Without CHEMICALS! Like fresh! I keep the salad for 12 months ! organic #pickledcucumbers

Pickled cucumbers are a delightful way to preserve the freshness of your garden harvest or the produce from the market. This recipe combines cucumbers with a variety of colorful vegetables, creating a crunchy, tangy treat that can last up to 12 months in your refrigerator. Perfect for those who enjoy homemade preserved foods, it’s a simple way to add a burst of flavor to your meals. You’ll find a nice balance of vegetables here, making it a great option for a healthy side dish or snack.

Why This Recipe Is Helpful

• Preserves vegetables without chemicals, maintaining their natural flavor.
• Provides a great way to use up excess vegetables from your garden or local market.
• Easy to prepare and can be stored for long periods, perfect for meal planning.

Best For

Anyone who enjoys adding tangy, crunchy bites to their meals will appreciate these pickled cucumbers. They’re also ideal for home cooks looking to explore preserving techniques.

Be Careful If

People sensitive to sodium should be cautious, as this recipe contains coarse salt. Ensure you store them properly to maintain freshness.

Ingredients

• 2 kg (4.4 lbs) Cucumbers
• 1.5 kg (3.3 lbs) Tomatoes
• 1.5 kg (3.3 lbs) Sweet Pepper
• 2 Hot Peppers
• 700 g (1.5 lbs) Onion
• 2 bunches Parsley
• 2.5 tbsp (45 g) Coarse Salt

Ingredient Notes

• Choose fresh, firm cucumbers for the best texture.
• Sweet peppers can be any variety you prefer, such as bell peppers for sweetness.
• Fresh parsley adds flavor and color; feel free to substitute with dill if preferred.

Kitchen Tools Needed

• Large bowl
• 700 ml glass jars with lids
• Stove or pot for sterilizing

Step-by-Step Instructions

1. Rinse and prepare the vegetables: Slice the cucumbers, tomatoes, sweet pepper, hot peppers, and onions into bite-sized pieces.
2. In a large bowl, mix all the prepared vegetables and sprinkle with coarse salt. Let the mixture sit for 30-40 minutes to draw out excess moisture.
3. Sterilize the jars: Clean and dry your glass jars thoroughly. Place a cloth or towel at the bottom of each jar to prevent breakage.
4. Fill the jars with cold water and place them on the stove. Bring the water to a boil over medium heat and keep the jars sterilizing for 15 minutes starting from when the water begins to boil.
5. Once sterilized, remove the jars and allow them to cool slightly before filling.
6. Fill the jars with the vegetable mixture, ensuring they are packed tightly. Close the jar lids tightly and allow them to cool for 20-24 hours at room temperature.
7. Store the pickled cucumbers in the refrigerator, ideally in the fruit and vegetable section, for up to 12 months.

Pro Tips

• Make sure your jars are completely dry after sterilization to avoid water contamination.
• Allow the pickles to marinate for at least a week before consuming for the best flavor.
• For a bit of sweetness, add a tablespoon of sugar to the vegetable mix if desired.

Lighter Swaps

This recipe is already quite healthy, but if you’re looking to reduce sodium, consider experimenting with less salt—to taste, but be aware this may affect preservation.

Common Mistakes

• Not allowing vegetables to sit with salt long enough, which helps draw moisture and flavor.
• Overpacking the jars can lead to improper sealing and spoilage.

Serving Suggestions

These pickled cucumbers are perfect served alongside grilled meats, in salads, or as a quick snack.

Storage Instructions

Keep the jars tightly sealed in the refrigerator for up to 12 months. Ensure they are stored in a cool, dark place for best results.

Reheating Tips

Reheating isn’t necessary as pickles are enjoyed cold directly from the fridge.

Nutrition Estimate

Calories: 30
Protein: 2 g
Carbs: 7 g
Fat: 0 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 1 hour
Cook Time: 15 minutes (for sterilizing)
Total Time: 1 hour 15 minutes
Servings: Varies depending on jar size
Cuisine: Preserved Food
Course: Side Dish
Calories: 30 per serving

Frequently Asked Questions

Can I use other vegetables?
Yes, you can mix other vegetables like carrots or cauliflower in the recipe as well.

How long will they last if not refrigerated?
Without refrigeration, the pickles should be consumed within a few weeks.

Can I adjust the spice level?
Absolutely! Adjust the quantity of hot peppers to your taste preference.

For more delicious ideas, you might also enjoy this flourless recipe everyone asks for.