Ingredients
-
2 cucumber
-
1 cup vinegar
-
1 cup water
-
2 tbsp salt
-
1 tsp mustard seeds
-
1/2 tsp whole black peppercorns
-
1/2 cup sugar
Directions
Here is my jar of sour and sweet Pickled cucumbers. Which can be served with a burger, bread sandwich or a bread toast. These pickled cucumbers make such a great snack, loved by all.
HOW TO MAKE PICKLED CUCUMBERS
A cucumbers that has been immersed in a vinegar solution and left to ferment for a long period. The pickling procedure affects the food’s texture, flavor and taste. The resulting food is called a pickle. Other vegetables that are pickled include cauliflower, carrot, radish and onion.
CHOOSING OF CUCUMBERS
You can use whichever kind of cucumbers you want, although any variety of cucumbers can be pickled. Choose the cucumbers which has fewer seeds with thinner skin. If you want the softest skins then go for the small pickling cucumbers. Make sure cucumbers are ripe, and fresh. Wash and dry them properly before pickling.
INGREDIENTS TO BE USED
Cucumbers: Cucumbers with less seed is preferred, or else removed the seeds.
Vinegar: White vinegar works well for pickled cucumbers. White vinegar is clear and has an acidic flavor, which increases the texture and cucumbers flavor. Apple cider vinegar can also be used for pickling.
Mustard Seeds: Yellow or black any mustard seeds can be used.
Sugar: Refined sugar can be used.
Peppercorns: Take 5 to 6 whole peppercorns and crushed them or you can use pepper powder.
Salt: use normal salt.
STEP BY STEP MAKING OF PICKLED CUCUMBERS
STEP 1
Clean the cucumbers and dry them properly. Once, the cucumbers are dried then slice the cucumbers into 2 mm thickness. In a large bowl, add in sliced cucumbers, salt and toss well and leave it for an hour. After an hour, drain off the liquid and place the cucumbers in the refrigerator for 30 minutes.
STEP 2
Take a glass jar and wash with soap and clean. If you are planning to store pickled cucumber for longer period then sterilize the glass jar. Sterilize the jar for 5 minutes in boiling water and do not sterilize the jar lid. Lastly place the jar lid in the boiling water, while gas flame is turned off.
STEP 3
Bring to boil vinegar, water, salt, sugar, mustard seeds and crushed peppercorns until sugar dissolves. Once boiled let the vinegar mixture cool completely and pour in the jar filled with cucumbers. Gently tap the jar so that all the air bubbles remove. Seal the jar with the lid and leave for an overnight.
HOW TO STORE PICKLED CUCUMBERS
This pickled cucumbers can be stored in the air tight jar for the several weeks. Place in the refrigerator for longer use.
Notes:
You can reuse your vinegar solution by adding more cucumbers.
Add sugar and salt according to your preference.
For longer storage sterilize the glass jar.
Steps
|
1
Done
|
Clean and thinly slice the cucumbers. |
|
2
Done
|
In a bowl, combine the sliced cucumbers, salt and toss. Leave it for an hour. |
|
3
Done
|
Meanwhile, clean and sterilize the glass jar. |
|
4
Done
|
After an hour, drain off the liquid and let the cucumbers rest in the refrigerator for 30 minutes. |
|
5
Done
|
In a pan add in vinegar, water, 1/2 tsp salt, sugar, mustard seeds and crushed peppercorns. |
|
6
Done
|
Bring to the boil until sugar dissolves and stir. Let the vinegar mixture cool completely. |
|
7
Done
|
Now, transfer the cucumbers to the glass jar. |
|
8
Done
|
Lastly, pour in the vinegar solution to fill the jar. All the cucumbers should be covered in the vinegar solution. |
|
9
Done
|
Gently tap the jar. Seal and leave for at least 3 hours or overnight. |
One Comment Hide Comments
I am actually pleased to read this website posts which carries lots of valuable data, thanks for providing these data. Barbie Gannie Stanislaus Talia Neils Samuella