Crispy and Delicious Homemade Pickles
Make Delicious ‘Homemade Pickles’!
Store-bought pickles are tasty, but you can make your own at home! Let’s create delicious pickles using radishes, cucumbers, and more!
Main Ingredients
- 1 large daikon radish
- 2 cucumbers
- A little bit of beet (optional, for color)
Pickling Brine
- 3 cups water
- 1.5 cups vinegar (white or apple cider vinegar recommended)
- 1.5 cups sugar
- 1 Tbsp coarse salt
- 1 Tbsp pickling spice
- 4-6 bay leaves
- 3 cups water
- 1.5 cups vinegar (white or apple cider vinegar recommended)
- 1.5 cups sugar
- 1 Tbsp coarse salt
- 1 Tbsp pickling spice
- 4-6 bay leaves
Cooking Instructions
Step 1
First, prepare all the ingredients for the pickling brine. Measure out the bay leaves, pickling spice, vinegar, sugar, salt, and water.
Step 2
Sterilize your glass jars. Place the jars in a pot, add water to cover them, and bring to a boil. Let them boil for about 5 minutes. After boiling, carefully remove the jars and let them dry completely.
Step 3
Prepare the main ingredients: one large daikon radish and two cucumbers. Wash the daikon radish thoroughly, keeping the skin on. Wash the cucumbers under running water. Cut the prepared daikon radish and cucumbers into bite-sized pieces, about 1.5-2 cm thick, into half-moon or chunky cube shapes. (Daikon radish has less water content, making it crispier and easier to store for longer. Adding cucumbers makes the texture more varied and interesting.)
Step 4
If you want your pickles to have a beautiful pink hue, prepare about 1/4 of a beet. While not essential, adding beet will enhance the visual appeal of your pickles.
Step 5
When slicing the daikon radish, if the skin feels rough, gently peel off the outer layer with a peeler. (Tip: To prevent slipping and ensure safe cutting, wear kitchen gloves when slicing the radish, as it can be slippery when wet.)
Step 6
Tightly pack the prepared daikon radish and cucumbers into the sterilized glass jars. Filling the jars firmly is important so that the ingredients are submerged when you pour in the hot brine, preventing them from floating.
Step 7
(Optional) If you’d like to add other vegetables, try adding small pieces of Brussels sprouts. However, Brussels sprouts can become mushy easily, so it’s best not to add too many.
Step 8
Place a small amount of the prepared beet on top of the packed daikon radish and cucumbers in the jar. Even a small piece of beet will yield a deep color, so you don’t need to add a lot initially to achieve a lovely hue. (Beets primarily add color and don’t significantly alter the flavor.)
Step 9
In a pot, combine 3 cups of water, 1.5 cups of sugar, 1.5 cups of vinegar, 1 Tbsp of coarse salt, 6 bay leaves, and 1 Tbsp of pickling spice. Bring to a boil over high heat. Once the mixture starts boiling and the ingredients have dissolved, continue to boil for just 1-2 minutes, then immediately turn off the heat. Boiling for too long can make the sourness too intense.
Step 10
Immediately pour the hot pickling brine over the prepared ingredients in the glass jars. Gently press down with a ladle as you pour to ensure the vegetables are submerged and don’t float to the top. Fill the jar right to the brim to prevent the ingredients from being exposed to air, which helps keep them fresh.
Step 11
After pouring the hot brine, do not immediately seal the jars tightly. Instead, place the lids on loosely. Allow the jars to cool down to room temperature completely. (Tip: Loosely covering the jars allows the internal heat to escape, preventing the glass from cracking, and also helps prevent the growth of anaerobic bacteria.)
Step 12
Once the pickles have completely cooled, seal the jars tightly and store them in the refrigerator. They will start to develop flavor after about a day, and will be deliciously tangy and sweet after 2-3 days. Enjoy your crispy homemade pickles!
