Crispy Homemade Pickles
Translated from Spanish, the language of the reel.
ednalanis® cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
Crispy and preservative-free homemade pickled cucumbers, perfect for burgers, sandwiches, or as a snack.
- Time
- 168 hours
- Equipment
- Stovetop
- Good for
- Snacks
Ingredients
Steps
Prepare a bowl with ice, water, and a pinch of salt.
Cut the ends off the cucumbers and submerge them in the ice bath. Let rest while preparing the brine.
In a pot, combine 375 ml of water with 40 g of salt.
Bring the mixture to a boil, ensuring the salt dissolves completely.
As soon as it reaches a boil, turn off the heat.
Add 250 ml of white vinegar to the hot water mixture.
Add the bay leaves, garlic cloves, turmeric, and dill to the brine.
Arrange the cucumbers in a clean glass jar (preferably sterilized). If the cucumbers are too large for the jar, slice them lengthwise into halves or quarters.
Pour the hot brine over the cucumbers in the jar.
Add the mustard seeds (or coriander seeds) to the jar.
Seal the jar tightly and refrigerate.
Let rest in the refrigerator for approximately one week before consuming so they develop their characteristic crispy texture.
Notes
The initial ice bath helps the pickles maintain their firm and crispy texture. Using a sterilized jar is recommended for food safety. They last for several months in refrigeration.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 12
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fiber
- 0 g
Where the calories come from
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