In the vast and diverse world of culinary delights, few creations can match the simple yet captivating allure of quick pickled cucumbers. Pickled cucumbers, often referred to simply as “pickles,” are a beloved culinary creation that has stood the test of time. These tangy, crisp and sometimes spicy morsels have a storied history that spans cultures and centuries, transcending time and borders to become a beloved and versatile treat.
Ancient Mesopotamians, known for their advanced agricultural practices, are believed to have been among the first to pickle cucumbers around 2400 BCE. These early pickles were likely simple in nature, relying on a combination of salt, water and perhaps some herbs or spices for flavour.
As pickled cucumbers travelled from place to place, each culture adds its own twist to the recipe, resulting in a plethora of flavours and preparations. In the Mediterranean region, cucumbers were often pickled with a blend of garlic, dill and vinegar, creating the classic dill pickle. These tart and slightly sour delights soon became a staple in delis, picnics and backyard barbecues.
Cucumber with their high water content, were particularly well-suited for pickling. Quick pickling involves immersing cucumbers in a vinegar based solution infused with spices and herbs. This method doesn’t rely on the natural fermentation process and allows for a faster turnaround time. The result is a pickle with a crisp texture and a bright, tart flavour.
The versatility of pickled cucumbers transcends their role as a simple condiment. Their crisp texture, vibrant colours and zesty taste make them an ideal accompaniment to a wide range of dishes. Pickled cucumber pairs well from classic deli sandwiches to gourmet creations, pickled cucumbers add an extra layer of flavour and texture to any sandwich. The contrast of the pickle’s acidity against the rich flavours of a burger or hot dog is a match made in culinary heaven. Whether tossed in a green salad or mixed into a pasta salad, pickled cucumbers offer a burst of flavour and a delightful crunch.
In the vast tapestry of gastronomy, pickled cucumber stands as a testament to the enduring appeal of simple yet flavourful creations. From their humble beginnings as a means of preservation to their present day role as a beloved snack and condiment, pickled cucumbers have carved out a timeless niche in the world of food.
Ingredients
1/2 cup water
1/2 cup vinegar
1 tsp salt
1 no. Cucumber
1 tsp mustard seeds
1 tsp whole black peppercorn
1 tsp paprika powder
Preparation
Heat water, vinegar, sugar and salt in a medium saucepan over medium heat. Stir until the sugar and salt has dissolved, about 2-3 minute. Turn off the heat and keep aside to cool.
Meanwhile, slice the cucumber and arrange them in a jar.
Next add mustard seeds and black peppercorn and for extra kick you can add paprika to the jar. Pour the cooled brine over the cucumbers, ensuring they are fully submerged and press down with a spoon.
Then store the jar in the refrigerator.
For best result, allow the pickles a full night in the fridge before using. These delightful cucumbers can be stored in the fridge for up to 2 weeks, offering a zesty and versatile addition to a range of dishes.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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