The most crispy, delicious, spicy Pickled Cucumbers that everyone will like! This easy and simple recipe will definitely delight you. Moreover, these cucumbers turn out even tastier than shop-bought ones. Pickled cucumbers make a great addition or serve as a side dish for various dishes. They will add a great flavor to your favorite dish.
The tangy, sour, and salty taste of pickled cucumbers nicely balances any meat and vegetarian dishes. The combination I love the most is pickled cucumbers with smothered potato or skillet potatoes. Another love combo that I just adore is crunchy pickled cucumber with beans. Do not hesitate and enjoy them with a good portion of Sausage Stew with Beans, Fried Beans, or Refried Beans.Â
And not to forget, what can be tastier than delicious homemade sandwiches with pickled cucumbers?! Did you ever try our Herring Smorrebrod and Fish Sandwich? Nothing is better than a plate of pickles on the table next to stews or meat meals.Â
In my pantry, you will always find a large variety of homemade canned stuff that saves me time. Once I discovered how easily pickled vegetables are made home, I stopped buying them from the store. I can tell you more – during the fall time, I often replace fresh vegetables with pickled ones, like cucumbers, tomatoes, cabbage, cauliflower, and so on. Soon I will share with you more and more preserving recipes. So, stay tuned!
What kind of cucumbers is best for pickled cucumbers?
I prefer to preserve cucumbers whole and not slice them into smaller pieces. For pickling usually are used small types of cucumbers. Over time, I found that Kirby cukes are my family favorites. It is a crunchy type of cucumbers with a sweet taste.
Actually, the type of cucumbers is not so important; any garden variety will work great. But the quality of cukes plays an indispensable role. Always grab fresh, firm, and unwaxed cucumbers.
How to pickle cucumbers?
These crunchy pickled cucumbers are simple to make and require just a few simple ingredients. You will need fresh dill & parsley, garlic & onion, salt & sugar, vinegar, chili, water, and a few basic seasoning, along with cucumbers.
- Wash the cucumbers thoroughly and trim the ends off them. Soak cukes in ice water.Â
- Meanwhile, wash the jars and lids well. Bring a large pot to boil. Once bubbling, submerge the jar and lids into boiling water for some seconds. Transfer them to a clean towel to dry.Â
- Peel and slice onion and some garlic cloves. Slice chili pepper.Â
- Arrange the jars. Put some fresh dill & parsley, garlic cloves, and chili slices in the bottom of the jar.Â
- Next, pack the cucumbers upright into the jars. Between, add some slices of onion and bay leaves. Add one teaspoon of seasoning on the top. My seasoning included mustard seeds, coriander, peppercorn, and cumin.Â
- Top with fresh dill & parsley, garlic cloves, and chili slices.
- Pour the boiling water to the brim over the jars of cucumbers, and cover them with lids. Let it stay for about 15 minutes.
- Drain the water in a large colander. Add sugar and salt. Bring to a boil. Switch off the stove and add vinegar.
- Pour the brine over the cucumbers to the brim.Â
- Seal jars with lids.
- Let them cool completely.
- Keep in a dark and cold place or a refrigerator.
- Serve with pleasure this delicious pickled cucumbers in 7 days!
Homemade Crunchy Pickled Cucumbers
Equipment
- 2 jars with lids
Ingredients
- 2 lbs cucumbers small
- 4 bay leaves
- 6 garlic cloves
- 1 onion small
- 1 chili pepper
- handful of parsley
- handful of dill
- 2 tsp seasoning a mix of mustard seeds, coriander, peppercorn, and cumin
- 1 tbsp salt
- 2 tbsp sugar
- 2 tbsp white vinegar
Instructions
- Wash the cucumbers thoroughly and trim the ends off them. Soak cukes in ice water.
- Wash the jars and lids well. Bring a large pot to boil. Once bubbling, submerge the jar and lids into boiling water for some seconds. Transfer them to a clean towel to dry.
- Put some fresh dill & parsley, garlic cloves, and chili slices in the bottom of the jar.
- Pack the cucumbers upright into the jars. Between, add some slices of onion and bay leaves. Add one teaspoon of seasoning on the top.
- Top with fresh dill & parsley, garlic cloves, and chili slices.
- Pour the boiling water to the brim over the jars of cucumbers, and cover them with lids. Let it stay for about 15 minutes.
- Drain the water in a large colander. Add sugar and salt. Bring to a boil. Switch off the stove and add vinegar.
- Pour the brine over the cucumbers to the brim.
- Seal jars with lids. Let them cool completely.
- Keep in a dark and cold place or a refrigerator.
- You can serve delicious and crunchy pickled cucumbers in 7 days!
