How to Make Pickles (3 Ways)
Recipes in this Video
Pickled cucumbers are a popular condiment in many cultures, often served alongside sandwiches, burgers, or as part of a charcuterie board. They are especially common in American and Eastern European cuisines, where they are enjoyed for their tangy flavor and crunchy texture. The process of pickling extends the shelf life of cucumbers, making them a staple in home preservation practices.
Ingredients
- ●cucumbers
- ●water
- ●vinegar
- ●salt
- ●sugar
- ●dill
- ●garlic
- ●peppercorns
Instructions
- 1Wash cucumbers thoroughly and slice them into desired shapes.
- 2In a pot, combine water, vinegar, salt, and sugar; bring to a boil.
- 3Add dill, garlic, and peppercorns to the pot; stir to dissolve salt and sugar.
- 4Pack cucumbers tightly into sterilized jars.
- 5Pour the hot brine over the cucumbers, ensuring they are fully submerged.
- 6Seal jars tightly and let them cool to room temperature before refrigerating.
Ingredient Alternatives
cucumbers
Healthier: English cucumbers
Cheaper: pickling cucumbers
English cucumbers are lower in calories, while pickling cucumbers are often cheaper.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar may offer more flavor and nutrients, while white vinegar is typically less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mixed vegetables (carrots, cucumbers, radishes)
- ●1/2 cup tamari sauce
- ●1/4 cup rice vinegar
- ●1 tablespoon sugar
- ●1 teaspoon sesame oil
- ●1 teaspoon grated ginger
- ●1 clove garlic, minced
- ●1/2 teaspoon red pepper flakes (optional)
- ●1 tablespoon sesame seeds (for garnish)
Instructions
- 1Wash and chop the mixed vegetables into bite-sized pieces.
- 2In a bowl, combine the tamari sauce, rice vinegar, sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
- 3Stir the mixture until the sugar is dissolved.
- 4Place the chopped vegetables in a clean jar or container.
- 5Pour the tamari mixture over the vegetables, ensuring they are fully submerged.
- 6Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld.
- 7After 24 hours, taste the pickles and adjust seasoning if necessary.
- 8Serve the pickles as a side dish or snack, garnished with sesame seeds.
Equipment
Ingredients
- ●2 medium beets, peeled and sliced
- ●1 large fennel bulb, sliced
- ●1 cup white vinegar
- ●1 cup water
- ●1/2 cup sugar
- ●1 tablespoon salt
- ●1 teaspoon mustard seeds
- ●1 teaspoon coriander seeds
- ●1/2 teaspoon black peppercorns
- ●1/2 teaspoon red pepper flakes (optional)
- ●1 bay leaf
Instructions
- 1In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- 2Add the mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and bay leaf to the vinegar mixture. Remove from heat and let it cool slightly.
- 3In a clean jar, layer the sliced beets and fennel alternately until the jar is full.
- 4Pour the warm pickling liquid over the beets and fennel, ensuring they are fully submerged. If necessary, add more water or vinegar in equal parts to cover the vegetables.
- 5Seal the jar tightly and let it cool to room temperature.
- 6Once cooled, refrigerate the pickles for at least 24 hours before serving to allow the flavors to develop.
- 7The pickles can be stored in the refrigerator for up to 2 weeks.
Equipment
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