How to make best cucumbers Pickles
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How to make best cucumbers Pickles
As a basic rule, for each gallon of vinegar with 5% acidity, add four tablespoons of salt (make sure the salt is for pickles with no iodine added to it) and two tablespoons of granulated sugar. OR, for each liter of vinegar, add one tablespoon of salt and half a tablespoon of granulated sugar in case you plan to can a smaller amount of cucumbers.
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. After that, sterilize them for safe canning.
I recommend using wide-mouth quart jars to accommodate the cucumbers easily.
Take care when sterilizing the lids – they should not be treated the same way as the jars.
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.
Although recent guidelines suggest that it’s not necessary to boil the lids, I believe that immersing them in hot water for a few minutes prior to use provides an added assurance of safety.
Step 2. Prepare the cucumbers.
Select good quality cucumbers without any blemishes or spots. Use a brush to thoroughly wash them under running water. If the cucumbers are too curved to fit comfortably in the jar, cut them lengthwise, as shown in the picture above.
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.
Combine vinegar, salt, and sugar in a large pot and bring it to a boil. Incorporate bay leaves, thyme, and mustard seeds into the mix.
Lower the heat and let the mixture simmer for about 2-3 minutes. Remove from the stove and allow the liquid to rest for about 5-10 minutes.
Step 5. Fill the jars with the pickling mixture.
Place the jars on a metal tray before adding the liquid. The metal aids in distributing the heat evenly, helping to prevent the thermal shock that might cause the jars to crack.
Using a ladle, slowly pour the hot pickling mixture into the jars, fully immersing the cucumbers.
Close the jars tight and keep them in a cool location where the temperature remains above freezing.
This will prevent fermentation, ensuring your cucumbers are crisp and delicious through the winter.
Recipe
What is the duration required for a cucumber to fully transform into a pickle?
The process generally takes 3-6 weeks. If you are using whole cucumbers, it might take the full six weeks, while sliced cucumbers will pickle more rapidly.
Can I opt to slice the cucumbers before pickling rather than leaving them whole?
Absolutely, slicing the cucumbers is completely fine. In fact, sliced cucumbers not only pickle faster, but they’re also more convenient to pick from the jar.
What’s the shelf life of canned pickles? How long do these pickled cucumbers stay good?
When stored in a cool location, canned pickles can last between 1-2 years.
Why is vinegar essential in the pickling process?
Vinegar, containing mild acetic acid, increases the acidity in the cucumbers and eliminates any potentially harmful microorganisms in the jars. This helps in preserving the cucumbers and preventing spoilage.
Is this a sweet-and-sour cucumber pickle recipe?
No, it’s not. While I do incorporate some sugar in the brine, it’s primarily to balance out the vinegar’s acidity and enhance the overall flavor. My preference leans towards a more salty brine than a syrupy one.
Once opened, these pickles will remain fresh for approximately 2-4 months.
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