DIY Recipes for Pickling Cucumbers

Pickling cucumbers is a great idea! Almost everyone loves it! However, there are so many various ways to pickle cucumbers….. and they are all so easy and simple, if you are actually creative and innovative and ready to spend a little effort to get the best out of its flavor and taste. You never know what crude preservatives or strong chemicals are present in the ingredients of the cucumber pickles that you would buy from the malls and the stores. We are here with the best DIY homemade cucumber pickle recipes. Try them and we are sure you would ‘YUM’…..

Pickled Cucumbers

Pickling Cucumbers

How to make Pickled Cucumbers

Homemade Pickled Cucumbers (with onions)

Ingredients

• Sliced cucumbers – 6 cups
• Sliced green bell peppers – 1 cup
• Sliced onions – 1 cup
• Distilled white vinegar – 1 cup
• Salt – 1 tbsp
• White sugar – 2 cups

Homemade Pickled Cucumbers with Onions

How to make

Take a large saucepan and pour in the vinegar. To this, add sugar and salt and bring it to a boil until both the salt and the sugar dissolves. Transfer the sliced vegetables in another bowl and pour over this the vinegar mixture. Mix well and transfer the whole thing again in a clean container. Store the pickle inside the refrigerator.

Quick Pickled Cucumbers (sweetened)

Ingredients

• Boston Cucumbers (medium size) – 3-4
• Coarse salt – 2 tsp
• Mustard seed – ½ tsp
• Ground turmeric – 1/8^th tsp
• Dill fronds – 1½ cups
• Celery seed – ½ tsp
• White vinegar – 3 cups
• Sugar – 1½ cups
• Red chilies (optional) – 4-5

Quick Pickled Cucumbers Sweetened

How to make

Cut the cucumbers into 4 pieces each, longitudinally, and keep aside. In a large sauce pan, combine white vinegar, mustard seed, celery seed, ground turmeric, red chilies, sugar and salt. Bring this mixture to a boil while constantly stirring and helping the sugar and the salt to dissolve completely. Now transfer the cucumbers and dill fronds in a sterilized jar and pour in the brine so that the cucumber is completely covered. Allow it to cool and store it in the refrigerator.

Cucumber Bread and Butter Pickles

If you want to make a pickle to consume with bread and butter, consider adding honey to this. Rest of the ingredients and procedure are all the same as above.

Cucumber Bread and Butter Pickles

Easy Fermented Cucumber Pickle

Soak sliced cucumbers in a brine solution for about 4-6 weeks. The color of the vegetable would change from bright green to olive or yellowish green, and the soft interior of the cucumber turns translucent. Use this cucumber to make your pickle, as mentioned above.

Korean Cucumber Refrigerator Pickle

Ingredients

• Kirby (Israeli) cucumbers (peeled and thinly sliced) – 3
• Rice vinegar – 1 tbsp
• Soy sauce – 2 tsp
• Scallion (only the white and light green parts sliced thinly) – 1
• Garlic (crushed and peeled) – 2 cloves
• Sesame oil – 2 tsp
• Salt – ½ tsp
• Cayenne pepper – 1 pinch

Korean Cucumber Refrigerator Pickle

How to make

Whisk together the sesame oil, cayenne, salt, soy sauce and vinegar and add in it the cucumber, scallion, and garlic. Mix well. Press down and pour it all in a dish and spread. Refrigerate the pickle for at least 1-2 hours.

Easy Japanese Pickled Cucumber

Ingredients

• Japanese cucumbers (if you can’t find Japanese cucumbers, use other types) – 2-3
• Rice vinegar – ¼ cup
• Sugar – 2 tbsp
• Salt – 2 tsp
• Sesame seeds – 2 tbsp
• Hijiki or wakame seaweed (optional; reconstituted in water) – 2 tbsp

Japanese Pickled Cucumber

How to make

Chop the cucumbers into coins and sprinkle it with salt and set aside for 5 minutes. Rinse off the salt and drain. Take a bowl and mix all the ingredients. Transfer into a container with lid and refrigerate for a full day. The pickle is ready to eat, however, for the best flavor, allow the pickle to stand for 2-3 days.

Sweet Cucumber Pickle Recipe (Asian)

Ingredients

• Asian cucumbers (cut into angles into 1-inch slices) – 4
• White vinegar – ½ cup
• Sugar – 2 tsp
• Dried dill leaves (chopped) – 1 tsp
• Bay leaf – 1
• Mustard seed – 1 tsp
• Salt – 1 tsp
• Garlic (cracked) – 1 clove

How to make

In a saucepan add vinegar, sugar, mustard seed, salt, and garlic and put over medium fire, bringing it to a simmering point until the sugar and the salt are dissolved. Next, toss the sliced cucumbers, dill and bay leaf together in a bowl to mix them well. Pour the simmering mixture onto this tossed mixture and mix well. Let this cool. As it cools, keep it in the freezer if you want it to cool it fast before serving.

Homemade Refrigerated Cucumber Pickle

Ingredients

• Cucumbers – 1 pound
• White-wine vinegar – 6½ tbsp
• Water – ¾ cup
• Garlic – 3 cloves
• Black peppercorns – ½ tsp
• Whole mustard seed – ½ tsp
• Organic light brown sugar – 2/3^rd cup
• White distilled vinegar – 6½ tbsp
• Dill weed – 1 tsp
• Bay leaf – 1

How to make

Chop the cucumbers into spears and transfer them in a 2-quart jar with a lid. Add the garlic, mustard seed, bay leaf, dill weed and peppercorns. Next, stir together thoroughly the vinegars, the brown sugar and the water until all the sugar dissolves. Now pour the whole of the vinegar mixture over the cucumbers and mix everything well, while shaking the jar. Cover the lid and chill. To get the maximum aroma and all the flavors, refrigerate the pickle for minimum 24 hours before you serve it. If you store it in the refrigerator, the shelf life of this recipe is 3 months.

Pickled Cucumber Salad

Try these simple and delicious recipes one by one, as also share with us all that you know, if you think your recipe is something interesting and different. Send us your thoughts and give us your feedback. Share with us your all that you know about pickling cucumbers, and give us comments if you like our pickled cucumber recipes, and we will share your recipes and suggestions with all our other readers.