[Basic] Pickles

This pickle recipe is less sweet and more sour than store bought pickles. Most of the recipe that I found use too much sugar. First, I am not a big fan of sugar. Most of time I cut a lot of sugar from the original recipe (except pastry recipe). If you want more sugar, please add more. But I think the sweetness-acidity balance we have here is great to go with your salty-juicy burger, BBQ, or any other food that go well with a little sourness.


Tangy Soury Pickles

(Yield: one jar of pickle / Cooking time: 15 min*)
* and, plus overnight to wait till enjoy.

Ingredients:
+ 5 cucumbers (~5 inch length)
+ (options) several pear onions

Pickling liquid
+ 1.5 cups of water
+ 1.5 cups of vinegar*
+ 3/4 cups of sugar
+ 1 tsp of salt
+ 1/2 tsp of coriander seeds
+ 1/2 tsp of mustard seeds
+ 1/4 tsp of fennel seeds
+ 1 bay leaf

* I used rice vinegar which has 'a bit sweeter taste than distilled white vinegar.

Procedures:
1. First mix all the pickling liquid ingredients and bring to a boil. Turn off the heat and let it cool down to room temperature.


2. Clean cucumbers and quarter the cucumbers lengthwise. Put the quartered cucumber in a jar or a container.




3. Pour the cooled down pickling liquid into the container and let the cucumber pickled for overnight.


4. If you have some pearl onions, pickle those together.

The next day, here are your tangy soury pickles!
Enjoy~