Homemade Easy Pickled Cucumbers Recipes

QUICK PICKLED CUCUMBER RECIPE

Steps:

• Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
• Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
• Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
• Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
• Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

PICKLED CUCUMBERS IN VINEGAR- EASY RECIPE

Steps:

• Wash and drain cucumbers. Sterilize jars. Here is a link about how to do that properly.
• Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, 1/4 teaspoon of dried dill, and slices of horseradish in between.
• In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
• Pour the liquid over the cucumbers to fill the jars. Add 1-2 pieces of horseradish on top.
• Seal the jars and store them in a cool place above freezing temperature.
• These cucumbers will not ferment and will be perfect for the wintertime.

HOMEMADE EASY PICKLED CUCUMBERS RECIPE

Steps:

• Make sure to sterilize all tools and jars you are using. Let them dry well.
• Wash the cucumbers and dill.
• Make the brine by mixing the water, vinegar, and salt.
• Lay the cucumbers in the jar.
• Chop the dill and add to the jar.
• Add the coriander seeds.
• Fill the jar with the brine. Make sure all the cucumbers are submerged.
• Tightly close the jar and place it in the fridge. Let them pickle for at least 48 hours (the flavor intensifies best after one week).

EASY HOMEMADE PICKLES

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.