Freshly pickled cucumbers are a delightful way to enjoy fresh produce all year long. This recipe packs vibrant flavors from cucumbers, tomatoes, and sweet peppers while being easy to follow. If you’re looking to add some tangy goodness to your meals, this recipe is perfect for you. Plus, the pickled cucumbers can be stored for up to 12 months, making them a great seasonal pantry staple.
Why This Recipe Is Helpful
- This pickled cucumber recipe is a simple way to preserve fresh vegetables.
- It combines a variety of veggies, enhancing both flavor and nutrition.
- Perfect for those wanting to incorporate more homemade condiments into their meals.
Best For
This recipe is ideal for home cooks who enjoy preserving their harvest or simply want flavorful additions to sandwiches, salads, or charcuterie boards.
Be Careful If
Be mindful that this recipe may not be suitable for individuals with sodium restrictions due to the amount of coarse salt used.
Ingredients
- 2 kg Cucumbers (approx. 4.4 lbs)
- 1.5 kg Tomatoes (approx. 3.3 lbs)
- 1.5 kg Sweet Pepper (approx. 3.3 lbs)
- 2 Hot Peppers
- 700 g Onion (approx. 1.5 lbs)
- 2 bunches Parsley
- 2.5 tbsp Coarse Salt
Ingredient Notes
- Select cucumbers that are firm and free from blemishes for the best texture.
- Feel free to use any variety of onions, but the sweetness of yellow onions complements the pickles well.
- Fresh parsley adds a wonderful aroma and flavor, but you can substitute with dill if preferred.
Kitchen Tools Needed
- Large mixing bowl
- 700 ml glass jars
- Pot for sterilization
- Towel or cloth
Step-by-Step Instructions
- Rinse and prepare the vegetables: Slice the cucumbers, tomatoes, sweet pepper, hot peppers, and onions into even pieces.
- In a large bowl, mix all the sliced vegetables with coarse salt. Allow this mixture to sit for 30-40 minutes to draw out moisture.
- Clean and dry your glass jars. Place a towel at the bottom of each jar to prevent breakage during sterilization.
- Fill a pot with cold water and the jars. Bring the water to a boil over medium heat. Sterilize the jars for 15 minutes once boiling begins.
- Carefully remove the jars from the pot and tightly close the lids immediately, allowing them to cool for 20-24 hours.
- Once cooled, store the pickled cucumbers in the refrigerator (preferably in the fruit and vegetable section) for up to 12 months. Ensure jar lids are tightly closed to keep out air.
Pro Tips
- Adjust the salt to suit your taste, but remember it helps preserve the cucumbers.
- To maintain crunchiness, do not over-pack the jars with vegetables.
- Experiment with other spices for custom flavors if desired.
Lighter Swaps
- If you prefer, you can reduce the salt used in the recipe, but it may affect the preservation quality.
Common Mistakes
- Be cautious not to cut the vegetables too thin, which might cause them to become mushy.
- Forgetting to sterilize jars properly can lead to spoilage.
Serving Suggestions
Pickled cucumbers make a great side dish, perfect for barbecue meals or as a tangy addition to salads.
Storage Instructions
Keep the sealed jars in the refrigerator to extend freshness for up to 12 months.
Reheating Tips
Reheating is not necessary for pickled items, as they are typically enjoyed cold.
Nutrition Estimate
Calories: 20
Protein: 1 g
Carbs: 4 g
Fat: 0 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: Varies based on usage
Cuisine: Preserved
Course: Side Dish
Calories: 20 per serving
Frequently Asked Questions
1. Can I use other vegetables for pickling?
Yes, feel free to add or substitute other vegetables like carrots or radishes.
2. How should I adjust the recipe for smaller batches?
You can simply halve the ingredients to create a smaller batch while maintaining the ratios.
3. Is it safe to store pickled cucumbers at room temperature?
No, always store pickled cucumbers in the refrigerator for safe consumption.
For additional cucumber recipes, consider exploring more on this related page.
