Pickled cucumbers are a late addition to my roster. I believe in cooking from scratch, but when it came to cucumbers, I used bottled ones for burgers, sandwiches, dips. I never realized it was so easy to make it at home until one of my friends got married to a Czech guy who told me about the way they make pickled cucumbers and jalapenos at home. That is when the idea struck me. Cucumbers are available in markets freely and very easy to prepare.
When I tasted my first bottle, I realized how much better homemade is as it retains the crunchiness while the bottled ones become a little soft.
How to make pickled cucumbers in 3 steps?
- Wash and dry cucumber. Slice and place in bottles with garlic.
- Boil water, vinegar, salt and sugar.
- Pour over cucumbers until it is submerged. Cool and store.
What to serve with?
Pickled jalapenos are extremely versatile, and serve as the perfect addition to sandwiches, burgers, wraps, rice bowls and burritos. They are also great to serve alongside grilled meats and paneer, as a crunchy aside to your daily meals.
Check out other kitchen essentials like pickled jalapenos and chicken stock!
Pickled Cucumbers – Pops of Flavour
Ingredients
Instructions
-
Wash and dry the baby cucumbers.
-
Place jalapenos into sterilized mason jars. Add 2 garlic cloves in each jar.
-
In a saucepan, combine water, vinegar, sugar and salt. Bring this mixture to a gentle boil, stirring until everything dissolves.
-
Carefully pour the hot brine over the cucumbers until fully submerged. Let it cool to room temperature, then tightly seal the lid. Refrigerate upto 3 months. Let the pickles sit for at least 24 hours before using.
Note
Always use sterilized jars to extend shelf life.
For extra flavour, you can add dill, green chillies or peppercorns
Pick firm, small, baby cucumbers for maximum crunch.
