Pickles are a wonderful choice for food, and there are many ways to make and a variety of choices when it comes to actually pickled meals. You see, pickles go through a the process of “pickling”, which is a process that is used to preserve or expand the life of food, this is made possible by a lot of ways, the most common one is immersing what you want to preserve in vinegar.
There are a lot of health benefits linked into pickles in vinegar, some say that it can help you relief your heartburn, although others say that it can cause the exact opposite, people are also relieved of heartburn when they have a taste of good old pickles. Another lesser known benefit of pickles is that they can cure your hangover, pickles (and pickle juice for that matter) will help you replenish your body and not feel dehydrated.
You need more reasons to eat pickles? Well, if you’re into fitness, pickles are a great way to help your body feel whole again after a workout. It helps rebuild electrolytes and even some scientist credit it to relieve cramps! You can even have some before a workout to help improve performance. After all this, if you’re still not interested in making your very own batch of pickles in vinegar, goes beyond my understanding! But in all seriousness, not only they’re all that awesome, it’s actually not that complicated to make some yourself! Here, I’ll leave a recipe, and you can thank me later.
- Preparation: 2 min
- Rest: 10-15 days
Make homemade pickles in vinegar is so easy, I know you will like it, the procedure is somewhat different, because if we throw them hot mix and start to cook they will lose the crisp point that is so characteristic of this pickle.
The ideal size of each pickle is about 10 cm long, which is the perfect size for me, then I will detail how to prepare them, is an easy recipe to make:
Use a glass jar of 400 ml capacity:
- Small pickles, 8 or 10 cm (*)
- White vinegar
- Sugar, 1 tablespoon
- Salt, ½ teaspoon
(*) Must be used all fit into the bottle, the fewer holes fit better.
Preparing homemade pickles in vinegar
Beforehand I tell you must wait 10 or 15 days to ready the brining.
All you have to do is inmerse the pickles in cold water for a couple of hours in a bowl that will keep in the fridge.
After this time, we remove them from the jar then rinse it under running water and dry them well.
Mix the salt and sugar and put the mixture into the bottom of a jar of 400 ml sterilized, put all the pickels that fit, add cold water until half of the bottle and ended up filling it with white vinegar. We close with a lid tightening sterilized very well, because we will not make vaccum. Shake vigorously so that the sugar and salt dissolve.
We keep them in the fridge for 10 or 15 days before eating, taking care to turn the jar occasionally. This must be done because the pickles floating in the liquid and if we will not rotate them, the top tips would always be in contact with air and would not be good pickled. So what I do is give back almost every time I open the fridge.
They should not be beyond the 20 days, because from there are beginning to be somewhat less crisp. If you spend more than 20 days, these pickles can be used as snacks, because you can see that they are already quite wrinkled, but still have bite crunch.
For me it is best to leave them 10 days and consume them in the following 10.
Today we have always resorted to homemade dishes prepared by the high costs of takeaways. In this case is not money or time saving, because the fresh pickles usually are not very cheap, and of course is much faster down to the supermarket and buy a bottle instead of waiting 10 days, being able to enjoy our own homemade pickles in vinegar is great.