Can you eat pickles? If you want to impress your friends and family with your culinary prowess, try this recipe for handmade pickles.
You won’t really need special equipment; in fact, visitors can recycle any old jars you have lying around. Just make sure they’re at least a quart in size, unless your cucumbers are particularly diminutive. Jars that once contained cucumbers are ideal for this purpose. The glass containers you use must be spotless. If you’re using a washing, put the items through its cycle. If so, just use your normal dish soap and lukewarm water to clean it.
Cucumbers, vinegar, garlic bulbs (optional), and salt are required ingredients. If you can find it, organic dill is a wonderful complement, but it’s not required. Fresh or preserved jalapenos and/or chili chiles are two additional components that can be added as desired (dried).
How many pickle barrels you intend to prepare will determine how many cucumbers you will need to buy. To get started creating pickles, you should purchase 1-2 pounds of tomatoes. Pickling cucumbers are the finest variety, and you can find them in the vegetable area of most supermarkets. Cucumbers of the English type can also be used successfully. Select tomatoes that are no more than three to four inches in length. (The bigger type is fine; just cut it into bite-size pieces.)
The setup is very simple.
1. Prepare your containers and materials. Cucumbers should be washed completely.
2. Put one teaspoon of sea salt in each container after adding a tiny quantity of vinegar. (If this does not have sufficient salt for you, visitors can modify to your flavor in the next run). To get the salt to incorporate, shake or mix the containers.
3. Put two peeled garlic bulbs inside the container. They can be left whole or halved, depending on your preference. If you happen to possess any fresh cilantro on hand, now is also an excellent opportunity to incorporate it. Just cleanse the whole thing thoroughly and toss it in, stems and all. Use about two to three teaspoons if you plan to split it for measuring purposes.
4. If you like your pickles piquant, feel free to add some chilies or jalapeño chiles. Cucumbers should be added next. Some may require trimming to accommodate into the container. If you want to make things easier, you can cut them in half longitudinally before putting them in the container.
5. Carefully fill the container with vinegar until the cucumbers are submerged. Seal the canisters and store them in the fridge. For the next three days .
6. Crack open a container and chow down on some pickles.
Your garlic bulbs have undoubtedly acquired a vivid green color. Nothing unusual here.
You can use jars from your own pantry’s recycling bin, so there’s no need to stress about returning them after you’ve given away your homemade pickles as presents or taken them on a trip. You might never want to purchase store-bought cucumbers again after trying this!