Three Delicious Pickle Recipes- Cucumber, Carrots, and Red Onions

Pickle Recipes Using Cucumbers, Carrots, and Red Onions

Hello, pickle people! My name is Timmy, and sometimes I burn things when I cook, just like you probably do too. Today, I want to share three different pickle recipes using three base ingredients for the pickle juice. Pickles are fun, tasty, and easy to make at home. In this blog post, we'll be pickling cucumbers, carrots, and red onions. Let's get started!

Pickling Cucumbers

For this recipe, you'll need about 2 pounds of cucumbers. It's best to choose cucumbers with as few seeds as possible to maximize the crunchiness of the final product. Start by washing the cucumbers thoroughly before cutting them into slices. You can choose your own thickness, but be careful not to go too thin, as you might miss out on that sweet crunchiness.

Once you've sliced up all the cucumbers, place the slices in a strainer and add about 1/4 cup of salt, or even a little less. Toss the cucumbers to ensure the salt is evenly distributed among the slices. Let them sit for about 30 minutes in the kitchen sink or over a bowl. During this time, the salt will start to draw moisture from the cucumbers, and the slices will also absorb some of the salt's taste.

Pickling Carrots

Before pickling carrots, make sure to rinse off any dirt. You might also want to peel some of the outer layer. There are several ways to slice carrots. You can use a potato peeler to peel off long strips, dice them into smaller pieces, or make long, thin bars. For this recipe, we'll chop them up into thicker slices.

Pickling red onions

For the red onions, take a couple of good-sized onions. Three medium-sized ones should easily fit in a jar. Cut off the bottom end and remove any ugly or damaged areas on the onion. Cut the onion in half and slice them right across to get long strips. Set them aside.

Rinsing and preparing the vegetables

After letting 30 minutes pass, start rinsing the cucumber slices under cold water to wash away all the salt. Make sure to do this for a few minutes to ensure all the salt is removed from the cucumbers. This step is important to prevent the pickles from being overly salty.

Making the Pickle Juice

Now, let's make the pickle juice. We'll be using a 1 to 3 ratio for this recipe. In a medium-sized pot, add 1 cup of vinegar, 2 cups of sugar, and 3 cups of water for each jar you'll be using. Since we're making three types of pickles, we'll triple the number of ingredients. The vinegar used in this recipe is 12%. Stir until the sugar is dissolved, and bring the mixture to a boil.

If desired, you can add some herbs and spices to the water for additional flavour. However, it's best to keep them separated for now, as we'll evenly distribute them in each jar later on.

Preparing the Jars

While waiting for the water to boil, prepare any herbs and spices you want to add to your jars. For example, you can wash off some dill and chop up a chilli pepper. You'll also need two cloves of garlic for each jar. To peel the garlic, simply place the knife on top of the clove and give it a quick smash with your fist. This will make the shell come loose, and you can easily peel it off.

Now, it's time to prepare the jars. Start by adding the peeled garlic at the bottom of each jar. For two of the jars, add some of the chilli pepper, but not all of it. Next, add mustard seeds and pink peppercorns. Feel free to use any type of pepper or spice you like. Add some dill to each jar as well. The goal here is to build layers between the vegetables.

Start stuffing the vegetables into each jar, filling them about one-third of the way. After adding the vegetables, sprinkle some more herbs and spices on top before adding more vegetables. Don't be afraid to press down on the vegetables to make them fit. Try to eliminate any unnecessary air pockets, especially for the onions, as they are more flexible than carrots.

Finally, top off all the jars with the remaining herbs and spices.

Adding the pickle juice

Take the boiling pickle juice off the stove and pour it directly into the jars. If you're concerned about the jars cracking, you can warm them up in a warm water bath before adding the hot liquid. However, since there are plenty of vegetables taking up most of the space, you shouldn't have to worry too much.

Final Steps

Let the jars cool down on the counter for a few hours before storing them in the refrigerator. It's best to wait at least one day before starting to consume the pickles. This allows the flavours to develop and infuse into the vegetables.

FAQs

1. Can I use different vegetables for pickling?

Yes, you can experiment with different vegetables for pickling. Some popular options include bell peppers, cauliflower, and green beans. Just make sure to adjust the pickling time accordingly, as different vegetables may require shorter or longer pickling periods.

2. How long do these pickles last?

When stored properly in the refrigerator, these pickles can last for several months. However, their taste and texture might change over time. It's best to consume them within 2–3 months for the best quality.

3. Can I reuse the pickle juice?

Yes, you can reuse the pickle juice. After consuming the pickles, strain the pickle juice and store it in a clean container. You can use it to pickle new vegetables or even add it to salad dressings for extra flavour.

Take care, everyone, and see you next time!