Crispy & Delicious Homemade Vegetable Pickles
Assorted Vegetable Pickles
During the hot summer, when your appetite tends to wane, a jar of these sweet and tangy pickles can bring it right back. Learn how to make this refreshing condiment at home!
Pickle Ingredients- 2 pickling cucumbers
- 1/2 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 handful coarse salt (for cleaning vegetables)
Pickle Brine- 1.5 cups vinegar
- 1.5 cups sugar
- 3 cups water
- 2 bay leaves
- 2 tbsp salt
- 1 tbsp pickling spice
- 1.5 cups vinegar
- 1.5 cups sugar
- 3 cups water
- 2 bay leaves
- 2 tbsp salt
- 1 tbsp pickling spice
Cooking Instructions
Step 1
First, wash the onion and bell peppers thoroughly. Remove the seeds and core from the bell peppers, then slice them into bite-sized pieces, about 1 to 1.5 cm thick. Using a variety of colored bell peppers will make your pickles look more appealing.
Step 2
To prepare the pickling cucumbers, rub them generously with coarse salt to remove any surface impurities and dirt. This step not only cleans them but also helps to firm them up, leading to a crisper pickle. After rubbing, rinse them thoroughly under cold water and pat them completely dry.
Step 3
Once the cucumbers are dry, slice them into uniform, bite-sized pieces. Slicing them on a diagonal or into half-moons, about 1 to 1.5 cm thick, works well. Uniformity in size ensures they all pickle evenly and look neat.
Step 4
Sterilize a glass jar by boiling it in hot water, then allow it to dry completely. Carefully layer the sliced cucumbers, onion, and bell peppers into the sterilized jar. Alternating colors will create a visually attractive pickle. Pack them in snugly.
Step 5
Now, let’s make the pickle brine. In a saucepan, combine the vinegar, sugar, water, bay leaves, salt, and pickling spice. Stir gently over medium heat until the sugar completely dissolves. Once dissolved, increase the heat to high and bring the mixture to a rolling boil.
Step 6
As soon as the pickle brine reaches a vigorous boil, turn off the heat. Immediately pour the hot brine over the vegetables in the glass jar, ensuring they are fully submerged.
Step 7
Seal the jar tightly with its lid while the brine is still hot. Let the jar sit at room temperature for about 24 hours to allow the flavors to meld and the vegetables to begin pickling. This hot-pack method helps keep the vegetables extra crisp. After the initial room temperature steeping, store the pickles in the refrigerator. They will be ready to enjoy in about 2-3 days, with the flavor deepening over time.
