Pickled cucumbers are a common preservation that is used on sandwiches, hot dogs, hamburgers, and more. Fresh herbs and aromas such as dill, garlic and hot peppers are used to create a tangy flavor. People who make their own pickles often struggle with the crispness of store-bought pickles. The buying and preserving process for cucumbers can be adjusted to provide crisper pickles. Learn how to make crunchy pickles.
Ingredients
- Pickling salt
- Cucumbers
- Fresh dill
- Peeled garlic cloves
- Water
- White vinegar
Steps
Step 1. Buy canning jars and pickling salt to prepare for pickling
Use 0.47 l. or 0.9l. banks, depending on preference; however, according to this recipe for pickled cucumbers, the output is 4 cans of 0.47 l each. You cannot substitute table salt for pickling salt.
Step 2. Wash the cucumbers thoroughly
Make sure they are firm and set aside for other uses. Dry and refrigerate overnight.
For crispier pickles, preserve the cucumbers within 24 hours of picking. Also, choose cucumbers that are 10.2 cm long or more. Do not use supermarket waxed pickles
Step 3. Decide how you want to arrange the pickles
The following 3 options are common for homemade pickles:
- If you like whole pickles, many people leave them whole, and canning will provide a crisper texture in the pickles.
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Make Crispy Dill Pickles Step 3 - If you like serving pickles on your sandwiches, you can slice them horizontally. They will fit well on bread and can be presented in small portions.
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Make Crispy Dill Pickles Step 3 - If you like smaller portions and want to serve pickles with your meal, then cutting them vertically into quarters is a good option. Salting with spears can affect crispiness, but it will be better for most people.
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Make Crispy Dill Pickles Step 3
Step 4. Wash canning jars with soap and water to remove food debris from previous use
Rinse well.
Step 5. Sterilize the jars by placing them in warm water in a large saucepan or in an autoclave filled with water
Let the water boil. Boil jars and lids for 10-15 minutes. Remove them carefully with potholders and tongs.
At altitudes below 305 meters, the cans should boil for 10 minutes. Add an extra minute to the boil time for every 305 meters of altitude after 305 meters
Step 6. Place 4 jars of 0.47 liters on the countertop for cooling
Add 3 peeled garlic cloves to each jar.
Step 7. Place one sprig of fresh dill in each jar
Make sure the dill is washed and dried before placing it in each jar.
Step 8. Try adding 1/2 teaspoon (1.5g
) whole peppercorns and 1 teaspoon (3 grams) of mustard seeds in each jar. Some people also add 1 teaspoon (2 g) of onion powder, or some chopped fresh onion.
Step 9. For hot pickles, add half hot pepper or 1 teaspoon (3g
) crushed red pepper flakes.
Step 10. Prepare the brine
Pour 2.5 cups (591 ml) white vinegar, 2.5 cups (591 ml) water, and 1/4 cup (60 ml) pickling salt into a saucepan. Bring to a boil over high heat and then immediately remove from heat.
Step 11. Fold as many cucumbers or cucumber slices as possible in a 0.47 liter jar
You should try to fill them to the top.
Step 12. Pour pickle brine into 0.47 liter jars
Leave only 1.3 cm of space from top to lid.
Step 13. Place caps and rings on 0.47 liter cans
Step 14. Put them in a boiling autoclave
Timed 5 minutes and take them out when time has passed. Do not leave them in the autoclave for more than 5 minutes or they will lose crunchiness.
Step 15. Wipe the jars of pickles with a clean towel and let them cool before placing them in the pantry
- Many people make pickles in the refrigerator. This means they are not placed in a water bath and are kept in the refrigerator until served. If you plan to do this, seal the hot jars tightly with the lids, let them cool on the counter, and then refrigerate.
- Using the bain-marie canning method will prevent yeast and mold from destroying the pickles.
