Homemade pickled cucumber | How to make pickles at home

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WHAT YOU NEED
  • 4 Large glass jars
  • 1 Kg of Lebanese summer cucumber*
  • 2 cups of grape vinegar
  • 7 cups of water
  • ​3/4 cup of raw sea salt
  • ​4 garlic cloves
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
* Or any small size cucumber. Cucumbers however have to be freshly picked and pickled within less than 48 hrs.

Preparing the pickles brine

  1. Bring the water to a boil 
  2. Prepare the vinegar and salt. It is advised to use you own homemade grape vinegar and raw grey sea salt like the French "Sel de Guérande".
Once the water boils, remove from heat then add the vinegar and salt.  Mix well until the salt is completely dissolved.
In the meantime, sterilize your glass jars as sown below. Wait until the water vapor completely vanishes.

Pickling the cucumbers in the brine

Put first one garlic clove into the jar then add the cucumbers until the jar is full, then add the pickling brine until the cucumbers are completely covered as show in the right picture. Close the lid very tight. Use air tight jars and buy new covers if you are not sure that the ones existing are 100% efficient.
Wait one week before tasting these delicious homemade pickled cucumbers. Keep in the refrigerator after opening. You can keep them for a year and enjoy the pickles all along this period.
Pickled cucumber at day 2: note well how the color starts to change already towards the yellowish green of pickles.
Pickled cucumber immediately upon immersion in water and vinegar (day 1):
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See our other vinegar making and useage tutorials:

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