pickled cucumber

By deiv3 on July 29, 2024

Ingredients
Cucumber,
Green pepper,
Onion,
Vinegar,
Salt,
Sweetener,
Celery Seed,
Mustard seeds

How to do
Know that this recipe allows you to make a little less than 1 liter of cucumber salad.
1. Prepare the mixture by putting the vinegar, salt, sweetener , celery seeds and mustard seeds in a saucepan.
3. At this time, remove the pan from the heat and allow to cool.
4. While the vinegar mixture cools, thinly slice the cucumber, bell pepper and onion.
5. Place the vegetable slices in a clean quart jar. Pour the cooled vinegar mixture over the vegetables, leaving a space on top of about 2/3 cm.
6. Close the jar with the lid and place it in the refrigerator until the meal.
Enjoy !

pickled cucumber

Ingredients:

For the Pickles:
- 4-5 small cucumbers (Kirby or Persian cucumbers work well), thinly sliced
- 1 small onion, thinly sliced (optional)
- 2 cloves garlic, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar (optional for keto, use a keto-friendly sweetener like erythritol or monk fruit)
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds or 1 tablespoon fresh dill, chopped
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon black peppercorns

Instructions:

Prepare the Cucumbers:
1. Wash the cucumbers thoroughly and slice them thinly (about 1/4 inch thick). If you prefer, you can also cut them into spears.
2. Slice the onion and garlic if using.
Make the Brine:
1. In a medium saucepan, combine the vinegar, water, kosher salt, and sugar (or keto-friendly sweetener).
2. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Remove from heat and let it cool slightly.
Pack the Jars:
1. Place the sliced cucumbers, onions, and garlic into clean glass jars, packing them tightly but not crushing them.
2. Add the mustard seeds, dill seeds or fresh dill, red pepper flakes (if using), and black peppercorns to the jars.
Add the Brine:
1. Pour the hot brine over the cucumbers in the jars, ensuring that the cucumbers are fully submerged. If necessary, use a spoon or spatula to press the cucumbers down to eliminate air pockets.
2. Let the jars cool to room temperature, then seal with lids and refrigerate.
Marinate:
1. Allow the cucumbers to marinate in the refrigerator for at least 24 hours for the best flavor. The pickles will develop more flavor the longer they sit and can be enjoyed for up to 2 weeks.

Tips:

For extra crisp pickles, you can add a few grape leaves or a pinch of calcium chloride (pickling lime) to the jars before adding the brine.
Feel free to experiment with additional spices and herbs such as bay leaves, coriander seeds, or celery seeds to customize your pickles.
If you prefer a sweeter pickle, adjust the amount of sugar or sweetener to your taste.

Enjoy your homemade quick pickled cucumbers as a snack, in sandwiches, or as a tangy side to your favorite dishes!