How do you make pickles? It’s not as difficult as you might think. Yes, you need to have patience and follow the steps carefully. But this is a recipe that anyone can follow! In this article, we’ll explore how to make pickles from start to finish. We’ll tell you what ingredients are needed for this tasty condiment and how long it takes for your homemade dill or sweet pickles to cure up perfectly in the fridge ready for snacking or adding into recipes such as deviled eggs or potato salads. Let’s dive right in!
Step 1: Prepare the cucumbers. Wash and dry the cucumbers. When they’re dry, pack them into a jar.
To prepare your cucumbers, first wash and dry them thoroughly. Then pack them into a jar. Next, add in the vinegar, spices, and other ingredients of your choice. Pour water into the jar until it is filled to the top and screw on the lid tightly.
Step 2: Add the vinegar, spices, and other ingredients to the jar.
1/2 cup white vinegar
1/2 tsp salt
1/8 tsp pickling spice (or half a teaspoon of celery seed)
A few slices of garlic, if you like.
Step 3: Pour water in the jar until it is filled to the top.
Pour the water into your jar until it reaches 1 inch above the tops of the cucumbers. This will help keep them crisp. If you add too much water, you can drain some out after a few days.
Step 4: Screw on the lid.
Screw on the lid and leave your jar in a cool, dark place. The pickles will be ready in 3 days—but don’t wait too long to eat them! Once unsealed, they’ll keep for about 2 weeks at room temperature or 6 months refrigerated.
If you’re not into waiting, go ahead and shake up that jar every day or two for an extra-spicy kick. But if you do leave them alone overnight, remember to remove any foam that accumulates at the top of your pickle jar before opening it (or just skim it off with a spoon).
Step 5: Place the jar in a cool place for three days.
Now that you’ve got your pickles in the jar, it’s time to let them sit for at least three days.
- Place the jar in a cool place, away from sunlight and heat sources. (Don’t keep it on the countertop while you’re cooking—that’s too warm.)
- Keep the lid on at all times and make sure that all of the cucumbers are submerged in their brine. If they aren’t completely covered, mould can form and you’ll have to throw out your whole batch of pickles!
- Check back after three days and see how they look; if they are firm to touch all over but still slightly squishy when pressed gently with a finger or chopstick, then congratulations—you’ve made pickles!
Step 6: Refrigerate!
Once your pickles are in the jars, refrigerate them for at least 3 days. After that time, check to see if they are firm and crisp. If they are, congratulations! Your homemade pickles are ready to eat! But if they still feel soft and slightly crunchy (like a cucumber), don’t panic—just keep checking every day until they reach the desired texture.
So, there you have it! You’ve learned how to make pickles. It might seem like a long process at first glance, but once you get into a rhythm it will go pretty quickly. And remember: the best part of making pickles is eating them!