You don’t need to get yourself into a pickle. Canning your cukes is easy when you know how!
First, get out to your farmers market and get yourself some beautiful baby cukes.
Kirby or Persian cucumbers are the best variety to choose as they hold up their crunch factor without becoming soft and mushy. No one wants a soft or mushy pickle.
So why pickle you ask? Well first, you will know exactly what is going into your pickles, there will be no weird additives or unlabelled shenanigans in your final product.
Second, fermentation. This gives your gut the healthy bacteria that it needs to flourish and keep your immune system healthy.
Third, it is easy!
You can can your pickles using a hot water bath method, or you can just jar them and put them in the fridge. Canning will allow you to store them for about a year.
Did you know that you can also pickle other veg? Okra and green beans are always favorites, but garlic scapes and carrots work well too. Get creative and try pickling other veg from your garden. What ever veg you choose should be ripe and firm to the touch.
Grab some dill, some garlic, vinegar and cukes and let’s get into a pickle!
A basic brine will be made of equal parts vinegar and water mixed with salt. It then gets poured over the cucumbers and turns your veg into pickley goodness! You can of course eat them straight away, but the longer you leave them soaking in the brine, the better the flavor!
Keeping the ratios the same you will be able to make more or less brine depending on the amount of veg you would like to ferment. You can also play around with different spices and vinegars. Experiment with cider or homemade vinegars, mustard seed, red pepper flakes.. .the possibilities are endless!
To Process or Not to Process
If you want to keep your pickles for up to a year, you will need to process them. If you just want to reach into the fridge and grab some on the go you will not.
You can make the recipe below and decide which you will want to do, process or not. If you want to keep them for up to a year, then you will need to hot water bathe them for about 5 minutes. The only downside is that the hot water will cook the pickles a little bit and sometimes make your pickles a bit soft. If you would like them to stay crunchy, just skip the hot water bath and them in the fridge. They will keep for several weeks in the fridge.
So there you have it, easy breezy pickle making. What kinds of veg will you try to get into a pickle?