Pickles are always delicious, but if you make your own pickles, you'll enjoy them even more. Not only will you be able to pick exactly the sweet or spicy taste of your pickles, but you'll also enjoy the taste of a job you do well at making your own pickles. If you want to know how to make pickles, just follow these steps.
Step
Method 1 of 5: Basics in Pickling
Step 1. Use the freshest cucumber
The fresher the cucumbers, the crunchier your pickles will be. If the cucumbers are a bit mushy, then your pickles will be mushy too. Shop at the market or the vegetable counter at the supermarket right before you're about to pickle.
Step 2. Always remove the tip from your cucumber
The tip of the cucumber is the tip with a small brown circle. The tip of the cucumber has enzymes that can make your pickles softer, and therefore slightly mushy.
Step 3. Count the number of slices you make
The more you chop or slice the cucumber, the thinner the pieces will be, and the less crunchy the result will be. If you want really crunchy pickles, make only a few slices, so the cucumber's original shape will be preserved. If you're using whole cucumbers, it's best to leave them whole instead of chopping them into sticks like spears.
Step 4. Don't be stingy with salt
You need salt to get the water out of the cucumbers and to make the pickles last longer. If you're trying to control your diet, you can reduce the sugar or other ingredients a little, but don't reduce the amount of salt needed or your pickles will disappoint.
Method 2 of 5: Simple Pickles
Step 1. Gather your materials
Here's what you need to make a simple pickle:
- 4 medium cucumbers
- 4 onions
- Salt
- 2 cups sugar
- 1 cup vinegar
- 2 tbsp. fresh chopped parsley
Step 2. Slice four medium cucumbers and 4 onions
Peel the cucumber skin and slice it into thin round slices. Slice the red bottom dice in small pieces.
Step 3. Put the cucumber and onion in a bowl
Place one layer of cucumber followed by one layer of onion. You can use a fork to spread the onion evenly over the pickles. Lightly sprinkle the layer with salt then add the next layer of cucumber and onion and sprinkle again with salt. Continue with another layer of cucumber and onion until all of them are used up.
The container must be at least 30.5 x 22.8 cm wide and at least 15.2 cm high. The dimensions of the container like this will help the cucumbers absorb the juice
Step 4. Put it in the refrigerator overnight
Cover the container and place it in the refrigerator overnight, so that the water content in the cucumbers is gone.
Step 5. Make the pickle liquid
To make pickle liquid, mix together two cups of sugar, one cup of white vinegar, and 2 tbsp. chopped fresh parsley in a saucepan. Cook this mixture on the stove until the sugar dissolves into the mixture.
Step 6. Make a pickle from the cucumber
Remove the cucumbers from the refrigerator and drain the excess liquid. Then pour the hot sugar syrup you made on the cucumbers and put it back in the refrigerator. The pickles will be ready to eat the next day. These pickles can be stored in the refrigerator for several weeks.
Step 7. Serve
Remove the pickles from the refrigerator the next day and can be eaten as a salad, added to sandwiches, or eaten as a side dish to a main course.
Method 3 of 5: Spicy Pickles
Step 1. Gather your materials
Here's what you need to make spicy pickles:
- kg medium cucumber
- 3 cloves of garlic
- tsp. black pepper
- tsp. mustard seeds
- 1 tsp. fresh dill weed
- 1 sheet of dry bay leaf
- 2/3 cup organic light brown sugar
- 6 tbsp. distilled white vinegar
- 6 tbsp. white wine vinegar
- cup of water
Step 2. Peel kg of your cucumber
Step 3. Slice the cucumber
Slice into thin round slices for easy distribution in containers or jars.
Step 4. Put the cucumbers in a 2 liter container or jar
This size is great for pickling cucumbers.
Step 5. Add 3 minced garlic cloves, tsp
black pepper, tsp. mustard seeds, 1 tsp. fresh dill weed, and 1 dried bay leaf into a container.
