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How to make pickles?

9th September 2020

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Pickles are like sour, crunchy, and delightful spices combination in every bite. Usually, pickles enrich the tests of your evening snacks or meals. It makes our food more palatable and increases our appetite. You can easily make pickles at home instead of collecting from the supermarket. But if you don’t know how to make pickles, keep reading this article. Here we will show you all the steps so that you can easily make delicious pickles at home.

You don’t need many ingredients to make it. Usually, when you want to make pickles with cucumber, you will need vinegar, dill, garlic, and some spices. Most of the time, we get these spices in our kitchen. You do not even have to prepare it in advance. Besides, you can make a few pint jars of pickles in just half an hour. Today I will show you how to make pickles with different ingredients. Let’s see

How to make pickles?

Very few people know how to make cucumber pickle, but if you know how to make it, your food will taste delicious. Nowadays, cucumber is very available in the market, so let’s see how to make it. You can make it once and keep it in the fridge; believe it will last for years, but its color will change.

When it comes to ingredients, I went for healthy things. Say goodbye to uncolored alcohol vinegar and white sugar, which might be nicer to improve my pickled cucumbers’ look. But I preferred to opt for a little more qualitative ingredients, apple cider vinegar, and cane sugar.

It’s the same one day I ran out of salt, so I put the right quantity of sea salt in a shop.

Besides, now I have a perfectly fine salt and more tasty and more decadent minerals than white salt. You have to shake the box because there is no chemical to keep it from sticking together. However, it’s not very hard to do.

Just like those pickled cucumbers, that will leave overnight in the refrigerator. Therefore, you will get two big jars; you will see these little things are perfect!

To make perfect pickles, you have to follow some steps. Firstly choose the best cucumbers for pickles. Kirby cucumbers are usually good for classic pickling. I include the recipes which are given below :

The process to make pickles of cucumber

Ingredients:

Cucumber- 2 ( you can pick the large or medium size as your choice)
Vinegar-1/2 cup
Mustard seeds – 1 pinch
Sea salt – 1 and 1/2 teaspoon
Sugar or maple syrup- 1 and 1/2 tablespoon ( it enhances the test of pickles and cut the vinegar bite)
Fennel – 1/2 teaspoon
Chopped fresh dill- 1/4 cup
Fresh coriander leaves/pepper (no problem if not given)

Method:

Cut the cucumbers as a thin and round shape. Or you can make any shape. Don’t peel the cucumbers, take it whole. Wash them well and dry properly. Mix some salt with cucumber and place it in a refrigerator for an hour. Put the cucumber pieces in a sieve, so that excess water drips from it.
Now prepare the pint jar where you place the pickles. Disinfect the pint jar by placing it in boiling water for two minutes. Remove from the boiling water, and while it is still hot. Make a layer of dill, mustard seeds, coriander leaves, a few cloves of garlic, black pepper, and cucumber in the jar.
Take well-branded apple cider vinegar. But I like to use rice vinegar.
Put a pan in a stove and pour it with vinegar. When the vinegar is medium hot, add all the ingredients except coriander leaves and chili flakes. Turn off the stove and cover with cucumber, vinegar-soaked in salt for a while.
Note that the cucumber will be crispy so that it does not become overcooked and soft. When it is cold, cove the pint jar tight and keep it in the fridge.
If you serve after one week, you will get the best test. Or you can eat it immediately. If dipped in vinegar, there will be no problem even if you leave the pickles outside. Always keep dipped in vinegar.

And there you have it, after a month, your pickles are finally ready to be tasted. It wasn’t very complicated, did you see it? And I can tell you that you will see the difference with those sold in the trade! It has nothing to do. It’s 100 times better! The ideal is to make a few pots each year. So you can eat those from the previous year with your raclette. To get good pickles, keep the ingredients and jars at the same cold temperature.

Note: To keep these pickled cucumbers for a long time, sterilize them for 10 minutes in boiling water (100 °). If you do not want to fix them, they will keep as-is for 15 days in their jar in the fridge.

White onion pickles recipe

Ingredients:

Onion-2 (Large size white onion is better.)
Vinegar-1/2 cup
Mustard whole – 1 pinch
Salt – a little
Sugar – to taste
Chopped fresh dill- 1/4 cup
Fresh coriander leaves – 1/2 cup
Black pepper – 1/2 teaspoon
Red chili flakes – 1/4 teaspoon

Method:

Slice the onions as much as your requirements. Wash them well and dry properly. Mix some salt with cucumber and place it in a refrigerator for an hour. Put the onion pieces in a sieve, so that excess water drips from it.
Now prepare the pint jar where you place the pickles. Disinfect the pint jar by placing it in boiling water for two minutes. Remove from the boiling water, and while it is still hot. Make a layer of dill, mustard seeds, coriander leaves, a few cloves of garlic, black pepper, and cucumber in the jar.
Take well-branded apple cider vinegar. But I like to use rice vinegar. Now put a pan in a stove and pour it with vinegar. When the vinegar is medium hot, add all the ingredients except coriander leaves and chili flakes. Turn off the stove and cover with onion vinegar soaked in salt for a while.
Note that the onion will be crispy so that it does not become overcooked and soft. When it is cold, close the glass jar’s mouth well and keep it in the fridge. If you serve after one week, you will get the best test. Or you can eat it immediately.
If dipped in vinegar, there will be no problem even if you keep the pickles outside. Always keep dipped in vinegar.

