Homemade pickles are a delicious, easy way to preserve vegetables while adding bold flavors to your meals. From crunchy cucumbers to mixed vegetable medleys, homemade pickling brings out unique tastes with simple ingredients like vinegar, garlic, and spices. Whether you’re looking for a tangy addition to sandwiches, a flavorful side for grilled dishes, or a creative appetizer for gatherings, these pickle recipes are versatile and simple to make. In this article, we share recipes for pickled cucumbers, onions, and mixed vegetables, along with tips for creating the perfect brine and variations to suit your taste. Enjoy the art of pickling and discover new ways to elevate everyday meals!
1 – Pickled Cucumber Recipe
Ingredients:
- 1 kg small cucumbers (Japanese type or thin cucumbers)
- 2 cups white vinegar (or apple cider vinegar for a milder flavor)
- 1 cup water
- 1/2 cup sugar
- 1/4 cup salt (preferably coarse salt)
- 4 garlic cloves (whole and slightly crushed)
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds (optional)
- 1 teaspoon black peppercorns (optional)
- 2-3 bay leaves
- Fresh or dried dill sprigs (optional, but traditional)
Instructions:
Prepare the Cucumbers:
Wash the cucumbers thoroughly and trim the ends (you may cut them into slices or sticks, but they are typically pickled whole or halved lengthwise).
Prepare the Brine:
In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve. Let it simmer for about 5 minutes, then set aside.
Sterilize the Jars:
Sterilize the jars by boiling them in water for 10 minutes or placing them in a 300°F (150°C) oven for 10 minutes.
Assemble the Jars:
Place the spices in each jar: garlic, mustard seeds, peppercorns, bay leaves, and dill if desired.
Arrange the cucumbers in the jars, fitting them compactly but without forcing them. For sliced cucumbers, layer them.
Add the Brine:
Pour the hot vinegar mixture over the cucumbers, covering them completely. Ensure the cucumbers are fully submerged, leaving about 1 inch of space at the top.
Seal and Store:
Seal the jars tightly and let them cool to room temperature before refrigerating.
Wait for Marination:
Allow the cucumbers to marinate for at least 24 hours. For better flavor, wait 2-3 days as the taste intensifies over time.
Tips:
Feel free to add other spices like red pepper flakes, sliced onion, or even a bit of ginger.
Adjust the vinegar and sugar to taste for a milder brine.
This recipe works well with fresh cucumbers or other vegetables like carrots or onions.
These pickles are perfect for snacking, adding to sandwiches, or serving as a side for grilled dishes. Enjoy!
2 – Pickled Onion Recipe
Ingredients:
- 4 to 5 medium onions (preferably red or white, your choice)
- 1 cup apple cider vinegar (or white vinegar if preferred)
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 garlic cloves (optional, crushed or sliced)
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon coriander seeds or black peppercorns (optional)
- 1 bay leaf (optional)
- Red pepper flakes or black pepper to taste
Instructions:
Prepare the Onions:
Peel the onions and slice them thinly (into rings or strips). You can cut them into half-moons or rings, depending on how you plan to serve them.
Prepare the Vinegar Solution:
In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are well dissolved.
Let it simmer for 2-3 minutes to dissolve the spices and heat thoroughly.
Add Spices (Optional):
If using, add extra spices: crushed garlic, mustard seeds, red pepper flakes, coriander seeds, bay leaf, and black pepper. Let simmer for another 1-2 minutes to release the flavors.
Assemble the Jars:
Place the sliced onions into clean, sterilized jars, packing them well but without pressing too tightly.
Pour the hot vinegar mixture over the onions to cover them completely.
Seal and Store:
Seal the jars tightly. Let cool to room temperature, then refrigerate. The pickles will be ready to eat in 24 hours, though the flavor deepens after 2-3 days.
Tips:
For a unique flavor, substitute apple cider vinegar with rice vinegar or balsamic vinegar.
For a milder pickle, reduce the vinegar or add more sugar.
To extend shelf life, process sealed jars in boiling water for 10 minutes to create a vacuum.
This pickled onion is delicious in salads, burgers, hot dogs, or as a side for roasted meats. Enjoy!
3 – Mixed Vegetable Pickles Recipe
Ingredients:
- 2 medium carrots (sliced or cut into sticks)
- 1 zucchini (sliced or cut into strips)
- 1 cucumber (sliced or cut into sticks)
- 1/2 head of cauliflower (cut into small florets)
- 1 bell pepper (red, yellow, or green, cut into strips)
- 1 red or white onion (thinly sliced)
- 4 garlic cloves (crushed or sliced)
- 1 cup vinegar (apple cider or white)
- 1/2 cup water
- 1 tablespoon sugar
- 2 tablespoons salt (preferably coarse salt)
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon black peppercorns (optional)
- 1 bay leaf (optional)
- 1/2 teaspoon red pepper flakes (optional)
- Dill sprigs, if desired (optional)
Instructions:
Prepare the Vegetables:
Wash all vegetables thoroughly and cut as desired. Carrots can be sliced or cut into sticks, cucumber into slices or sticks, zucchini into slices or thin strips, and cauliflower into small florets.
If you prefer softer bell peppers, remove seeds and cut them into strips. Slice the onion thinly.
Blanch the Vegetables (Optional):
To keep the vegetables crisp and vibrant, blanch them by placing them in boiling water for 2-3 minutes, then plunging them into ice water. This step helps preserve texture and color.
For a rustic pickle, you can skip blanching and use raw vegetables.
Prepare the Pickling Liquid:
In a saucepan, combine vinegar, water, sugar, salt, and spices (garlic, mustard seeds, black pepper, red pepper flakes, bay leaf). Heat over medium heat, stirring until the sugar and salt are fully dissolved.
Let it simmer for 2-3 minutes to blend the flavors.
Assemble the Jars:
Place the vegetables in sterilized jars in compact layers (carrot, cucumber, bell pepper, zucchini, cauliflower, etc.).
If desired, add a sprig of dill and some garlic slices between layers.
Add the Hot Liquid:
Pour the hot vinegar brine over the vegetables, covering them completely. Leave about 1 inch of space from the top.
If needed, press down with a spoon to ensure the vegetables are submerged.
Seal and Store:
Seal the jars tightly and let cool to room temperature. Refrigerate once cool.
The pickles will be ready in 24 hours, though they taste better after 2-3 days when the flavors have developed.
Tips:
For longer preservation, process the jars in boiling water for 10 minutes to create a vacuum.
Feel free to add other vegetables, like radishes, green beans, sweet potatoes, eggplant, or mushrooms.
Experiment with additional spices like ginger slices, coriander seeds, or cumin.
How to Use Mixed Vegetable Pickles:
- Salads: Add the pickles to your salad for a crunchy, tangy element.
- Snacks: Great for serving as an appetizer at parties or BBQs.
- Sides: Serve alongside grilled or roasted meats, sandwiches, or rice dishes.
This mixed vegetable pickle is flavorful and full of character! For extra spice, add hot pepper or other strong spices for a bolder taste. Enjoy!
