pickle cucumbers vinegar

Want to learn how to pickle cucumbers with vinegar? If so, you’ve come to the right place. This easy recipe shows you how to make crunchy, flavorful pickles using fresh cucumbers, vinegar, and a few pantry staples. Moreover, pickling is a simple way to preserve cucumbers and enjoy their tangy taste for weeks. In fact, using vinegar not only adds sharp flavor, but it also ensures safe, long-lasting pickles. Whether you’re just starting out or already an experienced home cook, you’ll love how quick and satisfying it is to pickle cucumbers with vinegar at home.

For 3 jars, you’ll need:

• Fresh pickling cucumbers (dill cucumbers, Kirby cucumbers or Gherkin are all great choices)
• Sugar
• Table salt
• Black peppercorn

How do you pickle cucumbers?

1. Wash the cucumbers very well and keep only the healthy ones.

2. Sterilize jars well

3. Place cucumbers in jars (don’t overcrowd them).

4. Pour vinegar to the bottom of the jar (about 2 fingers).

5. Put one teaspoon of sugar and one of salt in each jar. If you want to make sweet pickles (or sweeter), add 2-3 tablespoons of sugar.

6. Add spices: 2 large bay leaves (or 3 small), about 30 peppercorns and 1 teaspoon mustard seeds, per jar (if you chose to use garlic, put 2-3 cloves per jar at this stage).

7. Fill with water almost up to the rim.

8. Tightly screw the lid on.

9. Place jars in a large pot and cover with water up to the lid.

10. Bring to boil and continue boiling for 5 minutes.

11. Leave to cool for 1 hour, without removing from the pot.

12. Transfer to a baking sheet, bottoms up, and place in a pre heated oven on low, for 15 minutes. They’ll change color which is exactly what you want.

Storage

While you’re waiting for the pickles to ferment properly, be sure to store the jars upright in a cool, dark place for about a month. In general, I’ve found that these pickles are best served after around 4 weeks. However, I usually allow them to sit even longer for optimal flavor, and as a result, we often end up enjoying all the jars within 2–3 months. Alternatively, if you’re really short on time, you can serve them after just 3 weeks. At that stage, open a jar and test a pickle for texture and taste. If everything tastes right, then go ahead and place the pickle jar in the fridge. From that moment on, once opened, jars should always be stored in the refrigerator to maintain freshness. Ultimately, this simple waiting process leads to the best flavor and texture.

And just like that, you’ve made a simple and delicious recipe for homemade pickled cucumbers that adds a burst of flavor to any meal. Moreover, you can get creative with different spices and vegetables to craft your own unique pickle combinations. Not only is the process fun and easy, but it’s also a satisfying way to preserve seasonal produce. Additionally, it gives you something tasty to enjoy all year long. So, grab your cucumbers, gather your jars, and let the pickling begin. Happy pickling!