Pickles are one of the things I always keep in my natural storage fridge. I learned how to make cucumber pickles because I wanted to avoid less than the ideal ingredients found in most store-bought pickles. Not only are homemade pickles healthy, but they also taste great!
Why pickle cucumber?
Aside from the fact that they are a delicious way to preserve fresh cucumbers, there is a short answer so there is only goodness in raw cucumbers; nothing more!
Store-bought pickles often contain yellow food colors that have been linked to certain cancers and behavioral problems. Definitely not something I’m looking for in pickles! There are many different ways to pickle cucumbers, and it all depends on what I’m in the mood for (and it’s time for).
Also, if you make pickles from the traditional feeding method, you will add healthy probiotics to your diet!
Two ways to pick a cucumber
When you are ready to make pickles at home, you can take one of two methods:
Instant refrigerator pickle (with vinegar)
The most popular and common method of pickling cucumber is vinegar. Regular white vinegar is an economical option that allows other pickles and flavors in pickled cucumbers to shine. Red wine vinegar and even apple cider vinegar can be used if desired. The vinegar salt that escapes the back of the pickle is another, even more confusing option.
Traditional yeast pickles (no vinegar)
Naturally fermented pickles are a traditional way of picking cucumbers. This simple method of obtaining complex, fermented pickles uses salt, water and natural bacteria from the air. Yeast pickles also have some health benefits after “opening up” the nutrients in the cucumbers and adding healthy probiotics to your diet. Learn all about how to start boiling here
What you need to make pickles at home
A quick consignment of refrigerated pickles on a busy day is an easy option. You will need:
- Vinegar (if not boiled)
- Sugar (or some kind of sweet)
It really depends on the recipe and what flavor I’m going for, but when it comes to the exact proportions, the pickle is suddenly forgiven (unless canning is included). Usually pickle recipes for pickled cucumbers call for salting or canning, not iodized or table salt. However, sea salt will also work and is a healthy option.
For fermented pickles you only need salt, water and cucumbers! Even a little garlic and dirt never hurts
1) Select the right cucumber
Pickles, pickles, pickles, pickles, pickles, pickles, pickles, pickles, pickles Long, slender cucumbers, like English cucumbers, do not work well. Store-bought cucumbers are usually waxed, so buying locally or in your hometown is the best option.
Overpipes or vampires make cucumber sticky pickles, even if they have barely passed their prime. According to Bon Appet, the best cucumbers are:
- Length is 4-5 inches
- Fresh (not overripe or underripe)
- Make your skin thicker (with a pickle)
2) Add spices
Garlic, dried or fresh lentils, whole mustard seeds, pepper, onion, or even red pepper flakes are optional additives that make your pickle more flavorful or sweet, as needed.
When in doubt, choose fresh ingredients for more flavor, although drying will also help.
For sweet pickles, I use honey instead of processed sugar. It gives the pickle a stronger flavor, but I think it’s just as delicious (and healthier). For those who want a more generally tasty sweet pickle, organic sugarcane sugar is still a step better (although not ideal) than the heavily packaged refined sugar found in store-bought pickles.
3) Ready for crispy pickles
- Cut at the top (where the trunk is attached to the hook). At the end of the opening, there are enzymes that make up the sogi pickle.
- Add some grape or oak leaves. The tannin found in the leaves is a coarse grape that helps keep pickles strong.
- Choose cucumbers that are not too old and too ripe.
- Soak the cucumber in an ice bath for 30 minutes before using the bounce and remove.
Pickle Cucumber Method (Quick Method)
Make your own pickles, no cans included! Their slightly sweet flavor complements the savory dill and garlic. If you prefer a more classic dal pickle flavor, honey can be skipped.
- 2 Fresh gum heads or 3 TBSP fresh leaves or 2 TBSP dry
- 3 Clove Fresh garlic broke
- 3/4 Cup White vinegar
- ¾ Cup Filtered water
- 1 TBSP Sea salt or Himalayan salt
- 3-5 Fresh Small cucumber, chopped
- 1 Quart Size glass jar
- 1/2 Onion Thinly chopped (optional)
- ½ Cup Honey Optional
Use vinegar, garlic, water, salt, and honey in a small saucepan. Bring to a boil, then simmer for 5 minutes, stirring occasionally.
Wait for the salt water to cook, tying a quart-sized glass jar with the rest of the ingredients. Place the dough at the bottom of the jar, then add the cucumber pieces. Cucumbers can be chopped thick or as thin as desired, but they are as good as pickles. How many cucumbers will be needed will depend on their size.
Add a layer of onion (if using), then add more cucumber pieces. Repeat until onion is fully used and the jar is full. Leave about 3 inches of head space on the top of the jar.
Pour salted water over the snacks, keep the lid on and refrigerate. If you don’t have enough liquid to pickle, add more vinegar and water until you do.
Wait at least 12 hours before eating pickles (the more tasty you wait!).
Hint: Since they are being refrigerated, a canning jar is not necessary. Whatever heat safe Liptid glass watch you have in your hand will do a lot of work.
Make sure the cucumber pieces are as even as possible. A mandolin slicer is good for this.
How to pick cucumbers without vinegar
Naturally fermented pickles are a traditional way of picking cucumbers. This simple method of obtaining complex, fermented pickles uses salt, water and natural bacteria from the air. While snacks and cucumbers make for a delicious pickle, you can add a variety of flavors such as dahl, garlic or pepper. Feel free to play freely with add-ons!
Naturally fermented pickle recipe
This method of vinegar means you have to wait for the natural fermentation to work, but the result is a bad, healthy probiotic pickle!
- 1 TBSP sea salt or Himalayan salt
- 2 cups non-chlorinated, filtered water
- 4-5 small or medium pickled cucumbers
- 2-3 heads of Dale or 2-3 TBSP fresh lentil leaves (optional)
- 3 cloves of garlic, chopped (optional)
- 1 tbsp mustard seeds and / or pepper (optional)
- Chopped onion (optional)
- Dissolve salt in 1 cup of water over medium heat in a pot.
- Turn off the heat and add another cup at room temperature.
- Add the pickle ingredients to a glass paint jar. At the bottom of the jar, add the chopped garlic cloves, lentils, chopped onions, pepper, mustard seeds, or whatever flavor you want to add.
- Cut off the top of the cucumber and make sure it is 1 inch above the top of the jar.
- Tie the cucumber in a pot (small things or quarters are easiest). They should be packed so tight that nothing floats to the top.
- Pour salt water over the cucumber.
- Screw the lid on the jar. One of these jar weights can also be used to keep cucumbers under salt water (to prevent mold growth).
- Let the pickle sit outside at room temperature for 2-3 days until the pickle tastes the desired. Be sure to occasionally release air from the jar or increase the pressure which can cause the jar to explode! You can also buy special yeast caps that do not require “burping”.
- When the pickle is sour, keep it in the refrigerator for several months. Cold temperatures prevent fermentation.
Repeat the use of pickles
This method is much faster and easier than other recipes! The last batch of pickled pickles can be poured over fresh cucumbers in a clear glass jar. Homemade pickles can use salt water, or naturally fermented pickles (such as the Babies brand).
- Pack clean cucumber pieces or spears in a glass jar.
- Put the room temperature snacks on the snacks until they are completely covered.
- Store the dishes in the fridge and enjoy after 1 week.
Ready to make some pickles? Which version do you think you should try first? Share below!