1 / 1
Sweet Pickled Cucumbers
Crisp, tangy, and deeply spiced, these homemade pickles pack a serious punch. Thinly sliced cucumbers and onions soak in a white wine vinegar brine infused with turmeric, fennel seeds, and a hint of crushed red chili. The slow maturation process builds a complex flavor profile that balances sharp acidity with a touch of sweetness. You'll want to keep a jar in the fridge to cut through rich cheeses on a charcuterie board, brighten up heavy sandwiches, or serve alongside smoked meats. It's a simple preservation project that yields massive rewards.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 large cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 50g salt
- 450ml white wine vinegar
- 375g granulated sugar
- ½ teaspoon turmeric
- 2 teaspoons fennel seeds
- ½ teaspoon dried crushed red chillies
- ¼ teaspoon peppercorns, roughly crushed
- 1 Layer the cucumbers, onions and salt in a bowl, cover with a plate and weight down, then leave to soak for 4 hours.
Instructions
- 1Combine the sliced cucumbers, onions, and salt in a large bowl. Cover the mixture with a plate, weigh it down with a heavy can or jar, and let it soak for 4 hours. This draws out excess moisture so the pickles stay crisp.
- 2While the vegetables soak, pour the white wine vinegar into a saucepan. Add the sugar, turmeric, fennel seeds, crushed red chilies, and peppercorns. Heat gently, stirring occasionally, until the sugar completely dissolves. Remove from the heat and let it cool.
- 3Transfer the soaked cucumber and onion mixture to a colander. Rinse thoroughly with cold water to remove the excess salt, then drain well.
- 4Bring the cooled vinegar mixture back to a gentle boil. Add the drained cucumbers and onions and cook for exactly 1 minute. Use a slotted spoon to lift the vegetables out of the liquid and pack them tightly into warm, sterilized jars.
- 5Continue boiling the remaining vinegar liquid in the saucepan for 4 to 5 minutes until it reduces to a syrupy consistency. Remove the pan from the heat and let the syrup cool completely.
- 6Pour the cooled syrup over the cucumbers in the jars, making sure the vegetables are completely submerged. Add a splash of extra white wine vinegar if you need more liquid to reach the top.
- 7Secure the lids tightly on the jars and wipe down the outsides.
Notes
- Maturation: For the best flavor, label the jars and leave them to mature in a cool, dark place for 3 to 4 weeks before opening.
- Spice swap: For an extra kick of heat, add 2 teaspoons of mustard seeds to the vinegar mixture before boiling.
- Storage: Once opened, keep the jars in the refrigerator and consume within a few months.