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Nothing could be better than a crispy, mild and cool pickle for a summer lunch. Pickles can be served with sandwiches or as a snack. Homemade canned pickles are the most obvious sign of a traditional kitchen. Many people, from those who like to prepare their own dishes at home to mothers and grandmothers, often use salt and sour ingredients to preserve cucumbers, enriching the kitchen and delicious meals for the family.
Steps
Prepare Pickles
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Prepare cucumbers. Small cucumbers are often used as “traditional” pickles because of their sweet taste and crunchy texture. Usually, to salt a batch of melons, you need at least 1-1.5 kg of cucumbers.
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Wash the cucumbers and prepare the first step. Wash the melon thoroughly and cut it into the shape you like. You can cut into circles, long bars, long stalks or leave them whole. If you want to salt the whole fruit, cut off the stem. [1] X Research Source
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Soak cucumbers in salt. To make the pickles crispy, put slices of melon or whole fruit in salted water and ice cubes and refrigerate 24 hours before salting.
- Put 3-4 tablespoons of coarse salt and ice cubes in the bowl of cucumbers and mix well. Cover the bowl with a wet towel or plastic film and place it in the refrigerator while you prepare the other ingredients and utensils.
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Make a salt solution. If you want to make a jar of pickles, mix vinegar and water in a 1:1 ratio to create “sour brine”. Depending on the amount of cucumber you intend to salt, you can mix about 950 ml of sour brine or more to suit. You can use regular white vinegar, apple cider vinegar, or any other vinegar of your choice. Add 1.5 teaspoons of coarse salt to the vinegar water.
- Stir the brine in the pot. Bring a mixture of water, vinegar, and salt to a boil. Reduce heat to low and cook over constant heat. The mixture needs to be brought to a boil in order to use cucumber salt.
- “Pickle Crisp” is a commercial product used to keep pickles crispy. It’s basically calcium chloride. To replace Pickle Crisp, you can put the natural ingredient of grape leaves in the container. This is the traditional method of keeping pickles from becoming soft.
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Prepare the pickle seasoning. The seasoning for the pickles is up to your taste, but the “salt seasoning” mix usually includes black pepper, cumin seeds, crushed or sliced garlic, and dried red chili powder if you like it spicy. [2] X Research Source
- You can put the dried spices in a pickle solution or put them in a jar before adding the cucumbers. Either way works, but if you put spices in each jar, the amount of spice in each jar will be more evenly.
Prepare the Container
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Determine the number of containers needed. Using a wide-mouth container will make it easier to put the cucumbers in and scoop them up with a ladle. The 950 ml jar can hold 4 cucumbers. However, you should prepare extra jars just in case. Note that you can reuse the glass jar and rubber ring, but the lid cannot be reused. You can buy a new lidded box for just a few tens of thousands.
- Put all lids, rubber rings, pots and pans for boiling water in the dishwasher to wash away dirt. Check to make sure the tools are not cracked or otherwise damaged.
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Pour water into a large pot large enough to cover the jar and bring to a boil. Place the griddle in the pot but do not touch the boiling water to keep the container from touching the bottom of the hot pot and to prevent the jar from cracking. Place the jar in the pot. Boil for at least 5 minutes.
- Do not heat the lid of the jar. The rubber seal of the cap will be damaged if heated. You can bring water to a boil over the stove or in the microwave and use it to disinfect the lids of the jars.
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Use the tongs to remove the jars and place them on the towel. Place the jar on the towel, face down on a flat surface and within arm’s reach. You need to put the container, the lid, the rubber ring and the pickle solution near you. Since the next process can be quick, it would be nice to have someone help.
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Wash your hands and then put the cucumber in the jar tightly. Remove the cucumbers from the salt and ice solution and pat dry. Then, put the cucumbers in a container at least 1.5 cm from the mouth of the jar.
- You can put the pickle seasoning in the bottom of the jar or put it in the pickled brine. Either way, you can use your favorite fresh seasonings like crushed garlic, fresh dill leaves, or grape leaves to give the pickles crunch. [3] X Research Sources
Filling the Container
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Scoop and pour hot brine over the cucumbers. You can use a small funnel to make it easier to pour the solution in or pour it directly if you are confident in your ability. Pour in the sour brine until there is still 1.5 cm from the mouth of the jar.
- Make sure that the cucumbers are completely submerged in the sour brine. Cucumbers left in contact with air will spoil and spoil the whole jar of pickles. You can use grape leaves to press down the cucumber and place the grape leaves on top. [4] X Research Sources
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Screw in the rubber ring and close the lid. Use a clean towel that has been disinfected with hot water to wipe off the sour salt water from the mouth of the jar before closing the lid tightly.
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After you have put all the ingredients in the jar, boil the jar in the pot to sterilize it. Place the jar upright and make sure that the water covers the lid by 2.5 cm. Add more water to the pot if the water is not enough to disinfect the container. Cover the pot and bring to a boil over high heat.
- Turn off the heat after 5-10 minutes and leave the jar in the pot until the water stops boiling and the jar cools down. Use the tongs to remove the jars and place them on the towel. Let cool for about 24 hours.
- Do not open the cover or try to tighten the cap. If you hear a “pop” sound, it means that the container is closed.
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Write the pickle pickle date on a piece of paper and stick it on the lid of the jar. Sealed pickles can be stored for more than 1 year. Store in a cool and dry place, away from sunlight.
- Leave the pickles out for about 10-14 days before putting them in the fridge. Thus, the process of salting cucumbers has ended. If you want, you can open the lid or eat the pickles before they’re fully salted. However, letting the cucumbers be salted for a few days will be more delicious. Once the pickles are cooked, put them in the fridge and keep them cool for a delicious snack.
Things you need
- Pot to boil water
- Grid Blister
- Containers
- Metal cap
- Metal ring
- Small funnel
- Tools to pick up jars
- Fire stove
- Towel
- Magnet or cap with magnet/metal ring holder
- Labels for dates
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 3,401 times.
Nothing could be better than a crispy, mild and cool pickle for a summer lunch. Pickles can be served with sandwiches or as a snack. Homemade canned pickles are the most obvious sign of a traditional kitchen. Many people, from those who like to prepare their own dishes at home to mothers and grandmothers, often use salt and sour ingredients to preserve cucumbers, enriching the kitchen and delicious meals for the family.
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