The pickled cucumbers are a tasty preserve and easy to make at home, with very few ingredients and some care you will have excellent cucumbers to use as an appetizer, to accompany burgers, or add to salads.
The most important thing is choosing cucumbers that are ripe but firm and free of bruises, if you have the possibility choose them organic so you are sure of what you bring to the table, we are lucky to have a garden where we grow them every year.
Last but not least is the sterilization of the jars to use and the storage method, you can follow the guidelines from the Ministry of Health.
Let’s find out right after the photo as always how to prepare the pickled cucumbers but first look below for other ideas to use them!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 2.2 lbs
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Pickled cucumber ingredients
- 2.2 lbs cucumbers
- 9 oz coarse salt
- 2.1 cups white wine vinegar
- 2.1 cups water
- 2 leaves bay leaves
- 1 tsp black peppercorns
Pickled cucumbers preparation
To prepare the pickled cucumbers first sterilize the jars and lids in a pot full of cold water, bring to a boil for 30 minutes then remove them with a tong, place them on clean tea towels, and let them dry completely.
Thoroughly wash the cucumbers and scrub them to remove any impurities then place them on a colander and sprinkle with coarse salt.
Cover them with a plate or a cloth and let them rest for at least 8 hours then wash them again and dry them very well.
In a pot bring water and vinegar to a boil adding bay leaves and some peppercorns.
Meanwhile, if the cucumbers are small, place them upright inside the jars, you can also cut them in half.
If they are large, slice them, insert them into the jars along with more bay leaves and peppercorns.
Once water and vinegar boil, turn off the heat and gently pour the liquid over the cucumbers, leaving 1 cm free from the edge.
Seal the jars very well and store them in a dark and dry place for 15 days before enjoying them.
Once sealed, you can choose to boil them in a pot full of water for at least 20 minutes for 12 oz jars or 35 minutes for 1.1 lbs jars.
After the boiling time, turn off the heat and let the jars cool completely inside, then you can store them in the pantry and…
ENJOY YOUR MEAL
How to store cucumbers
Still closed, you can store the jars in the pantry for 4 months if unpasteurized and for 1 year if pasteurized.
Once opened they should be stored in the refrigerator for up to 1 month, making sure to cover them with more vinegar if they dry out too much.
Other recipes
If you want to see other types of recipes you can go back to the HOME.
