How to Make Pickles From Cucumbers: Timeless Recipe (Page 3 ) | August 27, 2024

Annonce:

Step 1: Prepare the Jars and Cucumbers

Sterilize the Jars:
- Begin by sterilizing your canning jars. Wash them in hot, soapy water, then rinse well. Place them in a large pot of boiling water for 10 minutes to ensure they are clean and free from bacteria. Alternatively, you can run them through the sterilize cycle in your dishwasher.
- Sterilize the lids and bands by placing them in a small pot of simmering water. Do not boil, as this can damage the sealing compound.
Prepare the Cucumbers:
- Wash the cucumbers thoroughly to remove any dirt or residue. Trim off the ends, especially the blossom end, as it can contain enzymes that make the pickles soft.
- Slice the cucumbers into spears, rounds, or leave them whole, depending on your preference. For whole pickles, choose cucumbers that are small and uniform in size for even pickling.

Step 2: Make the Brine

Prepare the Brine:
- In a large saucepan, combine water, white vinegar, and pickling salt in the ratio of 4 cups water to 2 cups vinegar to ¼ cup pickling salt. This creates a basic brine.
- If you prefer a slightly sweeter pickle, add 1-2 tablespoons of sugar to the brine mixture.
- Bring the brine to a boil, stirring to dissolve the salt (and sugar, if used). Once dissolved, remove from heat and let it cool slightly.

Step 3: Pack the Jars

Pack the Jars:
- Place 1-2 garlic cloves and 2-3 sprigs of fresh dill into each sterilized jar. If you are using pickling spices, add about 1 teaspoon per jar.
- Pack the prepared cucumbers tightly into the jars, leaving about ½ inch of headspace at the top.
Add the Brine:
- Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Leave ½ inch of headspace at the top of each jar to allow for expansion during processing.
- Use a clean knife or a canning tool to remove any air bubbles by running it around the inside edge of the jars.

Step 4: Seal and Process the Jars