Best Pickle Recipe

Best Pickle Recipe: If you’re looking for the best pickle recipe for crisp and flavorful cucumbers, first, start with the right vinegar-to-salt ratio. As a general guideline, use four tablespoons of non-iodized pickling salt and two tablespoons of granulated sugar for every gallon of 5% vinegar. Alternatively, for smaller batches, use one tablespoon of salt and half a tablespoon of sugar for each liter of vinegar—a perfect solution for home canning.

How To Make Pickles

Step 1. Start with the jars.

Start by thoroughly washing your jars with warm, soapy water or running them through the dishwasher. Next, sterilize them to ensure safe canning. For best results, I recommend using wide-mouth quart jars, as they easily accommodate the cucumbers. When it comes to the lids, take extra care—they should not be treated the same way as the jars. Instead, clean them with warm, soapy water, let them dry completely, and then allow them to sit in boiling water for the final two minutes. If you spot any lids that are aged or rusted, it’s best to replace them right away. Although recent guidelines suggest boiling the lids is no longer necessary, personally, I believe immersing them in hot water for a few minutes before use provides an added layer of safety.

Step 2. Prepare the cucumbers.

First, select good-quality cucumbers without any blemishes or spots. Then, use a brush to thoroughly wash them under running water. If necessary, cut cucumbers lengthwise—especially if they’re too curved to fit comfortably in the jar, as shown in the picture above. Next, slice the horseradish into slim, lengthy pieces that can be nestled between the cucumbers.

Step 3. Pack the jars with cucumbers and other ingredients.

Start filling the jars with cucumbers, cloves of garlic, black peppercorns, dried dill, and slices of horseradish. Ensure to place 1-2 pieces of horseradish on the top.

Step 4. Prepare the pickling mixture.

To begin, combine vinegar, salt, and sugar in a large pot and bring it to a boil. Once it starts boiling, incorporate bay leaves, thyme, and mustard seeds into the mix. Then, lower the heat and let the mixture simmer for about 2–3 minutes. After that, remove the pot from the stove and allow the liquid to rest for about 5–10 minutes.

Step 5. Fill the jars with the pickling mixture.

First, place the jars on a metal tray before adding the liquid. This is important because the metal aids in distributing the heat evenly, which helps prevent thermal shock that might cause the jars to crack. Next, using a ladle, slowly pour the hot pickling mixture into the jars, fully immersing the cucumbers. Afterward, close the jars tightly and keep them in a cool location where the temperature remains above freezing. By doing so, you will prevent fermentation, ensuring your cucumbers stay crisp and delicious throughout the winter.

Recipe