Ingredients with Measurements:
- 2 lbs of pickling cucumbers, sliced into spears
- 2 cups of white vinegar
- 2 cups of water
- 1/4 cup of pickling salt
- 1/4 cup of sugar
- 6 garlic cloves, peeled and sliced
- 2 teaspoons of red pepper flakes
- 2 teaspoons of mustard seeds
- 2 teaspoons of black peppercorns
Special equipment needed:
- 2 quart-sized mason jars with lids
- Large pot for boiling water
- Canning tongs or regular tongs
- Funnel
Step-by-step instructions:
1. Sterilize the mason jars and lids by boiling them in a large pot of water for 10 minutes. Remove them from the pot and set them aside to cool.
2. In a large pot, combine the vinegar, water, pickling salt, and sugar. Bring the mixture to a boil and stir until the salt and sugar are dissolved.
3. In each mason jar, add 3 garlic cloves, 1 teaspoon of red pepper flakes, 1 teaspoon of mustard seeds, and 1 teaspoon of black peppercorns.
4. Pack the sliced cucumbers into the jars, leaving about 1/2 inch of headspace at the top.
5. Pour the hot vinegar mixture over the cucumbers, making sure to cover them completely. Use a funnel to avoid spilling.
6. Place the lids on the jars and tighten them.
7. Place the jars in a large pot of boiling water, making sure they are completely submerged. Boil for 10 minutes.
8. Remove the jars from the pot using canning tongs or regular tongs and let them cool on a towel.
9. Once the jars are cool, check the seals by pressing down on the center of the lid. If it doesn't pop, the seal is good. If it pops, the seal is bad and the jar should be refrigerated and consumed within a few weeks.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
2 quart-sized jars
Nutritional information:
Serving size: 1 spear
Calories: 5
Fat: 0g
Carbohydrates: 1g
Protein: 0g
Sodium: 200mg
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar for a slightly different flavor.
- If you don't have pickling salt, you can use kosher salt instead.
Variations:
- Add sliced jalapenos for extra heat.
- Use dill instead of garlic for a different flavor profile.
- Add sliced onions for a sweeter taste.
Tips and tricks:
- Use fresh cucumbers for the best flavor and texture.
- Make sure the jars are completely submerged in the boiling water to ensure proper sealing.
- Let the pickles sit for at least a week before consuming for the best flavor.
Storage instructions:
Store the pickles in a cool, dark place for up to 1 year.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the pickles on a platter with other pickled vegetables for a colorful and flavorful appetizer.
Garnishes:
Garnish with fresh herbs like dill or parsley.
Pairings:
Serve the pickles with grilled meats or sandwiches.
Suggested side dishes:
Serve the pickles with potato salad or coleslaw.
Troubleshooting advice:
If the pickles are too salty, reduce the amount of pickling salt in the recipe.
Food safety advice:
Make sure to sterilize the jars and lids before using them to prevent contamination.
Food history:
Pickling has been used as a method of preserving food for centuries. The process was especially important before refrigeration was widely available.
Flavor profiles:
These pickles are spicy and garlicky with a tangy vinegar flavor.
Serving suggestions:
Serve the pickles as a snack or appetizer, or use them as a condiment for sandwiches and burgers.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A