Ingredients with Measurements:
- 2 lbs of pickling cucumbers, sliced
- 1 cup of white vinegar
- 1 cup of water
- 1/2 cup of granulated sugar
- 2 tablespoons of pickling salt
- 2 cloves of garlic, minced
- 1 tablespoon of red pepper flakes
- 1 teaspoon of mustard seeds
- 1 teaspoon of black peppercorns
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning tongs
- Funnel
Step-by-step instructions:
1. In a large pot, combine vinegar, water, sugar, pickling salt, garlic, red pepper flakes, mustard seeds, and black peppercorns. Bring to a boil over medium-high heat and stir until the sugar and salt dissolve.
2. Add the sliced cucumbers to the pot and stir to coat them with the pickling liquid. Bring the mixture back to a boil and cook for 5 minutes.
3. Using a canning tong, remove the cucumbers from the pot and pack them tightly into sterilized canning jars, leaving 1/2 inch of headspace.
4. Pour the hot pickling liquid over the cucumbers, leaving 1/2 inch of headspace. Use a funnel to avoid spilling.
5. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on the jars. Tighten the bands until they are finger-tight.
6. Place the jars in a large pot of boiling water, making sure they are fully submerged. Process for 10 minutes.
7. Remove the jars from the pot using the canning tongs and let them cool on a towel-lined countertop for 24 hours.
8. Store the jars in a cool, dark place for up to one year.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Processing time: 10 minutes
Temperature:
Boiling water
Serving size:
Makes 4 pints
Nutritional information:
Serving size: 1 pickle
Calories: 15
Total fat: 0g
Sodium: 200mg
Total carbohydrates: 3g
Dietary fiber: 0g
Sugars: 3g
Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of granulated sugar.
- You can use fresh jalapenos instead of red pepper flakes.
Variations:
- Add sliced onions or bell peppers to the pickling mixture.
- Use different types of vinegar, such as rice vinegar or balsamic vinegar.
- Add fresh herbs, such as dill or thyme.
Tips and tricks:
- Use pickling cucumbers instead of regular cucumbers for a better texture.
- Slice the cucumbers evenly for a more uniform pickle.
- Use a mandoline slicer to make the slicing process easier.
- Sterilize the jars and lids before using them to avoid contamination.
- Use a canning funnel to avoid spilling the hot pickling liquid.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
These pickles are meant to be eaten cold.
Presentation ideas:
Serve the pickles in a glass jar or a small bowl.
Garnishes:
Garnish with fresh herbs, such as dill or parsley.
Pairings:
These pickles are great as a snack or as a side dish for sandwiches or burgers.
Suggested side dishes:
Serve with potato salad or coleslaw.
Troubleshooting advice:
- If the pickles are too salty, reduce the amount of pickling salt next time.
- If the pickles are too sour, reduce the amount of vinegar next time.
- If the pickles are too spicy, reduce the amount of red pepper flakes next time.
Food safety advice:
- Always use sterilized jars and lids to avoid contamination.
- Make sure the jars are fully submerged in boiling water during the processing time.
- If a jar doesn't seal properly, refrigerate it and consume within a week.
Food history:
Pickling has been used as a method of preserving food for centuries. The ancient Mesopotamians and Egyptians were known to pickle vegetables and fruits.
Flavor profiles:
These pickles are hot, spicy, and slightly sweet.
Serving suggestions:
Serve these pickles as a snack or as a side dish for sandwiches or burgers.
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