You can use whichever kind of cucumbers you want: Small pickling cucumbers, regular cucumbers or English cucumbers (the ones that come in shrink-wrapped). If you want the softest skins and fewest seeds possible, go for the small pickling cucumbers. This also recipe works equally well for making whole pickles.
Since you need to add vinegar to can cucumbers you can do it in a water bath canner instead of a pressure canner. Also, when you are going to make the pickles, put the sliced (or whole) cucumbers in a bowl and sprinkle canning salt on them. Cover them with a towel and put ice on top. And let sit for at least 3 hours.
5 Secrets for Crispy and Crunchy Pickles Use small, firm cucumbers. Jar them immediately after picking, or as soon as possible. Soak cucumbers in an ice water bath for a couple hours. Cut off the blossom end of cucumber. Add tannins to the jar.
Fresh cucumbers, once they are brought home or in from your garden, should be washed off and dried first and foremost. Once they are totally dry, wrap them in paper towels or a tea towel and then place them in a bag. The towel will help absorb any excess outside moisture while storing them.
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. If the temperature is 70 degrees Fahrenheit to 75 degrees Fahrenheit, the pickles will be ready in three to four weeks.
The key is knowing that first off, boiling your brine ( vinegar mixture) will help all the flavors meld better, and that if you add in your pickling subject while the brine is hot, your pickle will be briefly cooked, and you risk losing some of the crunch.
In fact, there are tons of things you can do with a cucumber. Get Souped Up. Cold Cucumber Soup is bliss on hot summer nights. Make Quick Pickles, Real Quick. Do you have four seconds? Drink Up. Cool Down. Pack a Picnic Salad. Give Them the Zoodle Treatment. Pile Them on Pizza. Make Tzatziki Sauce.
You can store these vinegar marinated cucumbers in your fridge in a jar or air-tight container for up to 3 days. Any longer than that and the cucumbers will lose their “crisp-ness” and become limp.
Why are my pickles soft? Any of the following may cause soft pickles: failure to remove the blossom end of the cucumber, cucumbers are exposed above the brine, vinegar or brine is too weak, or pickles were precooked at too high temperature (overcooked).
For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.
Add tannins to your brine Add a fresh grape leaf, oak leaves, cherry leaves, horseradish leaves, a tea bag, loose leaf tea, green banana leaf, or bay leaves to your brine. The tannins prevent the cell walls from breaking down, leaving a crunchy pickle.
According to a post at Root Simple, cucumbers should be stored at room temperature – not in the refrigerator. Root Simple cites the University of California, Davis, which determined that cucumbers are sensitive to temperatures below 50°F. When stored at room temperature, cucumbers thrive and last longer.
Yes, it is totally possible to freeze cucumbers and preserve them for future use. Since cucumbers have high water content, some consumers think that it’s not feasible to freeze them. If you have extra cucumbers this season, you don’t need to let them go to waste. You can freeze them and use them later.
10 Easy Ways to Use Cucumbers Add them to smoothies. Cucumbers are cool, mild, and refreshing making them an excellent choice for summertime smoothies. Pickle them. Make frozen treats. Toss them in drinks. Make gazpacho. Ferment them. Try a different cucumber salad. Add them to a stir fry.