Homemade Pickles That Keep For A Long Time
Homemade Pickles That Keep For A Long Time

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, homemade pickles that keep for a long time. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Homemade Pickles That Keep For A Long Time is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Homemade Pickles That Keep For A Long Time is something that I have loved my whole life. They are fine and they look wonderful.

Hot water bath canning is a step that can be used in the packaging process to make a pickle last a lot longer. Acidity is the first measure to prevent the pickle from spoiling. For modern quick fermented homemade recipes, where the pickles are fermented in a week or so instead of months, I'd recommend using them up within a month or two.

To begin with this particular recipe, we have to prepare a few ingredients. You can have homemade pickles that keep for a long time using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Pickles That Keep For A Long Time:
  1. Make ready 15 Mini-cucumbers
  2. Make ready 5 Or ordinary cucumbers
  3. Make ready 350 ml ◎Wine vinegar
  4. Take 3 tsp ◎Sugar
  5. Make ready 3 to 4 leaves ◎Bay leaf
  6. Get 8 ◎Black peppercorns
  7. Take 2 ◎Red chili pepper

Fermented pickles are aged in stone crocks. To make fermented pickles, mix cucumbers, dill, salt and vinegar in a large crock. Weight the pickles to keep them submerged. The speed of fermentation depends on the temperature.

Steps to make Homemade Pickles That Keep For A Long Time:
  1. Put the ◎ ingredients in a pot and bring to a boil. Let cool.
  2. Rub the cucumbers with salt on a cutting board. Wipe off any moisture with a paper towel and put the cucumbers in a jar. Pour the liquid from Step 1 into the jar, seal, and store in the refrigerator. That's it!
  3. The cucumbers rise to the surface, so cover with plastic wrap to keep them from being exposed to air. Ready to eat in 2-3 days. The container in the photo is a WECK 750 ml.
  4. Use mini-cucumbers 11-15 cm long. Cut ordinary cucumbers in half. Pack them in so there are no gaps.
  5. For pickles that you plan to eat soon,make them the same way, using half water and half vinegar. They will keep for more than 2 weeks. Try using cauliflower, carrots or celery, too!

You can find recipes online for fermenting just about any vegetable or fruit. After fermentation and kept under refrigeration, these tangy pickles will keep a long time without cooking. Our Best Homemade Refrigerator Pickles are a great solution. You can make one jar or multiple jars of refrigerator pickles, and they are ready to eat after just one day of refrigeration. Plus, our Best Homemade Refrigerator Pickles are great at any cookout, picnic, or gathering.

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