Cucumber pickle with aromatics (homemade family recipe)
Embark on a culinary adventure by making your very own cucumber pickle with aromatics. I mean, a touch of aromatic goodness! Note: This recipe is a slow pickle, not a 10-minute ready pickle. If you make this recipe, the pickled cucumbers are good to serve in about 2–3 months. So let me guide you through the simple and rewarding process of transforming fresh cucumbers into delectably crunchy pickles infused with aromatic flavors. One of our family’s best-kept recipes!
Selecting the perfect cucumbers
The journey to creating homemade cucumber pickles begins with selecting the right cucumbers. We always opt for firm, unwaxed cucumbers with a vibrant color. I don’t know exact types of cucumbers to use, but we normally use smaller cucumbers. They work well for this endeavor, and they also have a balanced texture and a size that’s perfect for pickling.
Infusing with aromatics
Aromatics play a pivotal role in elevating the flavor profile of your cucumber pickles. Classic aromatics include garlic cloves, dill seeds, black peppercorns, and mustard seeds. These ingredients infuse the pickles with delightful notes of spice and earthiness, creating a harmonious blend of flavors that enhances the cucumber’s natural crispness.
Crafting the brine for a great cucumber pickle with aromatics
The brine solution is a key component in the pickling process. A simple mixture of water, vinegar, and salt. The brine imparts a tangy and slightly salty taste to the cucumbers. Customize the brine by adding aromatic elements like fresh dill or mustard seeds, or any other aromatics you prefer. However, I would suggest you try our recipe first before making any modifications. This infusion adds depth to the brine and imparts an extra layer of flavor to the pickles.
Patience and reward in creating an amazing cucumber pickle with aromatics
After arranging the cucumber and aromatic elements in jars, pour the prepared brine over them and seal the jars. Patience is key, as the cucumbers undergo the pickling process over quite some time. As I’ve said before, this is a 2-3 months type of pickle. The result? Crisp, flavorful pickles with a delightful crunch that are perfect for snacking, sandwiches, and adding a zesty touch to your meals.
Elevate your culinary prowess by crafting your own cucumber pickles with aromatic infusions. With careful selection, creative use of aromatics, and a touch of patience, you can transform fresh cucumbers into a crunchy and flavorful treat that’s as rewarding to make as it is to enjoy.
Enough talking! Get your ingredients ready, and let’s make ourselves some amazing cucumber pickles with aromatics!
Homemade cucumber pickle with aromatics
Course: SidesCuisine: EuropeanDifficulty: Easy30
servings40
minutes45
minutes9
kcal1
hour25
minutesThis recipe creates a flavorful and tangy cucumber pickle with aromatic spices like garlic, horseradish, mustard seeds, and fresh herbs. Packed in a jar with cornichons, carrot slices, and a touch of chili pepper for optional heat, this pickle offers a delightful balance of flavors and textures. Perfect as a condiment or snack, it’s easy to make and adds a zesty kick to any dish. Enjoy the crispness and zestiness of this homemade pickle with every bite!
Ingredients
1.7-liter jar
12–16 cornichons (depending on size)
7-8 carrot slices
5–6 garlic cloves
5–6 horseradish slices (about 1×1 cm)
3 bay leaves
1 tablespoon sugar
1.5 tablespoons salt
1/2 cup vinegar
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 tablespoon fresh dill
1 tablespoon fresh thyme
Optional: 1 chili pepper
Water to top off the jar
Directions
- Step 1. Prepare 1 jar of 1.7 liters. Wash the cucumbers thoroughly, clean and cut the garlic, carrot, horseradish, and optional chili pepper.
- Step 2. Take the jar and start with adding the sugar, salt, vinegar, fresh dill and thyme, black pepper seeds, mustard seeds, bay leaves, and the carrot slices.
- Step 3. Start adding in the cucumbers. Make sure to fit them in as tightly as possible. Every few cucumbers, add a slice of horseradish. Once the jar is filled, top it off with water and close the lid.
- Step 4. Take a pot that can accommodate the jar, place a tablecloth on the bottom of the pot, place the jar on the tablecloth, and add water to cover 3/4 of the jar. Boil for about 45 minutes at low heat. Every now and then, you can check the water levels. If necessary, adjust the water levels with boiling water. Once ready, take off the heat and cover with a different cloth. Leave to cool for 24 hours, covered.
If you’d like to test out other fast various recipes, sauces, or spice mixes that are just as easy to make, click the Various category or click the Various tag from below.
