Homemade Crunchy Pickled Cucumbers
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.
Servings: 2 jars
Calories: 162kcal
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!
Nutrition
Calories: 162kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3505mg | Potassium: 870mg | Fiber: 7g | Sugar: 22g | Vitamin A: 639IU | Vitamin C: 54mg | Calcium: 179mg | Iron: 3mg