Pickled cucumbers are a true timeless favourite and an essential addition to any snack lineup. Whether infused with mustard seeds, garlic, or dill – whether they’re pickles, gherkins, or simply cucumbers – the realm of creativity is boundless when it comes to pickling. And the good news is that the canning process is both swift and uncomplicated.
Optimal Cucumber Choices for Pickling
Conventionally, petite gherkins stand out as the preferred choice for pickling, given their convenient size that obviates the need for slicing. Nevertheless, regular cucumbers, field cucumbers, and snake cucumbers are also viable options. However, for these varieties, peeling and seed removal are recommended prior to the canning process.
Dill Pickles Recipe
Discover a delectable dill pickles recipe with the following ingredients:
- 2 kg pickling cucumbers
- 2 red onions
- 1 bunch of fresh dill
- 500 ml white wine vinegar
- 1 liter of water
- 2 tbsp salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Mason jars for preserving
1. PREPARATION
Begin by thoroughly washing the cucumbers and removing their stalks. You can choose to slice them or leave them whole, as you prefer. Ensure the canning jars are well-rinsed with boiling water. Wash the dill sprigs meticulously, and similarly, cut the onions into rings.
2. THE BRINE
Bring water, vinegar, and salt to a boil in a saucepan.
3. JAR FILLING
Arrange the cucumbers, dill, spices, and onions within the mason jars. Carefully pour the boiling liquid into the jars until they’re filled right up to the brim.
4. VACUUM SEALING
Allow the jar contents to cool down entirely, leaving the lids open. Once cooled, securely close the jar lids, then use the Lava vacuum sealer. Turn the lid until you feel resistance and then engage the vacuum cover for jars over the lid. Set the toggle switch on the Lava food vacuum sealer to “Container,” which will automatically create a vacuum within the jar. As the vacuum forms, you might hear a slight cracking sound from the lid. At this point, the bell can be removed. Hermetically sealed, these pickles can remain fresh for up to a year.
5. AGING PROCESS
Position the jars in a dark spot to allow the flavours to develop. If you’ve opted for whole pickles, give them at least two weeks to steep. Cucumber slices, on the other hand, will absorb the flavours after 2-3 days. Once opened, store the jars in the refrigerator and enjoy them promptly.
TIP: With the Lava vacuum bell, you can reseal opened jars, significantly extending their shelf life.
ENJOY YOUR CREATIVE JOURNEY!
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