Stir the container so that all the ingredients are evenly distributed on the cucumbers.
Step 6. Make the pickle mixture
To do this, mix 2/3 cup organic light brown sugar, 6 tablespoons distilled white vinegar, 6 tablespoons white wine vinegar, and cup water. Stir this mixture well until the sugar and vinegar are combined and until all the sugar is dissolved.
Step 7. Pour the pickle mixture over the cucumbers
To spread the mixture evenly over the pickles, cover the jar or container and shake well.
Step 8. Cover and put in the refrigerator
Let the cucumbers refrigerate for at least 24 hours for maximum flavor.
Step 9. Serve
Serve the pickles as a side dish or drizzle on sandwiches. These pickles can last in the refrigerator for up to three months.
Method 4 of 5: Pickled Dill Garlic
Step 1. Gather your materials
Here's what you need to make garlic dill pickles:
- 1, 2 kg kirby cucumber (cucumber specially for pickles)
- 1 cups apple cider vinegar
- 1 cups filtered water
- 2 tbsp. salt for pickles
- 8 cloves of peeled garlic
- 4 tsp. dill seeds
- 2 tsp. black pepper
- 1 tsp. crushed red chili
Step 2. Wash and dry 1.2 kg of kirby cucumber
Cut into long, spear-like slices. Remove the ends.
Step 3. Make the brine
Mix 1 cups of apple cider vinegar, 1 cups of filtered water, and 2 tbsp. pickle salt in a saucepan. Bring this mixture to a boil.
Step 4. Divide 8 cloves of garlic, 4 tsp
dill seeds, 2 tsp. black pepper, and 1 tsp. crushed red chili into two 2 liter jars.
If you don't have a two-liter jar, you can use four 1/2-liter jars instead.
Step 5. Put the cucumber pieces in the jar
You should tamp the cucumber as tightly as possible without crushing it.
Step 6. Pour the brine into the jar
Leave about 1/2 cm of space above the surface of the brine and in the circle of the jar lid. You can gently tap the jar to release any air bubbles. Air bubbles can spoil the pickling process.
Step 7. Close the jar
Put the lid on the jar, but don't twist it too tightly -- the mixture needs to breathe a little.
Step 8. Let the jars cool
Wait at least 10-15 minutes for the jars to cool.
Step 9. Put in the refrigerator
You should let the pickles stay in the refrigerator for at least a week for best results.
Step 10. Serve
Serve them as a side dish to any dish, or enjoy your pickles as a snack whenever you want.
Method 5 of 5: Sweet Pickles
Step 1. Gather your materials
Here's what you need to make sweet pickles:
- 1 kg of cucumber
- 1 cup apple cider vinegar
- 1/8 cup salt
- 1 cup white sugar
- 1/4 tsp. turmeric powder
- 1/2 tsp. mustard seeds
- 2 sweet onions
Step 2. Make the brine
Mix 1 cup apple cider vinegar, 1/8 cup salt, 1 cup white sugar, 1/4 tsp. turmeric powder, and 1/2 tsp. mustard seeds in a small saucepan over medium-high heat.
Step 3. Bring this mixture to a boil and let it cook for at least 5 minutes
Step 4. Slice 1 kg of cucumber and 2 sweet onions
Slice each cucumber into at least 3-4 rod-shaped slices, depending on the thickness of the cucumber. Slice the sweet onion into small pieces.
Step 5. Put the two vegetables in a 1 liter jar
Enter the two ingredients tightly without making it crumble. If you don't have a 1 liter jar, you can use two 1/2 liter jars instead.
Step 6. Pour the brine on the vegetables in the container
Put the lid on the container and shake it well so that all the ingredients are evenly distributed.
Step 7. Put in the refrigerator
Store this mixture in the refrigerator for at least 24 hours for best results.
Step 8. Serve
Enjoy sweet pickle pieces as a snack or side dish for your next sandwich or meal
