Knowing how to make pickles is a skill every home-gardener or homesteader should have. Come see which canning method kept my pickles the crunchiest one year after preserving them!
Pickled cucumbers may be one of my favorite preserves that comes out of the garden, but then again, between the homemade fruit leather, the tangy and salty sauerkraut, and easy fermented tomatoes, it’s pretty hard to choose!
If you love crispy, crunchy pickles, even after they’ve been sitting on your pantry shelf for a year, then this is the recipe and method for canning pickles that you’ve been looking for!
Final answer: A cucumber placed in a concentrated salt solution for pickling undergoes osmosis, losing water and absorbing salt, which helps preserve it. Simultaneously, halophilic microorganisms contribute to fermentation, converting starch in the cucumber into lactic acid which limits the growth of harmful bacteria.
Remove the Blossom End
First, cut off the blossom end of the cucumber (about 1/4 inch piece). This removes the enzyme that’s in the blossom that can tend to make pickles mushy.
If you have any cucumbers that have soft spots or blemishes, set those aside for fresh eating and save the firm and blemish-free cucumbers for pickling.
Low Temperature Pasteurization Method of Canning Pickles
This method doesn’t actually bring your pickles up to a full boil like other canning methods. The low-temperature method is only approved with certain pickle recipes and must be followed exactly as described below.
What this means is that your pickles aren’t getting heated up as hot and they’re not “cooking” as much as they do with other canning methods. But it does require you to pay close attention to the water temperature. This is why I love using my electric canner for this pickling method.
This allows for your pickles to stay crunchier!
How to make pickled cucumbers
FAQ
What is it called when a cucumber turns into a pickle?
What happens when a cucumber is pickled?
When a cucumber is placed in concentrated solution it shrinks What explains this?
How to store cucumbers before pickling?
Proper storage is crucial: keep pickles in a cool, dark place, ideally the fridge once opened, with a tightly sealed jar. If you spot any spoilage signs, dispose of the pickles to prevent health risks. In conclusion, the best way to store cucumbers before pickling is by refrigerating them. They stay crispy and last long.
Should one remove the skin of cucumbers?
Usually, it is not necessary to peel a cucumber or remove the seeds if you plan to eat it raw. In fact, to maximize their nutrient content, cucumbers should be eaten unpeeled. Cucumber skins contain essential dietary fiber that can be beneficial for your digestive system. Additionally, cucumber skins contain beneficial vitamins, minerals, and antioxidants that are beneficial for overall health.
Can You pickle cucumbers?
Pickling is a great way to store extra vegetables and isn’t just for cucumbers. You can pickle peppers, onions, tomatoes, carrots, watermelon, and peaches—lots of different produce can be pickled! We also provide recipes for you to try—enjoy the garden’s bounty for months to come. What Is Pickling?
How long does it take a cucumber to pickle?
It takes about three weeks in a jar for a whole cucumber to reach peak pickle using a vinegar solution and about four to six weeks in a fermenting crock with a salt-water brine. So far we know that we can preserve our cucumbers and give them a tart taste with either a vinegar or salt-water brine.