Cucumbers are found in several different recipes. They are often known for their ability to be pickled. A variety of pickling mixes are available to create different tasting pickles. Dill, sweet, spicy and bread and butter are some of the most popular flavors for pickling cucumbers. Regardless of which spice mix you choose, the crispness of your pickles will determine how well they are received by those eating them. Crisp pickles can be made in your home refrigerator without using canning methods.
Things You'll Need
- 2 lbs. pickling cucumbers
- 1 1/4 cups white vinegar
- 1 3/4 water
- 1 Pickling mix package (1.94 oz)
- Non-metal pot
- Grape leaves
- 4 Pint jars with lids and rings
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Choose the right cucumbers. The best cucumbers for crisp pickles are dark green with lots of bumps. Avoid the ones that have yellow or white spots or that are limp or soft.
Rinse the cucumbers in cold water.
Cut off both ends of the cucumbers about 1/4 inch with a knife. Be certain to cut enough to remove any stem or blossom that remains from picking.
Cut the cucumbers into spears or slices depending on which you prefer. For spears, cut the cucumber lengthwise in equal sections, according to your desired preference for thickness. Slices are cut across the width of the cucumber creating circular pieces.
Combine vinegar and water with your purchased pickling mix as directed on the package. Bring the mixture to a near a boil over medium heat. Stir the mixture continuously watching. Remove from heat when the mixture begins to gently bubble.
Place a fresh, clean grape leaf in the bottom of the sanitized jars. You can boil the jars in a large pot or run them through the dishwasher for sanitizing.
Pack the sliced or speared cucumbers into the jars on top of the grape leaf.
Pour the hot pickling mix on top of the cucumbers and fill to about 1/4 inch from the jar's opening.
Tighten the lid on the jar using a ring.
Allow the jars to cool to room temperature and then place them in the refrigerator.
Wait at least 24 hours before eating.