of this recipe.
Step 5
Add 1 Tbsp of salt. Salt helps to balance the flavors.
Step 6
Bring the pickle brine to a boil over medium heat. Stir occasionally until the sugar and salt are completely dissolved.
Step 7
Slice the cucumbers into thick pieces, about 1.5cm (or half an inch) thick. If they are too thin, they may become soft. Remove the seeds from the bell peppers and slice them into attractive, bite-sized pieces.
Step 8
To accommodate a large batch of pickles, I’m using a glass airtight container. Rinsing the container with boiling water and ensuring it’s completely dry will help maintain hygiene.
Step 9
Once the pickle brine is vigorously boiling, turn off the heat. Immediately pour the hot brine over the prepared cucumbers. Pouring the hot brine while it’s still hot is crucial for keeping the cucumbers crisp.
Step 10
Add 1 Tbsp of whole black peppercorns and 3 Tbsp of lemon juice. Lemon juice adds a refreshing zest, and you can also add thinly sliced fresh lemon for extra flavor.
Step 11
Gently stir everything to ensure the ingredients are well combined. This helps the brine penetrate the cucumbers and vegetables evenly.
Step 12
Once the pickles have completely cooled, cover the container and let them sit at room temperature for about a day. Then, refrigerate them until chilled before serving. They can be stored in the refrigerator for over two weeks.
