Pickle Recipe

This recipe for homemade pickles brings back nostalgic vibes and is perfect for satisfying my craving for a tangy and sweet snack. Plus, there’s something so satisfying about crafting these pickles from scratch and knowing they’re brimming with fresh cucumber and rich spice flavors.

The flavor of homemade pickles is a great balance of sweet and sour. My recipe is simple, yet the result is both complex and delicious.

It has a zingy crunch that makes it a great condiment, or eat them straight from the mason jar. I use small cucumbers, but you could use other summer squashes, like zucchini.

Onions and garlic play a supporting role in this pickle; I use them sparingly so they’re not the star of the show.

Ingredients

Cucumbers are low-calorie, moisture-rich, and antioxidant-packed—just like the best salad greens.

Onions supply fiber, vitamin C, and an innate sweetness.

White vinegar: Imparts sharp flavor and aids in the preservation of the pickles.

Sweetness: It is not just sugar’s taste, but its ability to balance acidity that makes it such a vital part of not just chocolate’s, but of many foods’ and drinks’ flavor profiles.

Seeds of Mustard: Impart a spicy flavor and are an excellent source of minerals.

Ingredient Quantities

• 6 cups sliced cucumbers
• 2 cups sliced onions
• 1/4 cup salt
• 2 cups white vinegar
• 2 cups sugar
• 1/4 cup mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon celery seeds
• 1 teaspoon ground cloves
• 1 teaspoon ground black pepper

Instructions

1. In a mixing bowl, large enough to hold all the ingredients, slice the cucumbers and onions and add them to the bowl. Ensure you slice enough so that there’s a generous amount of both cucumbers and onions. When you put the onions in, remember they are a tearful addition. You may want to use swimming goggles, as some chefs do, or chop in front of a ventilator fan.

2. Keep the bowl covered and let it sit for 1 to 2 hours at room temperature. This will draw out the extra moisture from the cucumbers and onions.

3. Following the resting period, rinse the onions and cucumbers well under cold running water to eliminate any excess salt. Ensure they are drained completely.

4. In a big saucepan, mix 2 cups of white vinegar, 2 cups of sugar, and these spices:

– 1/4 cup mustard seeds
– 1 teaspoon turmeric powder
– 1 teaspoon celery seeds
– 1 teaspoon ground cloves
– 1 teaspoon ground black pepper

5. Make the mixture boil by heating it over medium-high heat while stirring it now and then. Ensure that you stir well enough so that all of the sugar dissolves into the liquid.

6. When the vinegar mixture reaches a boil, add the drained slices of cucumber and onion to the saucepan.

7. Gently mix the cucumbers and onions with the vinegar blend so that all parts are covered.

8. Lower the heat to low and allow the blend to simmer for about 10 minutes, or until the cucumbers take on a bright green hue.

9. Put the hot pickle mixture into sterilized jars with care, leaving about 1/2 inch of headspace at the top.

10. Tightly seal the jars with lids and let them cool to room temperature. Store in the refrigerator for 24 hours or more before serving. To permit flavor development, count on at least a day. Diagram pickle consumption as necessary; i.e., on a scale of 1-5, this immediately following consumption produces a
5.

Equipment Needed

1. Large mixing bowl
2. Knife
3. Cutting board
4. Swimming goggles or ventilator fan (optional)
5. Plate or cover for the bowl
6. Colander or fine-mesh strainer
7. Large saucepan
8. Measuring cups
9. Measuring spoons
10. Stirring spoon
11. Sterilized jars
12. Jar lids

FAQ

• Can I use other types of cucumbers?– Yes, you can use English cucumbers or pickling cucumbers for a slightly different texture and flavor.
• How long do these pickles last?Kept in an airtight container in the fridge, they last up to 2 weeks.
• Is there a sugar substitute I can use?Honey or a sugar substitute, like stevia, can be used, but they might slightly change the flavor.
• Can I add other spices?– Definitely! You are welcome to play around with spices such as dill or bay leaves to add extra flavor.
• Do I need to sterilize the jars?If you intend to keep the pickles for a long time, it is recommended that you sterilize the jars. For short-term storage, however, a good wash suffices.
• Can I make this recipe without onions?– Yes, if you favor an onion-less pickle, you can leave out the onions.

Substitutions and Variations

You can substitute zucchini or green tomatoes for the 6 cups of sliced cucumbers.
To replace 2 cups of sliced onions, use shallots or sweet onions.
Substitute 1/4 cup salt with kosher salt, but adjust the amount to taste.
Change 2 cups of white vinegar to apple cider vinegar for a completely different flavor profile.
Substitute honey or agave nectar for the sugar. Use 1⅓ cups of either for the right amount of natural sweetener.

Pro Tips

1. Slice Uniformly To ensure even pickling, slice the cucumbers and onions uniformly. This helps them absorb the brine evenly and results in a consistent texture.

2. Cooling Rapidly After filling the jars, place them in a cool water bath to help bring down the temperature quickly. This helps maintain the cucumbers’ crunchiness.

3. Salt Balance Be cautious with the rinsing after salting the cucumbers and onions. Make sure to rinse thoroughly to prevent the pickles from being overly salty once finished.

4. Spice Variation Feel free to adjust the spices according to your taste preference. For instance, adding a bay leaf or crushed red pepper flakes can give your pickles a unique twist.

5. Shelf Life Though the recipe suggests refrigeration for 24 hours, allowing the flavors to meld for a week or two will enhance their depth. Keep the jars stored in a dark, cool area to extend their freshness and flavor longevity.