How to pickle cucumbers recipe with vinegar

How to pickle cucumbers recipe with vinegar

For 3 jars you’ll need:

• Fresh pickling cucumbers (dill cucumbers, Kirby cucumbers or Gherkin are all great choices)
• Sugar
• Table salt
• Black peppercorn
• Mustard seeds
• Vinegar (white wine vinegar; do not replace with apple cider vinegar as it will taste completely different – not bad but different)
• Garlic cloves
• Dry bay leaves
• And of course water to fill the jars (pint jars or mason jars)

Note: Sometimes we like adding some fresh dill too. If you don’t have fresh dill, use 1/4 teaspoon dill seed per jar. If you like to make this recipe spicy, add some red pepper flakes. And sometimes we love adding a bit of cauliflower and carrots to the jars when making these dill pickles.

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 waiting for the pickles to ferment properly, store the jars upright in a cool, dark place for about a month or so.  I found that these pickles are best to serve after about 1 month. I like to allow them more time in the jar for the best flavor and we usually end up serving all jars within 2-3 months. But if you’re really in a hurry, you can serve them after 3 weeks. Open a jar and test a pickle for texture and taste. If they’re good, put the pickle jar in the fridge. Once opened, jars should be stored in the fridge.

And there you have it, a simple and delicious recipe for homemade pickled cucumbers that will add a burst of flavor to any meal. Get creative with different spices and vegetables to create your own unique pickles. Not only is the process fun and easy, but it’s also a great way to preserve fresh produce and enjoy it throughout the year. Happy pickling!

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