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1. Prepare the Cucumbers:
Wash Thoroughly: Start by washing the cucumbers thoroughly to remove any dirt or impurities. This ensures your pickles will be clean and safe to eat.
Slice the Cucumbers: Cut each cucumber into slices about 3-4 mm thick. This thickness is ideal for achieving the right texture—crisp yet tender.
Salt the Cucumbers: Place the sliced cucumbers in a deep bowl. Sprinkle 2 tablespoons of salt over the cucumbers, then mix well to ensure the salt is evenly distributed.
Rest the Cucumbers: Cover the bowl with a towel or lid and let the cucumbers sit for 2 hours. Stir the cucumbers every 25-30 minutes to help draw out excess moisture.
2. Prepare the Brine:
Gather the Cucumber Juice: After 2 hours, the cucumbers will have released a significant amount of juice. Do not discard this juice—it will be used in the brine, adding extra flavor.
Mix the Brine Ingredients: In a separate deep pan, combine 200 grams of sugar, 220 grams of 6% apple cider vinegar, 1/3 teaspoon of red hot pepper, 1 tablespoon (10 grams) of turmeric, and 2 tablespoons of mustard seeds. Mix everything well.
3. Cook the Brine:
Heat the Brine: Place the pan on the stove and heat over medium heat. Stir constantly as you bring the mixture to a boil. This step dissolves the sugar and helps the flavors meld together.
4. Cook the Cucumbers:
Add the Cucumbers to the Brine: Once the brine is boiling, add the cucumbers and their juice to the pan. This helps the cucumbers absorb the flavors of the brine.
Bring to a Boil Again: Allow the mixture to come to a boil again, then cook the cucumbers for an additional 5 minutes. This short cooking time keeps the cucumbers crisp while infusing them with the brine.
5. Jar the Cucumbers:
Prepare Sterile Jars: Before jarring, ensure your jars are properly sterilized to prevent spoilage. You can do this by boiling the jars and lids in water for 10 minutes or using a dishwasher with a sterilizing cycle.
Fill the Jars: Distribute the hot cucumbers and brine evenly into three 500 ml sterile jars. Make sure the cucumbers are fully submerged in the brine.
Seal the Jars: Use a seaming key or screw caps to close the jars tightly. Ensure there are no air bubbles, as they can affect the preservation process.
6. Cool and Store:
Cool the Jars: Leave the sealed jars to cool at room temperature. Avoid disturbing them while they cool, as this helps the lids seal properly.
Store for Winter: Once cooled, store the jars in a cool, dark place. The cucumbers will be ready to enjoy after a few weeks of curing, and they can be stored throughout the winter.
Tips for Success
Choose the Right Cucumbers: Opt for small, firm cucumbers, preferably pickling cucumbers, as they yield the best texture for pickles.
Sterilize Properly: Proper sterilization of jars and lids is crucial to prevent spoilage and ensure the safety of your preserved cucumbers.
Check the Seal: After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly.
Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of red hot pepper. For more heat, increase it slightly.
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