Content

• Steps
• Method 1 of 5: The Basics of Pickling Cucumbers
• Method 2 of 5: Plain Cucumbers
• Method 3 of 5: Spicy Cucumbers
• Method 4 of 5: Garlic and Dill Cucumbers
• Method 5 of 5: Sweet Cucumbers

Pickled cucumbers are always delicious, but if you cook them yourself, you will enjoy them even more. You can not only choose which cucumbers to cook, sweet or spicy, but also enjoy the taste of homemade pickle. If you want to learn how to pickle cucumbers at home, follow these steps.

Steps

Method 1 of 5: The Basics of Pickling Cucumbers

1. 1 Use the freshest cucumbers whenever possible. The fresher the cucumbers, the crisper they will be when pickled. If the cucumbers are already a little soft, then they will be soft after pickling. Plan a trip to the market or store just before the pickling process.
2. 2 Always cut off the tip of the blooming cucumber. It has a small brown circle on it. This tip contains an enzyme that can make pickles softer and therefore more saturated with liquid.
3. 3 Calculate the thickness of the cuts. The thinner the cucumber slices are, the less crisp they will be when pickled. If you want some really crunchy cucumbers, just cut them several times, trying to keep their original shape as much as possible. If you use whole cucumbers, they will be really hard.
4. 4 Don't skimp on salt. It is necessary to draw moisture out of the cucumbers, thereby keeping them longer. If you're on a diet, try cutting back on sugar and other ingredients slightly, but leave salt alone, or you will be very disappointed with the result.

Method 2 of 5: Plain Cucumbers

1. 1 Collect ingredients. Here's what you need for a simple marinating:
   • 4 medium cucumbers
   • 4 onions
   • Salt
   • 2 cups sugar
   • 1 cup vinegar
   • 2 tablespoons fresh parsley, chopped
2. 2 Chop four medium cucumbers and 4 onions. Peel the cucumbers and cut them into thin slices. Chop the onion finely.
3. 3 Place the cucumbers and onions in a container. Place a layer of cucumbers and then a layer of onions. You can use a fork to spread the onions evenly over the cucumbers. Salt lightly, then add another layer of cucumbers and onions and salt again. Continue until you run out of vegetables.
   • The container should be at least 30.5 x 23 cm and 15.2 cm high. This will help the cucumbers absorb the juices.
4. 4 Refrigerate overnight. Close the container and refrigerate overnight to remove moisture from the cucumbers.
5. 5 Make a marinade. To do this, simply mix two cups of sugar, one cup of white vinegar, and 2 tablespoons of chopped fresh parsley in a saucepan. Cook this mixture on the stove until the sugar is completely dissolved.
6. 6 Marinate the cucumbers. Remove the cucumbers from the refrigerator and drain the liquid. Then fill with hot marinade and put back in the refrigerator. The cucumbers will be ready to use the next day. You can store them in the refrigerator for several weeks.
7. 7 Serve. You can use pickled cucumbers the very next day as a salad, put them on a sandwich, or serve them as a side dish with a main course.

