Sweet and Tangy Cucumber Pickles
Crisp, refreshing cucumber pickles to revive your appetite in summer heat. Just remember the water-vinegar-sugar ratio and you can pickle radish, peppers, cabbage — any veggies you like.
Ingredients
Vegetables
- Cucumbers3
- Korean radish1/5
- Yellow bell pepper1
- Red bell pepper1/2
- Cabbage1/4
Pickling Liquid (water 2 : vinegar 1 : sugar 1)
- Water600ml
- Vinegar300ml
- Brown sugar300ml
- Bay leaves2
Directions
- 1
Gather the ingredients and a measuring cup.
- 2
Dice the vegetables into bite-size cubes. Use any veggies you like — if you have beets, cube them like the radish.
- 3
Make the pickling liquid in a 2:1:1 ratio of water, vinegar, and sugar, add the bay leaves, and bring to a boil. (600ml water, 300ml each vinegar and brown sugar)
- 4
Once the liquid is bubbling, turn off the heat.
- 5
Add the firmer vegetables — radish and cabbage — first and stir.
- 6
Add the rest of the vegetables. Covering while still hot for about 30 minutes pickles them quickly.
- 7
The vegetables change color slightly but stay crunchy. Leave at room temperature for about 6 hours, then refrigerate for deeper flavor.
Tips
Just remember the 2:1:1 ratio and you can pickle any vegetable. Add the firmest vegetables first so everything pickles evenly.