Pickles are a wonderful meal, but making your own pickles is best is a dish that you’ll enjoy. You’ll choose on your own how the pickles itself taste, but you’ll also have that sweet savor of homemade. Here are a few steps to make your perfect pickle.
The Basics Steps of Making Pickles:
- Use the fresh cucumbers.The best cucumbers are fresh cucumbers.If you get soft cucumbers, the pickle will probably be soft too.
- Slice off the bottom circle of the cucumber.The bottom end is the end with the small ball on it, where it blossomed. That end part will make your pickles softer.
- Consider how you cut them.A common mistake is the way you cut the pickles, people think that thinner is better, but in fact, that will make your pickles soft. Consider cutting them in just a few slices so they can remain crunchy and retain their shape.
- Don’t add a lot of salt. To get the water out of your pickle, you’re going to need salt. If you’re managing a diet, you can skimp on other ingredients a bit, but use the necessary amount of salt or you’ll probably regret trying this recipe.
Making Simple Pickles
This are the ingredients of making a jar of simple pickles:
- 4 medium cucumbers
- 2 cups sugar
- 1 cup vinegar
- 2 tbs chopped fresh parsley
Slice the four cucumbers. Slice the cucumbers into medallions, for that you’re going to want to peel them
Layer the cucumbers in a jar. Lay down of cucumbers, one by one and after that, add diced onions.It’s recommended to use a fork to distribute the onions. Lightly salt the layer and keep repeating the process until you used up all your pickles.
Put it in the fridge. Seal the jar and put it in the fridge for the night, which will let the cucumbers release their moisture.
Make pickling liquid. Just mix together sugar, white vinegar, and chopped fresh parsley in a pan. Cook this mix on a stove until the sugar dissolves into the mix.
Pickle the cucumbers. Get those cucumbers out of the fridge and drain all of the excess liquid. Proceed to add hot sugar syrup over the top of the cucumbers and put them back into the fridge. You can start eating those pickles the following day, and they can be stored in the fridge for various weeks
Serve. Once again, remove the pickles from the fridge and be ready to eat them as you’d like. On a sandwich, as a side, maybe even main course, the possibilities are endless!
Here are the ingredients:
- 1 lb. medium cucumbers
- 3 cloves garlic
- ½ tsp. black pepper
- ½ tsp. whole mustard seed
- 1 dried bay leaf
- 2/3 cup brown sugar
- 6½ tbsp,white-wine vinegar
- ¾ cup water
Start by peeling 1 lb. medium cucumbers.
Slice the cucumbers. Slice them into thin medallions so it becomes easier to spread them out in a jar.
Put the cucumbers in a jar. This size will is perfect for pickling the cucumbers.
Add cloves chopped garlic,black pepper, mustard seed and dried bay leaf to the container. Mix them into the container so that they will be all over the cucumbers.
Make the pickling mix. To do this, simply put together brown sugar, white-wine vinegar, and water. Mix this mixture well until the sugar combines with the vinegar and until of the sugar dissolves.
Pour the mix over the cucumbers. To be sure that the mixture is evenly distributed all over the pickles, is best to close the jar and shake it.
Cover and refrigerate. To guarantee the best flavor, put the cucumbers in the fridge and leave them there for at least 24h.
Serve. After that, you can eat the pickles however you like!The best part is that these pickles will last in your fridge for up to three months, so that’s plenty of time to eat them.
Here are the ingredients:
- 3 lbs. cucumbers
- 1 cup apple cider vinegar
- 1½ cups water
- 2 tbsp. salt
- 7 peeled garlic cloves
- 2 tsp. black pepper
- 1 tsp. red chili flakes
Wash well 3 lbs. cucumbers and dry them. Cut them into long spears. Remove the small circle in the end.
Make the brine. Combine the apple cider vinegar, water, and salt in a saucepan. After that, boil this mixture.
Divide garlic cloves, black pepper as well as red-chili flakes.
And then cut cucumbers should be placed into the jars. Is best to put them as tightly as possible without breaking them.
Pour the pickled water into the jar. Leave a small space between the surface of the pickled water and the rim of the jar. Tap the jars to get rid of any bubbles. Bubbles are not ideal for the pickling process.
Let the jars cool down a bit. Wait at least 10 minutes so it can cool, you could wait a bit longer, but that’s personal preference.
Refrigerate. If you want the best results, stick your pickles in the fridge for a good week or so.
Serve. Eat the pickles however you want! You can even have them as a snack and eat them any time.