Master the art of preservation with these delicious homemade pickles, crispy and flavorful. These small cucumbers marinated in spiced vinegar are perfect for accompanying charcuterie, cheeses, and traditional dishes. A simple and economical recipe that transforms your cucumbers into true gastronomic treasures.
⏱️45 min
📊Easy
👥4 servings
🍽️Snack
vegetarianveganbudget-friendlygluten-free
Ingredients
1.5 kgsmall fresh cucumbers
500 mlwhite vinegar
500 mlwater
50 gwhite sugar
30 gfine salt
15 gmustard seeds
10 gblack peppercorns
3 piècesbay leaves
4 piècesgarlic cloves
1 cuillère à caféEspelette pepper
Instructions
1PREPARE THE CUCUMBERS: Wash the small fresh cucumbers thoroughly under cold running water, gently rubbing the skin with a soft brush to remove any trace of dirt. Trim both ends of each cucumber and set aside in a bowl. This step is essential for obtaining crispy pickles, as the enzyme present at the ends softens the vegetables.
2PREPARE THE JARS: Sterilize your glass jars and their lids by immersing them in boiling water for 10 minutes, then let them dry on a clean cloth. This disinfection ensures good preservation and eliminates all microbes that could compromise your pickles. You can also run them through the dishwasher on high temperature.
3MAKE THE BRINE: In a saucepan, pour the white vinegar and water, then add the sugar and fine salt. Bring the mixture to a boil over medium heat, stirring regularly until the sugar and salt are completely dissolved, which should take approximately 3 to 4 minutes. Once the crystals have dissolved, the brine is ready to receive the spices.
4ADD THE SPICES: Pour the mustard seeds, black peppercorns, and Espelette pepper into the boiling brine. Add the bay leaves and lightly crush the unpeeled garlic cloves to release their aromas without making them too aggressive. Keep everything over low heat for 2 minutes to allow the flavors to gently infuse into the vinegar.
5FILL THE JARS: Arrange the cucumbers upright in the sterilized jars, packing them slightly to optimize space, then pour the hot brine completely covering all the cucumbers. Leave approximately 1 centimeter of space between the liquid and the lid to allow for slight expansion as it cools. Distribute the spices and garlic pieces evenly among the jars for uniform flavor.
6FINALIZE THE PRESERVATION: Seal the jars tightly with their lids immediately after filling, then place them on a flat surface and let them cool completely at room temperature for 24 hours. Once cooled, store the jars in the refrigerator or in a cool, dark place for at least one week before tasting to allow the flavors to fully develop. The pickles will keep this way for up to 3 months in the refrigerator.