This pickled cucumber recipe is somehow the most popular video on my YouTube channel. Making it is super easy, besides if you like a bit of the acidic taste, it goes well with a lot of things like hamburgers, hotdogs or Indonesian fried rice with pickles.
You don’t need much time to make them, and they have a long shelf life / expiry date. So let’s right get to it, the Pickle Recipe. Look at the video here or visit my YouTube channel.
Ingredients
- 10 pcs baby cucumbers
- 3.5 tbs concentrated vinegar
- 2 tbs sugar
- 1 tbs salt
- 2 glass of hot water
- 2 cloves of garlic
- Some dill leaves
- 1 tbs of coriander seed ( or mustard seeds )
I myself am using mustard seed instead of coriander in the video clip. It’s up to you which one you want to choose.
All the steps to make pickled cucumbers
You will need an empty jar to store the pickles. Put hot water in the jar with sugar, salt, coriander and vinegar. stir it well until the sugar and salt are dissolved. We are using hot /warm water so it dissolves fast. Chop the garlic and add it together with the dill leaves to the mixture.
When you are ready, and the mixture is not too hot, add the baby cucumbers. Refrigerate it for 48 hours and it’s ready to be served. You just made pickles.
Instead of cucumber you can pickle a lot of different fruits. Try it out. In Indonesia we call this Acar.
Homemade pickled cucumbers recipe
Equipment
- 1 jar
Ingredients
- 10 pcs baby cucumbers
- 3.5 tbs concentrated vinegar
- 2 tbs sugar
- 1 tbs salt
- 2 glass hot water
- 2 cloves garlic
- 1 branch dill leaves
- 1 tbs coriander
Instructions
- Add hot water to a jar
- Add salt, sugar, concentrated vinegar to the hot water
- Stir until salt and sugar are disolved
- Chop up garlic, and add it with the dill leaves to the mixture
- add coriander seeds (or mustard seed)
- let the mixture cool down a bit
- Add the baby cucumbers
- close the jar and refrigerate for 2 days
