Crispy Homemade Cucumber Pickles Recipe
Summer Side Dish Delight: Refreshing Cucumber Pickles for a Perfect Appetizer!
Having a jar of crunchy and tangy cucumber pickles ready makes summer meals so much more enjoyable. They are not only a fantastic side dish for rice but also an excellent accompaniment to cold summer noodles. Their versatility extends to being a great filling for sandwiches, adding a burst of freshness. Let’s make them at home!
Main Ingredients- 3-4 medium cucumbers
- 1 medium onion
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water and pat them dry. Handle them gently to avoid bruising. Slice the cucumbers into bite-sized pieces, about 1 to 1.5 cm thick. Peel the onion, remove any excess moisture, and chop it into pieces similar in size to the cucumber slices, or slightly smaller.
Step 2
In a saucepan, combine 2 cups of water, 1 cup of vinegar, 2/3 cup of sugar, 1 tablespoon of salt, and the pickling spice. Heat over medium heat, stirring constantly until the sugar and salt are completely dissolved. If you don’t have pickling spice, you can substitute with bay leaves, whole peppercorns, and mustard seeds. For pickles you intend to store for a longer period, it’s best to boil this brine, let it cool completely, and then pour it over the vegetables.
Step 3
Pack the prepared cucumbers and onions snugly into sterilized glass jars. Pour the hot pickling brine over the vegetables, ensuring they are fully submerged. Pouring the hot brine while it’s still hot helps to maintain the crispiness of the cucumbers and onions.
Step 4
Finally, add 1 cup of vinegar and 2-3 tablespoons of plum extract. Plum extract adds a nice depth of flavor and a subtle sweetness to the pickles. Stir gently to combine all the ingredients. Seal the jars tightly. Once they have cooled down completely, store them in the refrigerator.
