Super easy 1-2-3 pickle recipe Cucumber, carrots & onions

Hello , pickle people .

My name is Timmy and sometimes I burn things when I cook and you probably do as well .

Today , I want to share three different pickle recipes using three base ingredients for the pickle juice , using a 123 ratio of ingredients .

Pickles are fun tasty and easy to do at home .

And today we're pickling cucumbers , carrots and red onions .

You can use pretty much any cucumber for this .

But our recommendation is to get some with as few seeds as possible in order to maximize the crunchiness of your final product for this recipe .

I'll use about £2 of cucumber .

You want to start by washing the cucumbers thoroughly before cutting them up into slices .

You can choose your own thickness yourself .

Don't go too thin though as you might miss out on some of that sweet crunchiness .

Once you have sliced up all the cucumbers , you want to add the slices to a strainer and add about one fourth of a cup of salt .

Maybe even a little less toss the cucumbers and make sure the salt is evenly distributed among the slices .

Let it sit for about 30 minutes in the kitchen sink or over a bowl , the salt would start to draw out moisture from the cucumbers .

And the slices will also start to take on some of the salt taste when it comes to carrots , make sure you rinse off any dirt from the carrots .

And you also might want to peel some of the outer layer .

There are several ways you can slice carrots .

You can take a potato peeler and peel off long strips .

You can dice them into smaller pieces .

You can also make long thin bars or you can just keep them whole for this recipe .

I'm going to chop them up into thicker slices .

And for the red onions , you take a couple of good sized onions , three medium sized ones should easily fit in a jar , cut off the bottom end and make sure you get rid of any ugly or damaged areas on the onion as well , cut the onion right down the middle and slice them right across .

So you get these long strips then put it aside after letting 30 minutes pass , start rinsing the cucumber slices under cold water and wash away all the salt .

Make sure you do this for a few minutes in order to really make sure you get all that salt off the cucumbers don't underestimate how long you have to do this for .

Now , for the pickle juice I mentioned earlier that I was going to use a 1 to 3 ratio for this recipe in a medium sized pot .

Add one cup of vinegar , two cups of sugar and three cups of water for each jar .

Since I will be using three jars today , I will triple the amount of ingredients the vinegar used in this recipe is at 12% .

Stir it until the sugar is dissolved and bring the mix up to a boil .

If you want to .

You can also add some herbs and spices into the water as well .

However , I want to keep these separated because I want to evenly distribute them in each jar while you wait for the water to boil , prepare any sort of herbs and spices you want in your jars .

I'm going to wash off some dill and chop up a chili fruit that I had left in the fridge .

I also want two cloves of garlic in each jar to peel the garlic .

Just place the knife on top of a clove and give it a quick smash with your fist .

This will make the shell come loose and you can easily peel it off .

Then it's time to prepare the jars .

And I'm going to start by adding the garlic at the bottom of each jar .

Then for two of the jars , I'm going to add some of the chili but not all of it , followed by the mustard seeds and then some pink peppercorns .

You can use any type of pepper or spice you like .

I'm also going to add some of that dill into each jar .

The goal here is to build layers in between the vegetables .

Start stuffing the vegetables to about one third of the way in each jar .

Then add some more herbs and spices on top of the vegetables before adding in more .

Don't be afraid to press down on the vegetables to make them fit , try to get rid of unnecessary air pockets , especially for the onions as they are more flexible than say , carrots , top of all of the jars with the last of the spices and herbs , take the boiling pickle juice off the stove and pour it directly into the jars .

If you want to make sure the jars don't crack .

You can warm them up in a warm water bath before pouring the hot liquid into them .

But since there's plenty of vegetables taking up most of the space , we shouldn't have to worry too much .

Yeah .

All right .

And there you have it .

Three types of pickles using a very simple 1 to 3 ratio for the pickle juice .

Let these cool down on the counter for a few hours before storing them in your refrigerator .

Wait for at least one day before starting to consume them .

If you enjoyed this video and would like to see more cooking , baking and crafting videos in the future , please like or hey even subscribe , take care everyone .

See you next time .