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Cucumber Recipes Pickles Easy

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Pickled Cucumbers (Quick, Easy & Tasty) Chef Tariq
Pickled Cucumbers (Quick, Easy & Tasty) Chef Tariq from www.cheftariq.com

Description

Cucumber pickles are a delicious and easy way to enjoy the fresh taste of cucumbers all year round. This recipe is simple, requiring only a few ingredients and minimal preparation time. Whether you are looking to use up a bumper crop of cucumbers from your garden, or just want to enjoy a crunchy and tangy snack, these pickles are sure to satisfy.

Prep Time

Preparation time for this recipe is minimal, requiring only about 15 minutes to prepare the cucumbers and mix the brine.

Cook Time

The pickles will need to sit in the brine for at least 24 hours before they are ready to eat, so plan accordingly.

Ingredients

  • 4-6 medium cucumbers
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 2 cloves garlic, peeled and sliced

Equipment

  • Cutting board and knife
  • Large bowl or jar
  • Measuring cups and spoons

Method

  1. Wash and dry the cucumbers, then slice them into rounds or spears.
  2. In a large bowl or jar, mix together the vinegar, water, salt, sugar, mustard seeds, coriander seeds, black peppercorns, and sliced garlic.
  3. Add the sliced cucumbers to the brine, making sure they are fully submerged.
  4. Cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 24 hours, or up to 2 weeks.
  5. After the pickles have marinated for at least 24 hours, taste them to see if they are to your liking. If they are too sour or salty, add a bit of sugar or water to balance the flavors.
  6. Transfer the pickles to a clean jar or container and store in the refrigerator for up to 2 weeks.

Notes

  • You can adjust the amount of sugar and salt in this recipe to suit your taste preferences.
  • If you prefer spicy pickles, add a sliced jalapeno or a pinch of red pepper flakes to the brine.
  • These pickles are perfect for adding to sandwiches, burgers, or salads, or just enjoying as a snack on their own.

Nutrition Info

  • Calories: 14
  • Carbohydrates: 3g
  • Protein: 1g
  • Fat: 0g
  • Sodium: 591mg
  • Potassium: 140mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 80IU
  • Vitamin C: 4mg
  • Calcium: 24mg
  • Iron: 1mg

Recipes FAQ

What kind of cucumbers are best for pickling?

The best cucumbers for pickling are firm and crisp, with a thin skin and small seeds. Kirby cucumbers are a popular choice, but you can also use Persian or English cucumbers.

Can I reuse the pickling brine?

Yes, you can reuse the brine for multiple batches of pickles. Just make sure to strain out any bits of cucumber or spices before using it again.

How long do these pickles last?

These pickles will keep in the refrigerator for up to 2 weeks. After that, they may start to lose their crunch and flavor.

Recipe Tips

  • If you are making a large batch of pickles, you can mix the brine in a large pot on the stove and then divide it among several jars or containers.
  • For extra flavor, add fresh herbs like dill or thyme to the brine.
  • Make sure the cucumbers are fully submerged in the brine to ensure even pickling.
  • If you prefer your pickles sweeter, increase the amount of sugar in the brine.
  • These pickles can be made with other vegetables as well, such as carrots, radishes, or green beans.

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