Method 3 of 5: Spicy Cucumbers

1. 1 Collect ingredients. Here's what you need for a spicy marinating:
   • 1/2 kg medium cucumbers
   • 3 cloves of garlic
   • ½ teaspoon black pepper
   • ½ teaspoon mustard seeds
   • 1 teaspoon fresh dill (whole)
   • 1 dried bay leaf
   • 2/3 cup organic light brown sugar
   • 6 1/2 tablespoons white distilled vinegar
   • 6 1/2 tablespoons white wine vinegar
   • ¾ glass of water
2. 2 Peel 1/2 kg of medium-sized cucumbers.
3. 3 Slice the cucumbers. Cut them into thin slices that you can easily fit into a container or jar.
4. 4 Place the cucumbers in a 2 liter container or jar. This size is perfect for pickling cucumbers.
5. 5 Add 3 cloves of chopped garlic, ½ teaspoon black pepper, ½ teaspoon mustard seeds, 1 teaspoon fresh dill (whole), and 1 dried bay leaf to the container. Toss the contents of the container and place all of these ingredients on top of the cucumbers.
6. 6 Prepare the marinade. To do this, simply mix 2/3 cup organic light brown sugar, 6 1/2 tablespoons white distilled vinegar, 6 1/2 tablespoons white wine vinegar, and 1/2 cup water. Stir well to combine the water and vinegar and dissolve the sugar.
7. 7 Pour the mixture over the cucumbers. To distribute evenly, close the container and shake it thoroughly.
8. 8 Cover and refrigerate. Leave the cucumbers in the refrigerator for at least 24 hours for the fullest flavor.
9. 9 Serve. Serve pickles as a side dish or add them to a sandwich. You can store these pickles in the refrigerator for up to 3 months.

Method 4 of 5: Garlic and Dill Cucumbers

1. 1 Collect ingredients. Here's what you need to marinate cucumbers with garlic and dill:
   • 1.3kg Kirby cucumbers
   • 1 1/2 cups apple cider vinegar
   • 1 1/2 cups filtered water
   • 2 tablespoons of marinade salt
   • 8 cloves of garlic, peeled
   • 4 teaspoons of dill seeds
   • 2 teaspoons black pepper
   • 1 teaspoon red chili flakes
2. 2 Wash and dry 1.3kg Kirby cucumbers. Cut off the tips with the inflorescence and cut the cucumbers into strips.
3. 3 Make a pickle. In a saucepan, combine 1 ½ cups of apple cider vinegar, 1 ½ cups of filtered water, and 2 tablespoons of salt. Bring the mixture to a boil.
4. 4 Divide 8 cloves of garlic, 4 teaspoons of dill seeds, 2 teaspoons of black pepper, and 1 teaspoon of red chili flakes into two quart jars. If you don't have one liter cans, use four half liter cans.
5. 5 Place the sliced ​​cucumbers in the jars. You should place them as tightly as possible, but not crush them.
6. 6 Pour the brine into the jars. Leave a space of about 0.6 cm between the edge of the jar and the brine. You can tap the jar lightly to get rid of air pockets, as air can interfere with the marinating process.
7. 7 Cover the jars. Place lids on the jars, but do not close them tightly, as the mixture needs to breathe.
8. 8 Let the jars cool. Wait at least 10-15 minutes for the jars to cool slightly.
9. 9 Refrigerate. For best results, refrigerate pickles for at least a week.
10. 10 Serve. Use pickled cucumbers as an appetizer or side dish with any meal.

Method 5 of 5: Sweet Cucumbers

1. 1 Collect ingredients. Here's what you need to get your sweet pickled cucumbers:
   • 1 kg of cucumbers
   • 1 cup apple cider vinegar
   • 1/8 cup salt
   • 1 cup white sugar
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon mustard seed
   • 2 sweet onions
2. 2 Prepare the brine. In a small saucepan over medium heat, combine 1 cup apple cider vinegar, 1/8 cup salt, 1 cup white sugar, 1/4 teaspoon ground turmeric, and 1/2 teaspoon mustard seed.
3. 3 Bring the mixture to a boil and simmer for at least 5 minutes.
4. 4 Chop 1 kg cucumbers and 2 sweet onions. Cut each cucumber into at least 3-4 pieces, depending on the thickness of the cucumber. Cut the sweet onion into small pieces.
5. 5 Place vegetables in a 1 quart preserving jar. Place them tightly, but do not crush them. If you don't have a liter can, take two half a liter.
6. 6 Pour the vegetables into the container with brine. Place the lid on the jar and shake to mix the ingredients well.
7. 7 Refrigerate. For best results, store the mixture in the refrigerator for at least 24 hours.
8. 8 Serve. Enjoy sweet pickles as an appetizer or side dish with a main course or sandwich.