Crispy Homemade Vegetable Pickles
Make Delicious Homemade Vegetable Pickles the Whole Family Loves
A family favorite, even more than kimchi! Introducing our special homemade vegetable pickle recipe, featuring a delightful crunch and refreshing taste. These pickles are the perfect accompaniment to any meal.
Main Ingredients
- 2-3 Cucumbers
- 1-2 Bell Peppers (various colors)
- 1 Onion
- 1/4 Daikon Radish
Pickling Brine Ingredients
- 2 cups Water (400ml)
- 1 cup Vinegar (200ml)
- 1 cup Sugar (200ml) – adjust to taste
- 1 Tbsp Pickling Spices (15g)
- 0.5 Tbsp Salt (7g)
- 2 Bay Leaves
- 2 cups Water (400ml)
- 1 cup Vinegar (200ml)
- 1 cup Sugar (200ml) – adjust to taste
- 1 Tbsp Pickling Spices (15g)
- 0.5 Tbsp Salt (7g)
- 2 Bay Leaves
Cooking Instructions
Step 1
First, thoroughly wash and sterilize your glass jars by boiling them in water. Ensure the jars are fully submerged for complete sterilization.
Step 2
Wash and drain the prepared vegetables (radish, cucumbers, onion, bell peppers). Cut them into bite-sized pieces. You can cut the daikon radish a bit thicker if you prefer.
Step 3
Pour 2 cups (400ml) of water into a pot.
Step 4
Add 1 cup (200ml) of vinegar. Feel free to add a little more if you enjoy a tangier flavor.
Step 5
Add about 80% of a cup (around 160ml) of sugar, slightly less than 1 cup. You can adjust the sweetness to your liking.
Step 6
Add 1 tablespoon (15g) of pickling spices for a fragrant touch. If you don’t have pickling spices, other herbs can be used.
Step 7
Add 2 bay leaves to enhance the flavor and help remove any unwanted odors.
Step 8
Add 0.5 tablespoon (7g) of salt to season. The amount of salt can also be adjusted to your preference.
Step 9
Bring the pot to a boil over medium-high heat, stirring until the sugar is completely dissolved. Once dissolved, reduce the heat to low and simmer for another 2-3 minutes to create the pickle brine.
Step 10
Arrange the cut vegetables neatly into the sterilized glass jars.
Step 11
Strain the hot brine through a sieve to remove any spices or leaves, then pour it over the vegetables in the jars while it’s still hot. This helps the vegetables pickle faster and preserves them better.
Step 12
Do not seal the jars immediately. Let them cool down slightly with the lid ajar so steam can escape. Once cooled, close the lids securely.
Step 13
Let the pickles sit at room temperature for one day to begin fermenting. After that, refrigerate them and let them mature for two more days. Your delicious homemade pickles will be ready to enjoy! Savor their crispiness and refreshing taste.
