Quick & Easy No-Cook Pickles
Make Super Simple Homemade Pickles Without Cooking! How to Make Pickles.
These pickles are perfect to pair with chicken or pizza, made easily without any cooking! They’re quick to prepare and ready to enjoy soon.
Main Ingredients- 1kg Daikon radish
- 1 Cucumber
- 1 Onion
- 1/2 Bell pepper each (using different colors makes them visually appealing)
Pickle Brine- 4 cups Water (purified water recommended)
- 2 cups Sugar
- 2 cups Vinegar (brewing vinegar or apple cider vinegar recommended)
- 1/2 cup Salt
- 1 tsp Pickling spice
- 2 Bay leaves
- 4 cups Water (purified water recommended)
- 2 cups Sugar
- 2 cups Vinegar (brewing vinegar or apple cider vinegar recommended)
- 1/2 cup Salt
- 1 tsp Pickling spice
- 2 Bay leaves
Cooking Instructions
Step 1
First, sterilize your glass jars by boiling them in water and let them dry completely. Be careful not to pour cold water into hot jars, as this can cause them to crack. Let the jars cool down before drying.
Step 2
Place the pickling spice and bay leaves into a spice bag or a piece of cheesecloth. Tie it securely to prevent the spices from escaping, ensuring the flavors infuse evenly into the vegetables. This also makes them easy to remove later.
Step 3
Cut the daikon radish into roughly three equal parts. You can slice them into sticks or bite-sized pieces, about finger-length. Adjust the thickness to your preference, but avoid making them too thin, or they might lose their crunch.
Step 4
Peel the onion, cut it into three sections, and then chop it into large, chunky pieces. If you’re not comfortable with precise knife work, feel free to cut them into shapes that are easier for you.
Step 5
Cut the bell peppers into bite-sized square pieces after removing the seeds. Using bell peppers of various colors will make your pickles look more vibrant and appetizing.
Step 6
Arrange all the prepared vegetables neatly into the sterilized glass jars. Next, combine all the pickle brine ingredients (water, sugar, vinegar, salt, and the spice bag with pickling spice and bay leaves) in a pot. Gently heat just until the sugar and salt dissolve; you don’t need to boil it vigorously. Pour the brine over the vegetables to fill the jars. You can eat them right away, but for a truly delicious flavor, let them sit in the refrigerator for about 30 minutes to an hour to allow the flavors to meld beautifully.
