In the middle of a summer afternoon, there is nothing better than a datememe datememe.Nothing signals a classic old-school kitchen like a shelf full of home-canned pickles.Cucumbers can be preserved with acid and salt, keeping the kitchen stocked and the family happy.
Step 1: Get some cucumbers.
The "classic" cucumber is the Kirby Cucumber, and is recommended for both sweet and bitter pickles.You'll want at least two or three pounds of cucumbers.
Step 2: Cucumbers can be washed and processed.
Cut them in the shape you want.They can be cut into chips, spears, or whole.Remove the flower-end of the cucumber if you keep them whole.
Step 3: Remove the cucumbers.
Pack your cucumbers in salt and ice and keep them in the fridge for up to 24 hours before you make them.Cucumbers and an equal amount of ice should be tossed in a bowl.While you prepare the other ingredients and supplies, cover the bowl with a wet towel or plastic wrap and keep them in the fridge.
Step 4: Pickling solution should be mixed up.
If you want to make the "pickle juice" you'll want a ratio of water to vinegar.A quart should be enough for you.You can always change it up.If you prefer cider or another type of vinegar, you can use regular white vinegar.Kosher salt can be added to this.Put it in a saucepan or pot.When it comes to a boil, heat the mixture on the stove.The head should be kept at a steady temperature.The cucumbers need to be boiled."pickle crisp" is a commercial product.It's calcium chloride.The traditional way to keep the pickles from getting soft was to use grape leaves in the jars.
Step 5: Pickling spices need to be prepared.
Black pepper, smashed or sliced garlic cloves, and red pepper flakes are included in a typical "pickling spice" mixture.You can either throw the dried spices into the solution or put the mix in the jars after you've prepared them.Either way, packing an amount in each jar will ensure an even amount of seasoning in the jars.
Step 6: Determine the number of jars you will be using.
Wide-mouth jars are easy to stuff and ladle into.A quart jar can hold about four cucumbers.Just in case, have extra jars on hand.You can reuse glass jars, but not lids.A box of new jar lids can be purchased for a few dollars.Take all of the jars, lids, and boiling water canner and run them through the dishwasher to make sure nothing is left on them.Make sure there are no cracks or other issues when inspecting them.
Step 7: Bring the water to a boil in the large pot.
To keep jars from cracking, place a canning rack at the bottom of the pot.Put the jars inside.The jars should be boiled for at least five minutes.The lids should not be boiled.If you boil them, the rubber seal on them will be ruined.On your stove or microwave, you can heat water to a boil and then sterilize the lids.
Step 8: Remove the jars with a jar lifter.
You'll need your jars, lids, lid bands, and pickling solution all close by if you put each jar right side up on a towel.Sometimes it helps to have a partner at this point because it can be a quick process.
Step 9: Pack the jar tightly if you wash your hands.
Pack the cucumbers into the jars and leave at least half an inch from where the jar mouth narrows.You can either line the bottom of the jars with the spices or put them in the solution.It's also your chance to include any fresh spices you might want to add, like smashed garlic cloves, fresh dill leaves, or grape leaves for crispness.
Step 10: The hot solution should be over the pickles.
If you want, you can put a small funnel on the rim of your jar or just ladle it in.The juice should be about half an inch from the top of the jar.The pickles need to be completely submerged under the solution.If the jar is exposed to the air, it will ruin.Grape leaves can be used to push the pickles down and leave the leaf on top.
Step 11: Attach a band with a lid.
Use a clean cloth dipped in hot sterilizing water to wipe the mouth of the jar of dripped solution.The lid needs to be tightly screwed on.
Step 12: The jars should be boiled in the pot when they've been filled.
Make sure the jar is upright and that there is at least an inch of water above the lid.If you don't have enough water left from the sterilizing of the jars, pour more in.Put the lid on and let it boil.After 15 minutes, turn off the heat and let the jars sit while the water cools down.Remove jars from the water and place them on a towel.Allow 24 hours to sit.Don't try to tighten the lids.It means the jars have been sealed.
Step 13: Place the sticker on the lid and write the date on it.
For a long time, properly sealed jars should be on the shelf.They should be kept out of the sun.Put the pickles in the fridge for a few days.The process will be completed by this.If you really want to, you can open them and eat them, but they'll be better if you let them sit and ferment for a few days.Put them in the fridge to cool them down for a cold snack.