STEP 1/5
Put 1 cup sugar and 2 cups water in a pot.
STEP 2/5
I added 1/2T of pickling spice, 2 bay leaves, and 1/2T of salt. I added lemon salt that I made before.
STEP 3/5
Boil the sugar until it melts and add 1 cup of vinegar. If you put it in from the beginning and boil it, the scent of vinegar disappears, so put it in later and boil it only once.
STEP 4/5
Put mini cucumbers in a sterilized bottle and pour the boiled pickle sauce. You have to pour it right away when it's boiling so that the cucumber doesn't soften and maintains a chewy texture
STEP 5/5
The bottle containing the cucumber pickle is upside down, left in the refrigerator for about a day, and then stored in the refrigerator for about a week to complete the delicious handmade cucumber pickle!!!
Making lemon salt: Stir-fry lemon zest and lemon juice with bay salt and dry. It's good to use for fish dishes and dressing. Bottle disinfection: Put the bottle upside down in a pot and bring to a boil, take it out and cool it down. The hot steam evaporates immediately and the water disappears without wiping it.