How do I pickle cucumbers?

Question

I have some cucumbers growing in my garden, and I picked a bunch of them today. The smallest one is about 8 inches long, and the biggest is a little over a foot. So, can anyone give me some directions, a recipe, and some advice? Thanks!

Answer 1

put them in a jar of vinegar over night

Answer 2

5 1/2 ounces pickling salt, approximately 1/2 cup

1 gallon filtered water

3 pounds pickling cucumbers, 4 to 6-inches long

1 tablespoon black peppercorns

1 tablespoon red pepper flakes

2 cloves garlic, crushed

1 teaspoon dill seed

1 large bunch dill

Combine the salt and water in a pitcher and stir until the salt has dissolved.

Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.

Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.

Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.

The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

Answer 3

I usually slice them up and in a bowl of 1/4 cup. of vinegar,

italian dressing/or balsamic dressing with some sliced

tomatoes(optional) a pinch of salt and pepper an let them

marinate overnight or as long as you like. They get more

tasty after about 3 days if you have them that long (yummy)

Answer 4

Dill Pickles -- KOSHER

INGREDIENTS

8 pounds 3 to 4 inch long pickling cucumbers

4 cups white vinegar

12 cups water

2/3 cup pickling salt

16 cloves garlic, peeled and halved

8 sprigs fresh dill weed

8 heads fresh dill weed

DIRECTIONS

Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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Bread and Butter Pickles --

INGREDIENTS

25 cucumbers, thinly sliced

6 onions, thinly sliced

2 green bell peppers, diced

3 cloves garlic, chopped

1/2 cup salt

  

3 cups cider vinegar

5 cups white sugar

2 tablespoons mustard seed

1 1/2 teaspoons celery seed

1/2 teaspoon whole cloves

1 tablespoon ground turmeric

DIRECTIONS

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.

In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

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Freezer Cucumber Pickles --



INGREDIENTS

4 pounds pickling cucumbers, sliced

8 cups thinly sliced onions

1/4 cup salt

3/4 cup water

4 cups sugar

2 cups cider vinegar

DIRECTIONS

Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Do not drain. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.

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Spicy Refrigerator Dill Pickles --

INGREDIENTS

12 3 to 4 inch long pickling cucumbers

2 cups water

1 3/4 cups white vinegar

1 1/2 cups chopped fresh dill weed

1/2 cup white sugar

8 cloves garlic, chopped

1 1/2 tablespoons coarse salt

1 tablespoon pickling spice

1 1/2 teaspoons dill seed

1/2 teaspoon red pepper flakes, or to taste

4 sprigs fresh dill weed

DIRECTIONS

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.

Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.  

Answer 5

You need to know how to can food which is easy!

All you need is:

Mason Jars

Vinegar (I like Apple Cider)

Fresh Dill

Garlic

Crushed Red Pepper

Sugar

Water

Cut your cucumbers to fit inside the Mason Jars.

Stuff them in there nice and tight.

Fill jars with 1 clove of garlic, 1 tspn. of crushed red pepper, and 1 sprig of fresh dill.

1 tblsp. Sugar (sugar takes away some of the tartness from the vinegar)

Fill jars 1/2 way up with vinegar and the rest of the way up with water.

Boil jars in a pot of water with top on until they pop down then seal with outer ring. It takes about 20 minutes per jar and it really is EASY!