HOW TO MAKE SOUR PICKLES RECIPES
SOUR PICKLES RECIPE - NYT COOKING
Provided by Cathy Barrow
Total Time 20 minutes
Yield 1 to 2 quarts
Number Of Ingredients 6
Steps:
- Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren’t sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
- Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
- Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
- Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
- Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they’re ready. They keep a month in the refrigerator.
Nutrition Facts : @context http//schema.org, Calories 14, UnsaturatedFatContent 0 grams, CarbohydrateContent 3 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 211 milligrams, SugarContent 2 grams
BEST HOMEMADE PICKLES RECIPE - HOW TO MAKE ... - DELISH
Learn how to make Homemade Pickles from Delish.com with just six ingredients.
Provided by Rian Handler
Categories dairy-free gluten-free healthy low-calorie low-carb low-cost low sugar nut-free Paleo Diet vegan vegetarian cocktail party dinner party Summer snack
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 10 servings
Number Of Ingredients 6
Steps:
- 1. Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill. 2. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold. 3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.
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