About the Recipe
A timeless favorite that adds a tangy and flavorful twist to your meals—homemade pickled cucumbers, also known as dill pickles. This classic recipe transforms crisp cucumbers into crunchy and zesty delights, perfect for snacking, topping sandwiches, or serving as a refreshing side dish.
Imagine jars filled with vibrant green cucumber spears or rounds, bathed in a brine of vinegar, spices, and herbs. These pickled cucumbers are not only delicious but also a delightful way to preserve the bounty of the summer harvest for enjoyment throughout the year.
The process begins with selecting fresh pickling cucumbers, known for their smaller size, thin skins, and firm texture, ideal for pickling. These cucumbers are washed, trimmed, and sliced into spears or rounds, ready to absorb the flavorful pickling liquid.
In a saucepan, a simple yet flavorful pickling liquid is prepared using a combination of water, white vinegar, pickling salt (or kosher salt), and optionally, a touch of granulated sugar for a hint of sweetness. To infuse the pickles with aromatic notes, garlic cloves are smashed and added to the liquid, along with whole mustard seeds, black peppercorns, dill seeds, dried dill weed, and red pepper flakes for a subtle kick of heat.
As the pickling liquid simmers on the stove, the kitchen fills with the enticing aroma of garlic, dill, and spices, creating an atmosphere of anticipation for the tangy pickles to come.
Meanwhile, the cucumber spears or rounds are tightly packed into clean, sterilized jars, layered with fresh dill sprigs for added flavor and visual appeal.
Once the pickling liquid is ready, it is carefully poured over the packed cucumbers, ensuring that they are fully submerged in the brine. Any trapped air bubbles are released, and the jars are sealed with sterilized lids, ready to undergo the pickling process.
As the jars of pickled cucumbers cool to room temperature, the flavors meld and intensify, creating a harmonious blend of tangy, savory, and herbaceous notes. After a week or two of maturing in the pantry, the pickles are ready to be enjoyed.
Serve these homemade pickled cucumbers as a delightful snack straight from the jar, add them to sandwiches and burgers for a burst of flavor, or use them to elevate appetizer platters with their crunchy texture and tangy bite.
With each bite of these homemade pickled cucumbers, you'll experience the satisfaction of preserving seasonal produce and the joy of savoring a time-honored condiment that enhances every meal. Embrace the art of pickling and elevate your culinary creations with these delicious and versatile pickled cucumbers.
Ingredients
500 gram pickling cucumbers, washed and sliced into spears or rounds
2 cups water
2 cups white vinegar
2 tablespoons pickling salt (or kosher salt)
2 tablespoons granulated sugar (optional, for a slightly sweet flavor)
2 cloves garlic, peeled and smashed (optional, for added flavor)
2 teaspoons whole mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon dill seeds
1 teaspoon dried dill weed (or a few sprigs of fresh dill)
1/2 teaspoon red pepper flakes (optional, for a bit of heat)
Preparation
Wash the pickling cucumbers thoroughly under running water. Trim off the ends and slice them into spears or rounds, depending on your preference.
In a medium saucepan, combine water, white vinegar, pickling salt, and granulated sugar (if using). Stir well until the salt and sugar are dissolved.
Add smashed garlic cloves, whole mustard seeds, black peppercorns, dill seeds, dried dill weed (or fresh dill sprigs), and red pepper flakes (if using) to the pickling liquid. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 5 minutes to infuse the flavors.
While the pickling liquid is simmering, pack the cucumber spears or rounds tightly into clean, sterilized jars. You can layer them with fresh dill sprigs for added flavor.
Carefully pour the hot pickling liquid and spices over the packed cucumbers, making sure they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
Use a non-metallic utensil, such as a chopstick or bubble remover tool, to release any trapped air bubbles in the jars by running it along the sides.
Wipe the jar rims clean with a damp cloth to ensure a proper seal. Place sterilized lids on the jars and screw on the bands fingertip-tight.
Allow the jars to cool to room temperature on a towel-lined countertop. Once cooled, check the seals by pressing down on the center of each lid; if the lid doesn't flex or make a popping sound, it's sealed properly. Store the sealed jars in a cool, dark place such as a pantry or cupboard for at least 1-2 weeks before opening to allow the flavors to develop.
After the pickles have had time to pickle, they are ready to enjoy! Serve them as a tangy and crunchy snack, add them to sandwiches, burgers, or salads, or use them as a tasty garnish for appetizer platters.
These homemade pickled cucumbers are packed with flavor and can be customized to your taste preferences. Experiment with different spices and seasonings to create your perfect batch of dill pickles. Happy pickling!
Be joyful in hope - Romans 12:12