As a busy mom trying to put healthy meals on the table each night, I’m always on the lookout for simple ways to incorporate more vegetables into our diet. So when I formula testing on Pickled Cucumber at Food and Meal, I was thrilled. Having grown up eating my grandma’s homemade bread and butter pickles, a tangy, salty cucumber side dish sounded right up my alley.
What appeals to me about this pickled cucumber recipe is that it requires just a few pantry staples – vinegar, sugar, spices – and fresh garden cucumbers. In just 20 minutes, I can prepare a batch of crunchy, refreshing pickles that will last for weeks stored in my fridge. I love that this recipe allows me to preserve summer’s bounty of fresh produce to enjoy all year round.
As a busy working mom, I appreciate that this pickled cucumber recipe from Food and Meal is quick, easy, and customizable. I may try experimenting with different fresh herb additions like dill or garlic in the brine. Serving these tasty pickled cucumbers alongside roasted chicken or pork chops is an easy way to get my kids to eat their veggies! If you also enjoy the nostalgic tanginess of pickled vegetables, I’d encourage you to give this simple recipe a try.
Pickled Cucumbers Recipe
PICKLED CUCUMBER
Equipment
Ingredients
- 20-50 kirby or pickling cucumbers
- Coarse sea salt
- White vinegar
Instructions
- Stack the cucumbers neatly in a glass container.
- Add water to cover, then pour the water out into a measuring cup, making a note of how much water there is. Transfer the water to a large saucepan and add one-twelfth that amount of salt (so if you have 3 cups water, you would add 1⁄4 cup salt), and stir to combine. Add 1 tablespoon of vinegar for every 20 small cucumbers, and stir to mix. Bring to a boil. Remove from the heat as soon as the water reaches a boil. Immediately pour the salted water into the glass container, covering the cucumbers.
- Place a small dish on top of the cucumbers to weigh them down and keep them submerged in the brine. Store in a cool, dark place for 4 to 5 days.
- Eat immediately, or transfer them to the refrigerator to store for up to 3 months.
Video
Notes
- Note on Cucumber Selection:Opt for fresh, firm cucumbers for the best results. Choose the ones with fewer seeds, as they tend to be crisper after pickling. Remember, the quality of the cucumbers plays a significant role in the final flavor.
- Perfecting the Pickling Brine:Achieving the ideal balance of tanginess and sweetness in the pickling brine is crucial. Adjust the ratio of vinegar, sugar, and salt to suit your taste preferences. Don't be afraid to experiment until you find the perfect harmony.
- Creative Flavor Additions:While the classic pickled cucumber is delightful on its own, feel free to infuse extra flavors. Add fresh dill, garlic cloves, red pepper flakes, or even a hint of ginger to the brine for a unique twist that suits your palate.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips about Pickled Cucumbers
The article outlined clever ideas like slicing cucumbers thinly to maximize the pickle’s crunchy texture, and cutting spears lengthwise instead of rounds to create fun, fork-friendly pieces. I appreciate these simple tricks that can take a basic recipe from good to great texture- and presentation-wise. The brine ratios recommend were also useful guides to achieve the ideal sweet-tart flavor balance I prefer.
As a busy mom, I loved the suggestion about pre-sterilizing a few jars to have ready for quick vegetable pickling. This way, when my family visits the farmers market or I spot a great cucumber sale, I can whip up a batch of pickles without much fuss. Having the salty, tangy pickled cucumbers stored in the fridge makes it easy to incorporate some refreshing pickled goodness into our meals or snack times all week long.
If you also enjoy the nostalgic crunch of pickled vegetables, I highly recommend reading these handy quick-pickling tips and tricks for cucumbers. Start with the simple brine recipe provided, then tweak herbs, spices, or vinegar to suit your taste.
Serving Suggestions: Quick Pickled Cucumber
Pickled cucumbers can be a tasty accompaniment to many dishes. For Gyoza, add some sliced pickled cucumbers on the side for a refreshing, tangy contrast to the savory dumplings. The acidity of the pickles helps cut through the rich pork filling.
For Sashimi, a small mound of pickled cucumber makes an elegant garnish, adding texture and acidity that complements the clean, pure flavors of the raw fish. The crunch and tang stands up well to rich cuts like salmon and tuna.
Pickled cucumbers also pair nicely with Rice Milk as part of a light summer meal. The cooling dairy-free milk drink and crisp, tart pickles make a soothing savory-sweet combination. For extra flavor, add some pickled ginger or wasabi as well.
Chopped pickled cucumbers lend pleasant acidity and crunch when folded into Egg Salad for sandwiches or rice bowls. Their bright taste livens up the rich, creamy egg mixture. For an extra zip, also add some diced onion or scallion.
For Miso Soup, pickled cucumber makes for a nice modern twist in place of the traditional wakame seaweed. Thinly sliced, the pickles soften slightly in the broth while retaining pleasant snappy texture. Their tanginess balances the hearty, salty miso base.
So try perking up your next Japanese, Korean, or vegetarian meal with the addition of some crunchy, tangy pickled cucumbers. Their versatility allows them to enhance and accent many dishes.
FAQs of Pickled Cucumber
- Can I Use Regular Cucumbers? Absolutely! While pickling cucumbers are preferred for their smaller size and crisp texture, regular cucumbers can be used. Remember to peel them and remove the seeds for the best results.
- How Long Can I Store Pickled Cucumber? Properly sealed and stored in the refrigerator, pickled cucumbers can last for several months. However, for the best flavor and texture, enjoy them within 4-6 weeks.
- Why Are My Pickles Mushy? Mushy pickles can result from using cucumbers that are too large or overripe. The soaking step is also crucial to maintain their crunch. Follow the recipe’s guidelines for the best outcome.
- Can I Adjust the Level of Tanginess? Absolutely. Adjust the ratio of vinegar to water in the pickling brine to control the tanginess. If you prefer a milder flavor, reduce the vinegar slightly.
- Can I Reuse the Brine? Yes, you can! The leftover brine makes an excellent marinade for other vegetables, or you can add it to dressings for an extra kick of flavor.
Conclusion
In conclusion, pickled cucumbers are a versatile ingredient that can enhance many dishes across cuisines. As we’ve discussed, their cool crunch and bright acidity pair well with rich or savory foods like dumplings, sashimi, egg salad, and miso soup. They lend contrasting textures and flavors that balance and elevate the entire meal.
So next time you’re cooking Japanese, Korean or vegetarian fare, consider adding some pickled cucumbers to the mix. For even more great recipe ideas with pickles, be sure to check out FoodAndMeal.com. Their collection of global recipes covers creative ways to incorporate pickled vegetables into appetizers, mains, sides, and more. With their guidance, you can take your cooking up a notch with the zing of pickled cucumbers.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.