Crispy Homemade Pickles

Ingredients

• 500 g pickling cucumbers (small, ends removed; whole or sliced into halves/quarters if they don't fit in the jar)
• ice (amount needed for the initial ice bath)
• 375 ml water (equivalent to one and a half cups; for the brine)
• 40 g salt (for the brine)
• 250 ml white vinegar (equivalent to one cup)
• 2 bay leaf (dried leaves)
• 3 garlic cloves (peeled)
• 0.5 tsp turmeric (powdered)
• dill (fresh or dried to taste)
• 1 tsp mustard seeds (can be substituted with coriander seeds)

Steps

1. 1

   Prepare a bowl with ice, water, and a pinch of salt.

2. 2

   Cut the ends off the cucumbers and submerge them in the ice bath. Let rest while preparing the brine.

3. 3

   In a pot, combine 375 ml of water with 40 g of salt.

4. 4

   Bring the mixture to a boil, ensuring the salt dissolves completely.

5. 5

   As soon as it reaches a boil, turn off the heat.

6. 6

   Add 250 ml of white vinegar to the hot water mixture.

7. 7

   Add the bay leaves, garlic cloves, turmeric, and dill to the brine.

8. 8

   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.

9. 9

   Pour the hot brine over the cucumbers in the jar.

10. 10

    Add the mustard seeds (or coriander seeds) to the jar.

11. 11

    Seal the jar tightly and refrigerate.

12. 12

    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 per serving

• side dish
• pickled
• vegetarian
• gluten-free
• preserves
• snack