There's nothing more refreshing than cold, sour and crunchy pickled cucumbers enjoyed on a hot summer day. Pickled cucumbers are best served with a sandwich or just as a quick snack, and there's no better signal to mark an old-school classic than a shelf full of bottles of homemade pickles. Many people, from do-it-yourself do-it-yourselfers to grandmothers, preserve cucumbers with vinegar and salt, and keep the kitchen supplies full and keep the whole family happy.
Step
Part 1 of 3: Preparing the Pickles
Step 1. Prepare some cucumbers
Kirby cucumbers are the “classic” type of pickled cucumber, and are recommended for sweet and crunchy pickles. Usually, for one manufacture, you need at least one to one and a half kilograms of cucumber.
Step 2. Wash and process the cucumbers
Wash the cucumber until it is completely clean, then cut it into the desired shape. To make pickles, you can cut the cucumbers into rounds or chips, or lengthwise like spears or leave whole. If you choose the whole form, cut off the end of the cucumber that looks like a flower (as opposed to the tip of the former stalk).
Step 3. Marinate the cucumbers
To make sure your pickles are crunchy, coat the cucumber slices or whole cucumbers with salt and ice, then refrigerate them for 24 hours before you pickle them.
Take a bowl, add 3-4 tablespoons of kosher salt along with equal amounts of cucumber and ice. Cover the bowl with a damp towel or plastic wrap and refrigerate it while you prepare your ingredients and other supplies
Step 4. Mix the pickle solution
If you're going to bottle your pickles (mason jars), you'll need a 1:1 ratio of vinegar and water as the "pickle solution". It depends on how many cucumbers you're preparing, but a quart should be enough. You can always mix more as the build process progresses. Plain white vinegar can be used, or you can use apple cider vinegar or any other vinegar you like. Add 1 tablespoons of kosher salt to the mixture.
- Mix in a saucepan. Heat the mixture on the stove until it boils. Then reduce the heat and keep the temperature constant. The mixture must be heated to a boil to preserve the cucumbers.
- “Pickling crunch” is a commercial pickling product that is used to keep pickles crunchy. Basically it is calcium chloride. A natural alternative to pickle crunch is to bottle grape leaves, which is a traditional way to keep the pickles from getting mushy.
Step 5. Prepare the pickles
You're free to choose the seasoning you want for your pickles, but common "pickle spices" include black pepper, fennel seeds, crushed or sliced garlic, and dry red chili powder if you want an extra flavor sensation.
You can sprinkle the dried herbs into the pickle solution, or you can pour the spice mixture into the jar after you've prepared it and before you add the pickled cucumbers. Whichever you choose, it's an effective way to season pickles, but putting it in each bottle will ensure the same amount in each bottle
Part 2 of 3: Preparing the Bottle
Step 1. Determine the number of bottles to use
A wide-lipped bottle will make it a lot easier for you to add the pickles and pour the solution. As a rule of thumb, a one liter bottle can hold about 4 cucumbers. Have an extra bottle handy just in case. You can reuse bottles, but you can't reuse caps. You can buy new bottle caps for around IDR 5500/pc.
Prepare all the lids (there are lids that consist of two parts, the top and the rim), bottles and large pots/cookers, then put them in the dishwasher or wash them by hand to remove any residue that may stick. Check the bottles individually to make sure there are no cracks or other problems
Step 2. Pour water into a pot/cooker (make sure the water can soak the bottles) and bring to a boil
Install a bottle rack/cord strainer to keep the bottles from touching the very hot bottom of the boiler, which risks cracking the bottle. Put the bottle in the pot. Boil the bottle for at least 5 minutes.
No need to boil the lid. The rubber on the lid will break if you boil it. You can heat the water on the stove or in the microwave (no need to boil) to sterilize the lid
Step 3. Lift the bottle using a bottle lifter or tongs and place it on a towel
Place each bottle with your mouth facing up on a towel in your work area, while making sure everything is within easy reach – you need the bottles, caps, and pickle solution all close at hand. The process can be very fast, so sometimes it helps to have a partner at this stage.
Step 4. Wash your hands then fill the bottle with pickles to the brim
Remove the cucumbers from the salt/ice mixture and pat them dry, then pour them into the jar leaving about 1 inches of space from where the mouth of the bottle begins to narrow.
Again, you can choose to add pickles to each bottle or mix them straight into the pickle solution. Whichever method you choose, this is an opportunity if you want to add other fresh herbs, such as crushed garlic, fresh fennel leaves, or grape leaves for pickle crunch
Part 3 of 3: Filling the Bottle
Step 1. Take the hot pickle solution and pour it over the pickles
You can use a small funnel and place it to the rim of the bottle if you want, or simply scoop it up with a soup spoon and pour if you're confident enough with your pouring skills. Pour the pickle solution to a height of about 4 inches from the top edge of the bottle.
You need to make sure all the pickles are completely submerged in the solution. If any part of the pickle sticks out of the air, it will spoil, and possibly damage the entire bottle. Grape leaves work great for this, use the leaves to push the pickle down and then leave the leaves on top of the pickle
Step 2. Install the cap and tighten it
Wipe the mouth of the bottle to wipe off any pickle solution that might drip before you do this. Use a clean cloth dipped in hot water to sterilize it. Tighten the lid tightly.
Step 3. After you have filled all the bottles, boil the bottles in a sterilizing pot/boiler
Insert the bottle vertically and make sure the water soaks the bottle about 2.5 inches above the cap. If there is not enough water left to sterilize the bottle, add more water. Cover the pot/cook and let it boil over high heat.
- Turn off the heat after 5 to 10 minutes and leave the bottle in the pan until the water stops boiling and cools down a bit. Take a bottle lifter and lift the bottle out of the water and place it on a towel. Leave it for 24 hours.
- Do not open or attempt to tighten the lid. If you hear a distinctive "pop" sound, it means the bottle is sealed.
Step 4. Write the date of manufacture on the sticker and stick it on the lid
A properly sealed bottle can last up to a year or more. Store in a dry and cool place, away from sunlight.
