How To Make Delicious Pickles At Home
Recipe Overview
Overview
In this informative video, the host dives into the world of pickling, sharing various methods to preserve cucumbers from the garden. The excitement is palpable as they showcase the different types of cucumbers grown, including Kirby, Persian, and Japanese varieties, each bringing unique flavors and textures to the pickling process.
The video begins with a focus on quick pickles, emphasizing the simplicity of using a vinegar brine combined with salt and sugar. This method is perfect for beginners and allows for immediate enjoyment after a short refrigeration period. The host shares personal tips on adjusting the brine to achieve the desired acidity and flavor.
Next, the video transitions to lacto-fermented pickles, highlighting the health benefits of probiotics. The host explains the importance of creating an anaerobic environment for fermentation, which enhances the pickles’ flavor while ensuring they remain crunchy. This method requires patience but rewards with a unique taste that differs significantly from quick pickles.
Finally, the video covers the classic bread and butter pickles, known for their sweet and tangy profile. The host discusses the balance of sugar and vinegar in the brine, making these pickles a favorite for sandwiches and snacks. Throughout the video, viewers are encouraged to experiment with different spices and flavors, making pickling a fun and creative kitchen activity.
Recipe Details
Steps & Tips
Harvest and select various cucumbers for pickling.
Slice larger cucumbers and pack them into jars.
Add cloves of garlic and sliced onions to the jars.
Fill jars with a 50/50 mixture of white vinegar and water.
Tip: Adjust the vinegar and water ratio based on how acidic you want your pickles.
Add 4 tablespoons each of salt and sugar to the brine.
Pour the hot brine over the cucumbers in the jars.
Place the jars in the refrigerator to marinate.
Slice cucumbers into chips and pack them into a clean mason jar.
Combine one cup of sugar, one cup of vinegar, half a cup of water, and salt in a pot.
Tip: Water down the brine for bread and butter pickles to balance the sweetness.
Add black peppercorns and coriander to the brine.
Heat the brine to a boil and let it sit for a minute.
Pour the brine over the cucumbers and let it cool.
Pack whole Kirby cucumbers into a jar.
Add water to the jar until it reaches the desired weight.
Tip: Use a lighter salt ratio for half sour pickles since they don't ferment as long.
Add a 4% salt ratio to the water.
Cap off the jar and refrigerate the pickles.
Slice cucumbers in half and pack them into jars.
Increase the salt ratio to 5% for full sour pickles.
Tip: Taste the pickles during fermentation to determine when they reach your desired sourness.
Let the pickles ferment at room temperature.
Cut cucumbers into chips and pack them into a jar.
Mix ginger, onion, garlic, Asian pear, chili flakes, soy sauce, salt, and water.
Add the kimchi paste to the cucumbers and mix well.
Place a weight on top to ensure cucumbers are submerged.
Clean jars and slice cucumbers into quarters.
Combine vinegar, water, salt, and sugar in a pot.
Pour the cold brine over the cucumbers.
Tip: Ensure the brine is cold before pouring it over the cucumbers for canning.
Process jars in a water bath at 185°F for 30 to 40 minutes.
Ensure jars are sealed properly and store for long-term.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Quick pickles are made with a vinegar brine and are best stored in the refrigerator.
- •Lacto-fermented pickles develop their sour flavor through natural fermentation without added vinegar.
- •Bread and butter pickles are known for their sweet and tangy flavor profile.
- •Using tannin-rich leaves like grape or oak can help keep pickles crunchy.
