Crisp & Tangy! Homemade Mini Cucumber Pickles
Making Delicious Pickles with Homegrown Mini Cucumbers
This year, I planted a lot of mini cucumbers specifically for pickling at my weekend farm in Ganghwado. As the hot summer arrived, the cucumbers grew rapidly, and now I can finally make my own homemade pickles! Pickles made with freshly harvested mini cucumbers have an exceptional taste and texture.
Pickle Ingredients- 1 Cup Sugar
- 2 Cups Water
- 1 Cup Vinegar
- 1/2 Tbsp Pickling Spice
- 2 Bay Leaves
- 1/2 Tbsp Salt (or homemade lemon salt)
Cooking Instructions
Step 1
First, combine 1 cup of sugar and 2 cups of water in a pot. Stir to dissolve the sugar completely.
Step 2
Add 1/2 tablespoon of pickling spice and 2 bay leaves to the pot for aromatic flavor. Also, add 1/2 tablespoon of salt to season. (I used a homemade lemon salt I had prepared earlier; regular salt is also fine.)
Step 3
Place the pot over medium heat and bring to a boil, stirring until the sugar is fully dissolved. Once the sugar has dissolved, turn off the heat and stir in 1 cup of vinegar. It’s best to add the vinegar after turning off the heat and bringing it to a gentle simmer just once, rather than boiling it from the start, to preserve its fresh, tangy aroma. This ensures the best vinegar flavor.
Step 4
Pack the sterilized glass jar, ensuring it’s completely dry, with the prepared mini cucumbers. Then, immediately pour the hot pickling brine over the cucumbers. Pouring the hot brine ensures the cucumbers remain crisp and don’t become mushy, maintaining their delightful crunchy texture.
Step 5
After pouring the brine, seal the jar tightly and invert it, leaving it upside down for about a day to help the brine permeate evenly. This step aids in the proper marination of the pickles. After a day, refrigerate for about a week, and your delicious, homemade mini cucumber pickles will be ready to enjoy! They are perfect as a side for sandwiches, burgers, or any fried dishes.