Serve –

it’s very delicious with burgers, sandwiches, and fried rice.

Red onion pickles recipe

This recipe is my favorite for the flavor of onions. However, it is very distinctive, and if it will work correctly to complement Latin or Asian dishes. It is perhaps a little too flavored for sure, more tasty dishes. Where the onion will become the star of the meal rather than just being an accessory that makes the rest shine.

Thoroughly wash a jar and its lid with boiling water, leave to dry on a clean cloth.

Method:

Count 2/3 of the volume of the jar where your onions will pickle. Here, I give you an example for 2dl, 3dl pots are ubiquitous. (How to calculate the volume of an empty jar if there is no more indication: put it on an open scale, fill it with water, the weight of the water will tell you its volume.)
In a small saucepan, put 1.5 cups of water, 2g of salt, and 2g of white sugar (cane sugar will tint your liquid brown, it’s better but less pretty, it’s up to you). Bring to a boil to melt. Then let cool to room temperature.
Collect the zest of a lime (or yellow for a more neutral result). Then squeeze some limes (or yellow lemons) until you get half of the necessary liquid (here I take about 2-3 limes or one juicy lemon).
Combine the seasoned water, 1tbsp white vinegar, lemon juice, zest, and 1tsp ground coriander or roasted coriander seeds, mix well.
Taste the liquid; it must be a little too salty and too acidic to drink.
Make slices of two small or one large red onion into skinny strips. Separate the strips well. Take one lime or yellow lemon and cut them into pieces.
Fill the jar with the onion strips, interspersed with lemon slices (optional), add the liquid, mix well by shaking the jar.
Let stand three days in the fridge before tasting. The liquid should be pink.
As this recipe features lemon rather than vinegar, the result is less acidic and more aromatic. Be careful, it’s addicting, but don’t overdo it all at once, because if this mixture remains safe to eat for months in the fridge, the onion strips end up losing their crunch and becoming less attractive.

The rules for good pickling:

Always work with clean jars, clean cutting surfaces, well-washed vegetables, etc.

Keep in mind that your liquid should always be sour and salty. It is what will protect your vegetables from infection. For the rest, you can flavor it as you want.

These very simple pickles will go through a light fermentation

(except in the first recipe where it does not have time to take place), this is what will give their particular taste that we love so much. For it to ferment, do not omit the sugar.

Most traditional recipes are based on a 1-2-3 recipe (1 teaspoon of sugar, two pinch of salt, 3 cups of vinegar) and make hot jars. If you want to keep your pickled vegetables for the long term (from summer to winter, for example), you should try this method.

With my recipe, you will have a more acidic and less sweet result, with more crunchy vegetables, but keep less long—That’s why I make pickles in small quantities and regularly.

Final thought

Finally, you know how to make pickles, it’s simple, you can use this recipe and adapt it, in sugar, salt, and acidity, to just about anything, as long as it’s crunchy, it doesn’t. It does not fall apart in water. It supports salt and acidity; you can eat it raw.

I include some veggies like cucumber, carrots, garlic, fennel, celery, peppers, green beans, ginger, peppers, radishes, beets, etc.

It doesn’t work with: ripe tomato (but it’s delicious with green tomatoes), eggplant (you have to cook it), potatoes, etc.

Last but not the least, you can also mixed up the vinegar to enhance the taste, like white wine, cider, balsamic, etc. And with flavors: garlic, lemon, mustard seeds, spices, herbs, etc.

FAQ

How to make homemade pickles?

Usually, when you want to make pickles at home, you will need cucumber, vinegar, dill, garlic, and some spices. Most of the time, we get these spices in our kitchen.

How to pickle cucumbers?

Slice the cucumbers as a little thinner. Wash and dry it properly.
Mix some salt and leave it in a refrigerator for an hour.
Sterilize a pint where you place the pickles.
Make a layer of dill, mustard seeds, coriander leaves, a few cloves of garlic, black pepper, and cucumber in the jar.
Pour the jar with vinegar.
Put the jar in a refrigerator to keep the pickles well.

How to make canning pickles?

To make canning pickles, you have to boil the vinegar first. Put a pan in a stove and pour it with vinegar. When the vinegar is medium hot, add all the ingredients except coriander leaves and chili flakes. Turn off the stove and cover with cucumber, vinegar-soaked in salt for a while.