Homemade Cucumber Pickles: The Hotel Chef’s Secret Recipe for a Clean and Delicious Taste
Unlock the Secrets of Hotel Restaurants! Make Delicious Homemade Cucumber Pickles with this Chef-Approved Recipe.
This pickle recipe was a treasured secret shared by a hotel chef during my early culinary training. While it’s a personal favorite, I can confidently say it’s the cleanest and most delicious pickle I’ve ever tasted! 😋 Initially, the recipe called for premium ingredients like white wine vinegar, which felt a bit too fancy for everyday home cooking. I often substituted ingredients, but recently, I decided to go all-in with a bottle of my prized white wine vinegar for pickling. It made me realize I’d been hoarding it, mostly using regular distilled vinegar! But making it authentically this time? Absolutely divine! It’s perfectly balanced – not too sweet, not too sour, just pure flavor perfection. 👍 Especially when cucumbers are in season and at their best, or when you happen to have cucumbers with a slightly bitter peel, this recipe is your answer. The bitterness vanishes, leaving only crispness and refreshing taste. Give this authentic homemade pickle recipe a try!
Main Ingredients- 500g Cucumbers
- Appropriate amount of Cauliflower
- Appropriate amount of Cabbage
- Appropriate amount of Bell Peppers
Pickling Brine- 1000g Water (1L)
- 500g White Wine Vinegar (500ml)
- 50g Sea Salt
- 150g Sugar
- 5g Pickling Spices (available commercially; can substitute with bay leaves, peppercorns, mustard seeds if unavailable)
- 1000g Water (1L)
- 500g White Wine Vinegar (500ml)
- 50g Sea Salt
- 150g Sugar
- 5g Pickling Spices (available commercially; can substitute with bay leaves, peppercorns, mustard seeds if unavailable)
Cooking Instructions
Step 1
Begin by thoroughly washing all your vegetables: cucumbers, cauliflower, cabbage, and bell peppers. Pat them dry completely with paper towels. Cut the cucumbers into approximately 1 to 1.5 cm thick slices. Break the cauliflower into bite-sized florets. Chop the cabbage into large pieces, and deseed the bell peppers before cutting them into manageable sizes. Ensuring the vegetables are dry will help prevent excess moisture in your pickles.
Step 2
Now, let’s prepare the flavorful brine! In a saucepan, combine 1000g of water, 500g of white wine vinegar, 50g of sea salt, 150g of sugar, and 5g of pickling spices. Bring this mixture to a boil over medium heat. Once it starts boiling, continue to simmer for 1-2 minutes to ensure the salt and sugar are fully dissolved and the spices release their aroma. Be careful not to let the brine boil over.
Step 3
While the brine is at its hottest, carefully pack your prepared vegetables into a sterilized glass jar. Once the vegetables are in the jar, pour the boiling hot brine directly over them, ensuring the vegetables are completely submerged. This hot pour method helps to cook the vegetables slightly and preserve them. If some vegetables float to the top, you can use a small plate or weight to keep them submerged, or simply fill the jar to the very top with brine before sealing.
Step 4
The hardest part is waiting! Seal the jar tightly with its lid. Let it cool down at room temperature for about half a day. Once it has cooled completely, transfer it to the refrigerator. For the best flavor, allow it to pickle for at least one full day. While they are edible after just a few hours, refrigerating overnight allows the flavors to meld beautifully, resulting in a truly exceptional taste. Enjoy your delicious homemade pickles with your favorite meals!
