Are you ready to transform ordinary cucumbers into extraordinary sweet and sour pickles? This recipe is your ticket to homemade deliciousness, perfect for adding a tangy zing to any meal. Forget store-bought – these pickles are incredibly easy to make, requiring minimal effort for maximum flavor. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is guaranteed to impress. It’s a fantastic addition to your repertoire of quick dinner ideas and healthy meals.
Ingredients:
- 4 pounds pickling cucumbers, scrubbed and trimmed
- 1 cup white vinegar
- 1 cup white sugar
- 1/2 cup water
- 2 tablespoons pickling salt
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1 teaspoon turmeric (for color and flavor)
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 cloves garlic, smashed
Instructions:
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and trim off the blossom ends. If using small pickling cucumbers, you can leave them whole. For larger cucumbers, you can slice them into spears or halves, depending on your preference.
Step 2: Pack the Jars
Pack the prepared cucumbers tightly into clean, sterilized jars. Leave about 1/2 inch headspace at the top.
Step 3: Prepare the Brine
In a medium saucepan, combine the vinegar, sugar, water, pickling salt, mustard seeds, celery seeds, turmeric, peppercorns, red pepper flakes (if using), and smashed garlic. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
Step 4: Pour and Process
Carefully pour the boiling brine over the cucumbers in the jars, leaving that 1/2-inch headspace. Use a clean spoon or chopstick to remove any air bubbles. Wipe the jar rims clean and secure the lids tightly.
Step 5: Canning (Optional)
For longer shelf life, process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics). If you are not canning, refrigerate the pickles and consume them within a few weeks.
Tips and Variations:
- For crispier pickles, soak the cucumbers in ice water for at least 2 hours before packing them into jars. This helps to remove excess moisture.
- Feel free to experiment with different spices! Dill, coriander, or even a bay leaf can add interesting flavor profiles.
- If you prefer a sweeter pickle, increase the sugar. For a more sour pickle, increase the vinegar.
- These pickles are delicious served alongside sandwiches, burgers, or as a snack.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: 20-30
- Carbohydrates: 5-7g
- Sugar: 4-6g
- Sodium: 150-200mg
This sweet and sour pickle recipe is a simple, yet rewarding way to enjoy homemade deliciousness. It's a perfect example of easy recipes that deliver big on flavor. It’s a great way to make healthy meals more exciting, transforming a simple side dish into a culinary highlight. Enjoy the tangy crunch!