Hacer este tipo de cosas en casa es realmente divertido, considerando que con dos o tres pepinos salen un mar de pepinillos y puedes regalar a tus amigos. También es una opción para preservar vegetales que te gusten para tener en invierno o fuera de temporada. Muy listas y dispuestas Adriana y yo nos pusimos a hacer pickles en casa, exceptuando el olor súper penetrate del vapor del vinagre todo lo demás estuvo genial, fue muy fácil y estaban muy buenos, quedan crujientes y áciditos. Yo todavía tengo un poco en el refri pero Adri se los comió todos.
Pepinillos Encurtidos o Pickles
- 2 tazas de vinagre blanco
- 1 taza de agua
- 2 cdas de sal
- 1/8 de cdta de cúrcuma
- Pimienta negra
- 3 Pepinos
- Empieza cortando los pepinos, yo los corté en rodajas, luego colócalos en un colador y cúbrelos con un poco de sal gruesa, mézclalos y déjalos drenar el agua por 3 horas.
- Seguidamente enjuaga tus pepinos con agua fresca y deja que se escurran.
- Coloca una olla a fuego alto, agrega los demás ingredientes y deja que hierva hasta que toda el azúcar se disuelva.
- Coloca los pepinillos en los frascos, que deben estar previamente esterilizados, luego rellena los frascos con el vinagre caliente, presiona los pepinillos con una cuchara para que queden bajo el vinagre, deja que enfríen y tápalos, consérvalos refrigerados, puedes consumirlos el día después de haberlos hecho.
Rinde: 2 tarros grandes de 1 litro
I must confess my love for Pickled Cucumbers my mouth starts watering just to think of them… that acidic taste in my mouth hmmm I do want some now! A few weeks ago a couple of friends invited us to go to Chili’s they were excited for us to try their hamburgers, they come with some french fries and homemade Pickled Cucumbers and oooh boy! those pickles were THE BEST!
Chatting with Adriana about those Pickled Cucumbers we noticed that being such fans of pickles we didn’t have a favorite brand of our own, they are too sugary, too salty not enough crunchy and so I said “I think we can make those ourselves!” supposing it will be so much better and they are! and I believe you can make them too because is easy to make and you’re the one in control of what spices you want to add to your vinegar mix. You’ll see 😉
Making them was so much fun and considering that with a couple of cucumbers you get a sea of Pickled Cucumbers is cool to have your own jar and fill another to share with friends and family. The vinegar acts like a pause button prolonging the life of your vegetables so you can experiment and throw other veggies you want to cured and store them for winter. Adri and I were ready to make our own Homemade Pickled Cucumbers, aside for the super dense odor of the simmering vinegar everything went great, it was easy and they were our new favorite Pickled Cucumbers. They were crunchy and acidic. I still have some in my fridge but Adri already ate hers hahah.
We made them with white vinegar, for some it can be intense so if you think white vinegar to be too strong for your taste you can use rice vinegar instead, add more sugar to the white vinegar, or use less vinegar and increase the amount of water. Adriana made another batch of Pickled Cucumber using rice vinegar and without the sugar because rice vinegar is a lot less acidic and kinda sugary on its own, she added some asparagus with the Pickled Cucumbers and they were great too. You can make your own Pickled Cucumbers adding your Dad’s or Husband’s favorite spices so he can put into his hamburgers or hot dogs. There’s nothing better than a custom-made batch of Pickled Cucumbers, that would be a perfect gift. Well, I’m always giving food and deserts as presents because I believe that the best presents are the ones that we make out of love.
By Vanessa Hernández
Homemade pickled cucumbers, delicious, crunchy and perfect for hamburgers and hot dogs. Ideal to share and to make them with friends.
- 2 cups of white vinegar
- 1 cup of water
- ½ cup of sugar
- 2 tbsp. of salt
- ½ tsp. of mustard seeds.
- 1/8 tsp. of turmeric
- ½ tbsp. of dill
- Black pepper
- 3 large English cucumbers.
- Cut the cucumbers in slices about 1/6-inch-thick, then put them in a strainer and sprinkle with coarse salt, let them drain all the natural liquids for 3 hours.
- Wash the cucumbers with fresh filtered water, pat and dry with paper towels, they need to be really dry so they stay crunchy.
- In a saucepan on high heat combine white vinegar, water, sugar, salt, mustard seed, turmeric, and black pepper. Let it simmer and once the sugar is dissolved off the heat.
- Arrange the cucumbers in jars, they need to be previously sterilized and dry! Pour the hot vinegar and make sure that all the cucumbers are cover with your vinegar mix. Let it cool and refrigerate. You can eat them after a day.
Yields: 2 large 33 fl. oz. jars.
Prep Time: 0 hrs. 20 mins.
Cook Time: 00 hrs. 10 mins.
Total Time: 30 mins.
Tags: Pickled, Cucumbers, Homemade, Pickled Cucumbers, Pickled Vegetables, Pickled Goods.
Next Friday I’m showing you how to make the perfect culinary feast celebrating Father’s Day so be prepared and don’t miss anything. Remember for more recipes and its video tutorials visit and subscribe my Youtube Channel. Kisses everyone! n_n