There’s something incredibly satisfying about making your own pickled cucumbers at home. The crunch, the tang, and the burst of flavor elevate any dish. This brine is a keeper, and you can keep adding cucumbers to the same brine once the cucumber slices gets over. Well, I always make a small batch and so there is not much lying at the back of the fridge. There are so many ways I like to enjoy cucumber, and this pickled cucumber tops the list for me.
Why Pickle Cucumbers?
Pickling cucumbers is not just a preservation method; it’s a culinary art. Pickled cucumbers add a delightful tang to sandwiches, salads, and snacks. They’re perfect for adding a bit of zing to your favorite dishes or for munching on straight out of the jar.
Ingredients for the Pickled Cucumber
Brown Sugar - You can use honey too. Brown sugar doesn’t make this sweet but helps to balance the flavor. Soy Sauce - Dark soy sauce would be preferred for the intense flavor. Light soy sauce will do just fine. White Vinegar - Plain white vinegar. You can substitute with apple cider vinegar or even lemon juice too. Chili Oil - I use my homemade, super flavorful chili oil. Finely Chopped Onion - I would prefer using shallots for it’s milder pungent flavor. But you can use regular red or white too. Thinly Sliced Cucumber - You want to slice the cucumber halfway through and not all the way into slices. You can either do that by placing the cucumber in between a chopstick so it doesn’t cut through completely.
Steps to prepare Pickled Cucumber
1- Slice the cucumber like hasselback potatoes and then based to make small portions. 2-Place the pieces in a bowl and sprinkle salt all over it. Leave it aside for 10 minutes. 3-In a glass jar add all the ingredients for the pickle. 4- If you want to make it spicy, add chili oil to the jar. You can skip if you want to avoid the spice. 5- Wash the salt from the cucumber. 6- Place in the brine. Close the jar and leave aside for a couple of days for the flavors to blend better.
What variety of Cucumber works best?
I like to use Persian cucumber as it’s so tender, crisp, barely any seeds and I don’t need to even peel these cucumbers. In India, we get a specific variety of cucumber called kakdi You can use that too.
How to store the Pickled Cucumber ?
Make sure to prepare the brine in a clean glass jar and store the pickled cucumber in the fridge. You want the jar to be airtight.
Reusing the leftover Brine
In this recipe, the brine will have bits of onion, and chili. You can strain the brine and use it in various dishes where you like to add a bit of tang. You can use it while making lemon creamy sauce. Instead of lemon juice, add a little amount of the brine. Add in your tuna salad, egg sandwich, hummus! Use as a vinegar for salad dressing.
Can you use this brine to prickle other vegetables?
Absolutely! You can use to pickle radish, boiled eggs, onion, asparagus, jalapeño. Any vegetable that you like to pickle, you can use the same brine. You may want to adjust the measurement according to the vegetables you are using. I absolutely love this pickled cucumber and enjoying it in various different ways, including as a snack. It’s refreshing crunchy and the mild heat makes it so interesting. You definitely should give it a try!
