There is no better way to enjoy a harvest of cucumbers all year round than to pickle them. Surprisingly, many gardeners believe that pickling may be a difficult, laborious process that needs tons of canning equipment. actually , there are tons of the way to pickle cucumbers and most of them require nothing special in the least.
WAYS TO PICKLE CUCUMBERS
Besides the quality canning method, cucumbers are often made by fermenting either on the shelf or within the refrigerator, made into relishes, or made into fruit pickles. Those options are just a start. There are actually many recipes for creating pickles out of cucumbers.
WHAT YOU’LL got to PICKLE CUCUMBERS
The prime ingredient, of course, is the cukes themselves. There are specific varieties for pickling et al. meant to be used fresh. Pickling cucumbers are usually longer, thinner, and lighter-skinned than their sandwich-bound brethren. Any cucumber, however, if not over-ripe, are often pickled. The difference in variety usually means an extended-time period once pickled and a crispier slice out of the jar.
You will also need jars. Quart jars, available in many grocery stores and most home supply stores, also are needed for almost every pickle recipe you’ll name. whether or not they are wont to can the pickles for the future or simply as convenient storage containers, glass pickling or preserves jars are one among the foremost versatile belongings you can have in your kitchen regardless.
The other items you’ll need will depend upon your choice of pickling recipe. For traditional pickles during a jar, you’ll need a pickling mix (or your own spices, usually including dill seed), vinegar (apple cider is best), salt, and jar lids and rings (these usually accompany the new jars). And, of course, a non-pressure canner.
STEP BY STEP PROCESS FOR TRADITIONAL DILL PICKLES
Pickling cucumbers are usually thicker-skinned than other varieties, which helps them stay crisp. If you propose to slice them (do not skin dill pickles), then the sizes won’t matter. To pickle them whole, you’ll get to select pickles which will easily fit into a jar – the thinner varieties often work well for this. Whichever you select, the method for creating the pickles themselves is that the same. most significantly, you would like pickles that are just ripe, not over-ripe (seeded). Whether pickling whole or sliced, stop the ends of the cucumber (about 1 / 4 inch) because the blossoms have microbes that hasten the softening process.
Begin boiling water in your canner and a little saucepan. Sanitize the bottles either by washing them on a hot cycle during a dishwasher or by putting them into the canner (do this well before it’s boiling, therefore, the jars can acclimate to the heat). If you’re using refrigerated apple vinegar, it’s an honest idea to place the (glass) bottle into the saucepan because the water heats so as to warm the vinegar. Once the water within the saucepan is boiling, remove the vinegar and put in your jar lids (not the rings, just lids) to sanitize.
An average cuke (about 2-inches around, 5 inches long) will fill about 1/3 of a pint jar when sliced. So cut them (if not pickling whole) thereupon in mind and fill the jars in order that you’ve got a minimum of 1 / 4 inch left at the highest and touch flexibility between each slice inside the jar.
Add your pickling spices (usually including salt, sea salt is preferred) then fill the jar with vinegar until there’s about 1/4″ of space left at the highest. Put the lid and ring on and place it into the boiling canner. Jar grips are handy at now, but if you’ve got an insert tray for your canner, you’ll set it on top (they usually hook around the sides) and fill it with jars then lower the entire thing into the water. Note that some pickling spices require you to boil the vinegar and spices together before adding them to the jar, so confirm you check the spice packet recipe.
Once they’re within the water, confirm they’re covered by a minimum of an in. of water and allow them to boil for 10-15 minutes. Shorter is best as all you’re doing with the boiling is creating the lid seal to the jar. Too long within the boiling bath and therefore the cukes will become soft.
Lift the jars out of the water (again, the rack or a jar lifter is handy) and punctiliously set them somewhere temperature to dry and seal. Try to not bump them or disturb them. Within an hour or two, you’ll likely begin hearing snapping sounds because the lids compress and seal. The jars should all be sealed in four or five hours (or overnight). you’ll check, once they’re cool, by pressing a finger at the middle of the lid. If it pops (isn’t firm), the jar isn’t sealed. you’ll often give those unsealed jars a second enter the canner to undertake to seal again – just remove the lid and wipe clean to make certain there isn’t an obstruction causing the seal failure and repeat the method. This usually finishes up with soft pickles, however.
All isn’t lost, though. These unsealed jars are good for a month or more within the refrigerator.