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How to Pickle!
This article is a combination of standard article and a recipe! No, I’m not going to show you how to turn yourself into a pickle, but I am going to tell you how to turn a humble garden cucumber into an amazing pickle! Everyone knows what pickles are, they’re great! We put them on hotdogs as relish, sandwiches, Hamburgers, Cheeseburgers, some of us just like to chow down on them as a whole or turn them into fried pickle chips! Once you’ve read this article, you’ll know how to make your own!
The Pickling Brine
This brine is the most important part of pickling besides the pickle itself, this brine consists of white vinegar, water, and kosher salt although you can try out other combinations! Keep the ratios the same, and you can make more or less brine depending on how many pickles you want to make! You can also swap out any of the ingredients for ones you might enjoy more, experiment around and find your perfect pickle!
The Pros and Cons of Processing Pickles
Processed is the act of putting pickles (in their jars with their spices) in boiling water for 5 minutes, this makes it so they last for about an entire year. The downside is that due to the boiling, the pickles will be cooked a little and not as crisp. Nonprocessed pickles, however, do not last nearly as long but will also be crisper due to not being boiled. At the end of the day, it’s up to you and what you want from your pickley creations!
Here’s what you’ll need!
Step by Step Instructions
Step One: Prepare your jars.
If you want your cucumbers to last for months, you need to bring a large pot of water to a boil and clean your jars and their lids.
Step Two: Prepare the cucumbers.
Wash and dry the cucumbers. Cut off the blossoms or stem ends. Cut them into spears.
Step Three: Add spices.
Add in your spices to your jars. Chop, Dice, or Crush them however you like, just make sure they fit in as well! Do your best to divide them equally amongst all your jars.
Step Four: Put the cucumbers into your jars.
Put the cucumbers into the jars. Cut the ends off if they are too tall for your jars. Pack them in as tightly as you can!
Step Five: Boil the brine.
Pour your vinegar, water, and salt into a small saucepan on high heat and bring to a boil. Fill each jar with brine and leave about 1/2-inch from the top of the jar.
Step Six: Remove air bubbles.
Tap the jars lightly against the counter a few times to remove as many air bubbles as you can.
Step Seven: Tighten the lids.
Place the lids over the jars and screw on until tight.
Optional Step: Processing your pickles.
if you want longer-lasting pickles, place the jars in a boiling pot of water. When the water comes back to a boil, set a timer for 5 minutes and remove the jars instantly. Make sure the lids pop down.
Step Eight: Cool and refrigerate.
Cool your jars to room temperature. If you processed your pickles, you can leave them unopened at room temperature but if you haven’t done that you need to refrigerate them. Wait a few days to get the maximum flavor! And like that, you’ve made your own pickles! Enjoy!