Pickled Cucumbers
Crisp pickled cucumbers in a simple brine of vinegar, water, salt, and sugar, with a balanced sour and salty flavor.
Crisp cucumber pickles made in a simple vinegar brine with salt, sugar, and water for a clean sour-salty bite.
Like quick refrigerator pickles.
Very beginner-friendly. Use firm cucumbers and clean jars for the best crunch. The flavor is salty, sour, and lightly sweet.
Ingredients
- For each large glass of water Water
- For each large glass of water, 1 tablespoon Salt
- For each large glass of water, 1 teaspoon Sugar
- And for every liter of water, 1 glass of vinegar Vinegar
- According to the amount you have or according to the jar size Cucumbers
- Mentioned as preferable to regular salt Rock salt
Instructions
- In a pot, mix the water with the salt and sugar until they dissolve completely.
- In a pot, add the white vinegar to the water, salt, and sugar mixture and stir it well.
- In the jar, arrange the small cucumbers whole, without cutting them.
- In the jar, if desired, make a small hole in each cucumber before arranging them.
- In the jar, pour the water, salt, sugar, and vinegar brine over the cucumbers until they are completely submerged.
- In the jar, close the container normally without extra tightening if it has a regular lid.
- In a warm place, leave the jar for between two and three weeks until pickling is complete.
- In the refrigerator, store the pickles after they are ready to keep them for longer.
- On a serving plate, remove one cucumber from the jar, then cut it with a knife to check that it is pickled through and crisp.