How to Make the Best Cucumber Pickles at Home! #shorts #cucumberpickle #viralvideo

Cucumber Pickle Recipe

Here is my version of the cucumber pickle! These tangy and refreshing pickles are great on their own or as a topping for sandwiches, burgers, salads, and more. The blend of vinegar, spices, and fresh dill creates a lively flavour that adds a nice crunch to any meal. Whether for a barbecue or a casual dinner, these pickles are sure to make your meal even better!

Ingredients:

Around 10 small cucumbers (or 3 to 5 large, firm, and fresh cucumbers, if preferred)
1 cup water
¾ cup vinegar
1½ tablespoons sugar
2 tablespoons salt
1-2 cloves (whole)
A few sprigs of fresh dill
1-2 green chilies (optional, adjust to taste)
1-2 garlic clove
1 bay leaf

Instructions:

Prepare the Cucumbers:
Wash the cucumbers thoroughly and pat them dry.
If using small cucumbers, you can leave them whole. For larger cucumbers, cut them into spears or slices.
Using a fork, poke a few holes in each cucumber to help absorb the brine.

Make the Brine:
Boil 1 cup of water and let it cool completely.
Once cooled, mix the water with vinegar, sugar, and salt.
Stir well until the sugar and salt are fully dissolved.

Assemble the Pickles:
In an airtight container or sterilized jar, arrange the cucumbers.
Add the cloves, fresh dill, green chilies, garlic clove, and bay leaf to the jar.

Add the Brine:
Pour the prepared brine over the cucumbers, ensuring they are fully submerged.

Seal and Store:
Close the container tightly and refrigerate.
Let the cucumbers pickle for at least 2 weeks to develop the flavor.

[JazeesRecipes]

Ingredients:

Around 10 small cucumbers (or 3 to 5 large, firm, and fresh cucumbers, if preferred)
1 cup water
¾ cup vinegar
1½ tablespoons sugar
2 tablespoons salt
1-2 cloves (whole)
A few sprigs of fresh dill
1-2 green chilies (optional, adjust to taste)
1-2 garlic clove
1 bay leaf

Instructions:

Prepare the Cucumbers:
Wash the cucumbers thoroughly and pat them dry.
If using small cucumbers, you can leave them whole. For larger cucumbers, cut them into spears or slices.
Using a fork, poke a few holes in each cucumber to help absorb the brine.

Make the Brine:
Boil 1 cup of water and let it cool completely.
Once cooled, mix the water with vinegar, sugar, and salt.
Stir well until the sugar and salt are fully dissolved.

Assemble the Pickles:
In an airtight container or sterilized jar, arrange the cucumbers.
Add the cloves, fresh dill, green chilies, garlic clove, and bay leaf to the jar.

Add the Brine:
Pour the prepared brine over the cucumbers, ensuring they are fully submerged.

Seal and Store:
Close the container tightly and refrigerate.
Let the cucumbers pickle for at least 2 weeks to develop the flavor.