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Pickled cucumbers with dill are often a familiar accompaniment to sandwiches, hot dogs, hamburgers and many other dishes. Fresh herbs and flavors such as cumin, garlic, and chili peppers are often used to add flavor to pickles. When we make our own pickling of cucumbers at home, we often have a hard time making sure the melons are as crunchy as the store-bought ones. The process of salting and boiling the cucumber can be adjusted to ensure the crispiness of the pickle. Check out the following tutorial for how to pickle crunchy cucumbers with dill.
- Pickling salt
- Cucumber
- Dill is fresh
- A few cloves of peeled garlic
- Water
- White Vinegar
Steps
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Buy a glass jar and salt (the kind used to pickle pickles) to prepare for the pickling of cucumbers. Use a 0.5 liter jar or a 1 liter jar depending on your preference; However, this dill pickle recipe makes 4 0.5 liter jars of pickles. You cannot replace the salt used to pickle pickles with regular table salt.
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Wash the cucumbers. Make sure the cucumbers are firm and discard any unsatisfactory melons for other uses. Dry the cucumbers and put them in the refrigerator overnight.
- To make pickles crispy, you should pickle them within 24 hours of picking. Besides, choose cucumbers about 10cm long or shorter. Don’t use waxed cucumbers sold in foreign supermarkets.
Determine how you want the melons to be salted. Here are 3 popular options for pickling pickles with dill at home:
- Salt whole cucumbers if you like, many people believe that leaving whole cucumbers when salted will ensure the highest crispness.
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Wash the pickle jar with soap and water to clean up leftovers from previous use. Rinse off the soap thoroughly.
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Sterilize the jar by placing it in a large pot of warm water or a water canner. Wait for the water to boil. Heat the jar and lid for about 10 to 15 minutes. Carefully remove the vial with kitchen gloves and tongs.
- At an altitude of 300m above sea level, you should boil the jar for about 10 minutes. From this mark, for every 300m increase above sea level, you will cook 1 minute more.
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Place 4 0.5 liter jars on the counter to cool. Add 3 peeled garlic cloves to each jar.
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Add 1 sprig of fresh dill to each jar. Make sure to rinse and dry the dill before putting it in the jar.
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You can add 1/2 teaspoon (1.5 grams) of whole pepper and 1 teaspoon (3 grams) of mustard seeds to each jar. Some people also like to add 1 teaspoon (2 grams) of onion powder or some fresh minced onion.
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For a spicy pickle, add half a chili pepper or 1 teaspoon (3g) of ground red pepper.
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Add salt water. Put 2.5 cups of white vinegar with 2.5 cups of water and 1/4 cup of pickling salt in a saucepan. Bring the water to a boil and turn off the heat, remove the pot immediately.
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Put the cucumbers or slices in the jar as much as you can. You should stack the cucumbers to the full mouth of the jar.
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Pour brine over the cucumbers to fill the jar. Leave only a gap of about 1.3 cm from the mouth of the jar.
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Close the lid and lock ring to close the mouth of the jar.
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Soak the jar in boiling water. Only soak the vial for about 5 minutes and remove the vial when the time is up. Do not soak the jar in boiling water for longer than 5 minutes as the cucumber will lose its crispiness.
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Wipe the jar of cucumbers with a clean towel and let them cool before putting them in the kitchen cupboard.
- Many people salt cucumbers with dill “in the refrigerator”. This means that they do not boil water but store it in the refrigerator before eating. If you want to do it this way, close the lid of the hot jar tightly, place the jar on the counter to cool, and then put it in the refrigerator.
- Using the boiling water method will prevent yeast and mold from forming that will damage the pickled cucumbers.
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Wait at least a week before eating for the spices to infuse the cucumbers.
Warning
- Never change the ratio of vinegar and water in a recipe. Vinegar works to prevent poisoning if it contains 4 to 6% acetic acid.
Things you need
- Glass bottle
- Kitchen Gloves
- Metal tongs
- Timing clock
- Boiling water to soak the jar
- Pot
- Clean towel
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, volunteer authors have edited and improved the article over time.
This article has been viewed 2,797 times.
Pickled cucumbers with dill are often a familiar accompaniment to sandwiches, hot dogs, hamburgers and many other dishes. Fresh herbs and flavors such as cumin, garlic, and chili peppers are often used to add flavor to pickles. When we make our own pickling of cucumbers at home, we often have a hard time making sure the melons are as crunchy as the store-bought ones. The process of salting and boiling the cucumber can be adjusted to ensure the crispiness of the pickle. Check out the following tutorial for how to pickle crunchy cucumbers with dill.
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