Pickle season is here, and my favorite thing to pickle is cucumbers. This recipe is simple, it’s done in no time, and it’s very tasty. I don’t use any preservatives, and the pickles will last a couple of years. You can use the same recipe for pickling peppers.
This is how my grandma used to pickle cucumbers, so I can’t provide the exact quantities, plus everybody can adjust the sugar, salt, or vinegar anyway they like it.
- Hot Peppers
- Mustard seeds
- Wash the cucumbers.
- Cut the ends.
- If the cucumbers are small, I put them in whole. Otherwise, I cut them into fourths.
- I place them in the jar, trying to fit as many as possible.
- Sometimes I add onions and carrots too.
- For flavor, sometimes I add tarragon, savory, or dill.
- Afterwards, I add vinegar, about 0.8 inches a jar, but I actually put about one finger(width).
- Add a teaspoon spoon of salt.
- Add two teaspoons of sugar.
- Add mustard seeds; this helps preserve the pickles better. I also like their taste.
- My personal touch is a little bit of hot pepper. This will give the pickles a unique sweet and sour taste and a little bit of a spicy flavor.
- After mixing these ingredients, fill the jar with cold water. It’s important for the water to be cold; otherwise, the jars will break.
- After screwing the caps on the jars, turn them upside down to check if they leak.
- Put them in a pot, and add water until it covers them.
- After the water starts boiling, keep them boiling for another 20 minutes more.
- Take them out of the pot and put a towel on them. Itis better for them to cool as slowly as possible.
- The pickles can be eaten the next day.
We recently opened one jar from three years ago, and they are still delicious.
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