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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, homemade pickles that keep for a long time. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Homemade Pickles That Keep For A Long Time is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Homemade Pickles That Keep For A Long Time is something that I’ve loved my entire life. They are fine and they look fantastic.

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. Pickles, including sauerkraut, can last for one to two years after the printed manufacture date, for both opened and unopened pickle jars.

To get started with this recipe, we must prepare a few components. You can have homemade pickles that keep for a long time using 7 ingredients and 5 steps. Here is how you cook that.

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

Traditional "canning" kind of freaks me out and is a whole long process, so I love how easy these refrigerator pickles are to make with simple ingredients. No fancy tools or ingredients needed. These homemade pickles stay crunchy in your fridge for quite a long time. Keep a batch or two in the fridge to snack on.

Instructions 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!

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers. Pucker up for the Best Homemade Refrigerator Pickles we ever tried! These zesty garlic dills are quick and easy to make, and also pack a punch of flavor. With the number of pickles we eat in a year and a short growing season, there's no way I could keep us stocked in pickles without canning most of them.

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