Two cucumber cucumber slices make your meal fun when your taste craves something tangy.
Put the flavor aside. Pickled cucumbers are extremely low in calories and are perfect for your gut thanks to their probiotics. Plus, it has a bit of vitamin K. This helps keep your bones and blood in good condition.
Cucumbers last in the fridge for several months. Especially when stored in a sealed jar. Its long shelf life means that you always have delicious, gut-friendly snacks.
No preservatives are added to this recipe, as vinegar and salt create a natural acidic environment that safely stores vegetables and keeps them fresh for several weeks.
The recipes we share below are one of the easiest and most satisfying ways to preserve fresh produce in the summer. Using vinegar, sugar, salt and cucumbers can help you make pickles perfect for snacks and meals.
Unlike traditional canning methods, this method does not require specialized equipment or long boiling times.
Instead, you make a simple salt water, pour it over the cucumber, and let the rest of the time.
Ingredients for pickled cucumber
This recipe brings about a jar of pickles about 2-3 pint sized, depending on how well you pack the cucumbers and which size you cut.
Main ingredients:
4-5 small cucumbers (Kilby cucumbers are ideal for pickles due to their hardness and size) 1 medium onion, thin sliced (optional, adds a layer of sweet flavor)
For pickled brine:
1 cup white distilled vinegar (5% acidity for proper storage) 1/2 cup 1/2-3/4 cup water Granular white sugar (adjusted according to desired sweetness) 1 tablespoon sour or kosher salt (avoid table salt with additives)
Optional Flavors:
1 teaspoon 1/2 teaspoon mustard seeds 1/2 teaspoon celery seeds crushed turmeric (add color and mild flavor) 1/2 1/2 teaspoon crushed red chili flakes (for spicy kicks) 3 clove garlic, peeled, peeled, lightly ground fresh dill spridge, Bay Rails, or ginger slices, or deep.
Step 1: Prepare the cucumbers
Start by washing the cucumber thoroughly and removing any dirt and wax. Dry completely with a clean towel. Next, decide what pickle shape you like. You can cut them into thin round rounds for sandwich chips, thick coins for snacks, or vertical spears in the shape of classic pickle.
If you are using onions, slice them thinly and set them aside.
Tip: For crisp pickles, soak the sliced cucumbers in a bowl of ice water for 1-2 hours and then soak for 1-2 hours. Drain and dry before filling it in a bottle.
Step 2: Make salted pickles
In a medium pan, mix vinegar, water, sugar and salt. Add the spices and aromatics you use. Mustard seeds, garlic, turmeric and red pepper flakes all enhance the flavor.
Place the pan on medium heat and stir the mixture until the sugar and salt are completely dissolved.
Once the salted water has started to simmer and is blended completely, remove it from the heat and allow it to cool slightly.
When pouring on top of the cucumber, you don’t want it to boil hot.
Step 3: Pack the bottle
Pack into cucumber slices using a clean, sterile glass jar (a pint-sized mason jar that works perfectly). You can alternate layers of cucumber and onion with an attractive presentation and a balanced flavor.
Pour warm salt water over the cucumbers and make sure they are completely submerged. Leave about 1/2 inch of space at the top of the jar. Gently tap the jar at the counter to release trapped air bubbles.
Wipe the rim clean with a damp cloth and screw the lid firmly into it.
Step 4: Cure the pickles
Place the jar in the fridge and then cool to room temperature. These are quick pickles, also known as fridge pickles, and do not require canned boiling water.
For best results, let them sit in the fridge for at least 24 hours before tasting the cucumbers.
The flavor will continue to develop over the next few days, making it more complicated and balanced. Store pickles in the fridge for up to 3-4 weeks.
Variations of flavors to try
Pickles are a highly customizable process. Try out some of these ideas to make pickles unique:
Sweet and Dill: Add some fresh dill twigs to each jar to get a fresh, herbaceous touch. Spicy sweet pickles: Add more red chili flakes or add sliced fresh jalapeño to the brine. Attractive Pickles of Onion: Use red onions instead of white for a sharper, more colorful twist. Garlic lovers: Add extra garlic cloves to enhance delicious chewing. Ginger infused: Add some fresh ginger slices to offer a sweet, Asian-style variation.
Tips for success
Always use non-reactive cooking utensils such as stainless steel, glass, or ceramics when making salt water. Aluminum can react with vinegar to change the flavor. If you are storing in pickles for a long time, always refrigerate and use a clean fork every time to avoid introducing bacteria. To make it even more crisp, you can experiment by adding grape leaves, horseradish leaves, or traditional methods to maintain crunches. Label the jars on the date the jars were made and know how long they have been curing.
Conclusion
Making homemade pickles with vinegar and sugar is a wonderfully simple kitchen project with flavorful and crispy results. Whether you’re new to pickles or looking for fresh variations in classic recipes, this method offers a versatile base for countless flavor profiles.
Once you’ve mastered this version, feel free to try other vegetables like carrots, radish, and mung beans. Pickles are some science, some art, and all delicious.
Computer Science Alumnus Khaja Moinuddin is delighted with gardening and homestead. Join him on this blog as he shares his experiences in homesteading, gardening and composting
