Homemade Vinegar Pickled Cucumbers

Name: Homemade Vinegar Pickled Cucumbers
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 200ml Water; 200 ml White vinegar; Sugar, 1 tablespoon; Salt, ½ tablespoon; A 400 ml jar with a lid

Home » Home Cooking Recipes » Homemade Vinegar Pickled Cucumbers

5 m

Calories: 16

Easy

2 people

Prepare your palate for a burst of flavor and texture with one of the world's most popular pickles: today we're going to learn how to make homemade vinegar pickled cucumbers!

The history of this delicious and crunchy snack dates back to the 17th century in Europe, where vinegar was used to preserve food. Over time, cucumbers became a popular option for pickling thanks to their size, flavor, and texture.

Even though vinegar pickles are easy to prepare, there are some important details to keep in mind to ensure they come out crunchy and delicious. We will give you all these details at the end of the article.

So, are you ready to surprise your friends and family with delicious homemade vinegar pickles? Follow our easy and detailed recipe and enjoy a real burst of flavor and super crunchy texture!

Ingredients for Homemade Vinegar Pickled Cucumbers for 2 people

200ml Water
200 ml White vinegar
Sugar, 1 tablespoon
Salt, ½ tablespoon
A 400 ml jar with a lid

How to make the recipe Homemade Vinegar Pickled Cucumbers

The first thing you should do is soak the cucumbers in cold water for two hours in a bowl that you can store in the fridge.
After this time, take them out, rinse them under the tap and dry them well.
In a sterilized 400 ml jar, add a tablespoon of sugar with half a tablespoon of salt. Arrange the cucumbers in the jar and add cold water up to halfway up the container.
Then, complete the jar with white vinegar and close with a sterilized lid, tightening hard. Although we are not going to vacuum seal it, it is good that it is at least tightly closed.
Shake the jar very well for a few seconds to dissolve the salt and sugar mixture.
Store the pickles in the fridge for 10 to 15 days before consuming them. During this time you must make sure to turn the jar over from time to time, as the cucumbers float in the brine and if you don't turn them over, the upper tips will come into contact with air and they won't be properly pickled.
You should not leave them in the brine beyond 20 days, as they will begin to lose their crunchy texture. Encourage yourself to prepare this recipe and enjoy some delicious homemade vinegar pickles.

Notes and Tips

Choose small, fresh cucumbers to get the best flavor and texture.

Make sure to sterilize the jar you are going to use to pickle the cucumbers, as this will help prevent contamination and prolong the shelf life of the pickle.

To ensure the cucumbers stay crunchy, it's important to soak them in cold water for at least two hours before pickling them. This helps maintain their texture and flavor.

Don't leave the cucumbers in the brine for more than 20 days, as this can make them lose their crunchy texture.

For an additional touch of flavor, you can add some spices to the brine, such as mustard seeds, dill, black pepper, or fennel seeds.

You can also add more flavor by adding garlic or chunks of onion to the brine.

If you want a less acidic taste, you can replace part of the vinegar with water.