Filled pickle jars are offered cheaply everywhere in the trade. Saving money is therefore not the reason why pickling the green fruit is still worthwhile. The gain in taste is the driving force, and according to your own ideas. Preservatives may also be left out.

Pickled cucumbers are a special treat

The two types of cucumbers

The different types of cucumbers are roughly divided into two types:

  • cucumbers
  • pickled cucumbers

Cucumbers are often referred to as snake cucumbers due to their long and sometimes slightly curved shape. Another common name for pickles is pickles.

Cucumbers are not only good for salads

Cucumbers are eaten raw or, as the name suggests, often end up in a salad. They are usually a little longer than 30 cm and have a smooth shell that can be eaten. This cucumber variety, which is mostly cultivated in greenhouses, is also suitable for pickling. Since the full size does not fit in a mason jar, it must first be cut into smaller pieces or sliced.

Pickles - as if grown especially for the jar

Pickles are about 15 cm long when fully grown. However, they are usually picked much smaller. Some people also like this type of cucumber raw, but it is mainly used for pickling or preserving. Their skin is firm and anything but smooth, sometimes it even has fine spikes. The less pronounced cucumber taste of the cucumber, which thrives well outdoors, benefits from numerous possible additions to the pickling broth.

The two methods for pickled cucumbers

There are two different ways of preserving cucumbers in jars.

  • Awakening, also called preserving
  • Can

In the first variant, all the ingredients are filled into glasses and these are then heated together with their contents in the oven or pot. In this way, durability is achieved in some cases for years.

When canning, only the ingredients are boiled and then poured into prepared jars. This method convinces with a greater variety of recipes and is also quick to implement.

Some recipes also allow the cucumbers to be pickled raw without cooking.

Utensils needed

A sufficiently large pot and suitable glasses are required for pickling cucumbers. So-called mason jars, which can be used again every year, are suitable for preserving.

All jars that can accommodate the cucumbers and that can be sealed airtight are suitable for preserving. Old pickle jars from the trade may be used for this.

Large old earthenware pots have a large capacity and are popular for making pickled cucumbers.

Sterilizing is a necessary measure

Irrespective of whether the glasses are used or newly purchased, harmful germs can still cling to them and are invisible to the naked eye. These would multiply over time and spoil the contents of the glass prematurely. To prevent this from happening, all glasses are sterilized after thorough cleaning:

  • Boil jars for 15 minutes
  • Put the lid in hot water for 10 minutes (do not boil)
  • alternatively: sterilize in the oven
  • in the oven at 140 degrees Celsius for about 10 minutes
  • Clean stoneware pots and rinse with hot water

Preparing cucumbers for their long glass life

Use only freshly picked, unblemished cucumbers. Commercial pickles have often suffered from prolonged storage. This can be seen in soft and often rotting spots. Therefore, fill the bag cucumber by cucumber, taking a close look at each one. At home, prepare the pickles on the jar as follows:

  1. Wash the cucumbers under cold water. If necessary, use a vegetable brush to clean the fruit. It reliably removes any thorns that may be present.
  2. Taste a cucumber to see if it contains any bitter substances.
  3. Remove the stalks generously if the cucumbers contain bitter substances. Soaking in brine overnight is also suitable and also keeps the cucumbers crisp.

tips

Also make sure that there is no overripe fruit hidden in the crowd of cucumbers. It could ferment in the jar and quickly destroy the entire contents.

Intermediate step: soaking in salt

  • Add 120 g sea salt per liter of water
  • Prick cucumbers several times
  • soak in it overnight
  • rinse well before further processing

tips

The iodized salt that is often used in the home is not suitable. It softens the cucumbers and weakens the flavor.

The ideal brew

Small sachets of cucumber infusion are sold in supermarkets. It contains everything that makes the cucumbers last for a long time. But there are also some additives that you can easily save yourself. A homemade vinegar brew is based on purely natural ingredients and is made in no time.

  • Mix vinegar and water in a ratio of 1:1
  • Add desired amount of salt and sugar
  • boil and let cool
  • Add favorite spices

This gives the cucumbers more flavor

The range of natural flavors that harmonize well with pickled cucumbers is huge, the following is a small list:

  • grape leaves
  • chillies
  • onions
  • garlic
  • pepper
  • mustard seeds
  • bay leaves
  • thyme
  • dill
  • coriander
  • fennel seeds
  • ginger

Part of the acid can also be supplied by aromatic lemons or limes. A sweet taste without sugar is also possible if healthy honey or acacia syrup is used instead.

Recipe for pickles

The preparation of gherkins according to this recipe is quick and worthwhile, especially for larger quantities. Approx. 700 ml vinegar and 700 ml water as well as sugar and salt according to your own taste are required for about 2 kg pickling cucumbers.

The following spices can be used as flavor enhancers: dill, bay leaves, mustard seeds, black peppercorns, allspice corns and, if necessary, chili. Whether you add all of these ingredients and in what amounts is up to you to decide.

Preparation step by step:

  1. Wash the pickles thoroughly.
  2. Slice the cucumbers and place in glasses. Leave about 15mm free at the top.
  3. Also distribute the spices evenly among all the jars.
  4. Without boiling, prepare a decoction of vinegar, water, salt and sugar. Give the mixture a good stir to help the salt and sugar dissolve and distribute evenly throughout the solution.
  5. Fill the jars with the brew, all the cucumber slices should be completely covered.
  6. Close all jars tightly so that everything is sealed when boiling.

Cooking in the pot

The ready-made gherkin jars now only have to be boiled down to give the contents a shelf life.

  1. Place the sealed jars in a large saucepan.
  2. Pour in water so that the jars are just completely covered with water.
  3. Slowly heat the water and then let it simmer for about 30 minutes.
  4. Allow the jars to cool in the boiling water.

Alternatively: cook in the oven

If you don't have a big enough pot, you can keep the pickle jars in the oven.

  1. Place a deep baking tray on the lowest rack in the oven.
  2. Place the jars on the baking tray and pour in water until the tray is almost full.
  3. Turn the oven up to around 200 degrees Celsius.
  4. Leave the jars in the hot oven for about 30 minutes.
  5. Then switch off the oven. Open the oven door but leave the jars to cool in the oven.

durability and storage

After about 14 days, the pickled gherkins have taken on enough flavor. However, you can allow yourself many months to use it up. Cucumbers cooked in this way can survive for several years undamaged if they are tightly closed and stored in a cool, dark place. Over time, they will become even spicier in taste.

Make pickles yourself

This variety of cucumber is made without cooking the fruit and without adding vinegar. It is the cucumbers themselves that provide a finely sour note after fermentation. It also works without sugar. You need the following ingredients per kilogram of pickling cucumbers:

  • 1 liter of water
  • 40 grams of salt
  • about 1 bunch of dill
  • 1 head of garlic or 1 onion
  • some grape leaves

Preparation step by step:

  1. Thoroughly clean the cucumbers under running water with a vegetable brush.
  2. Wash the rest of the ingredients as well and let them dry again.
  3. Remove the skin from the onion and cut into rings. Garlic is also peeled, but leave the cloves whole.
  4. In a large earthenware pot with a lid, layer the cucumbers and remaining ingredients.
  5. Dissolve the salt in water and pour the solution into the earthenware pot
  6. Use a heavy rock or similar object to weigh down the contents.
  7. Cover the pot with a kitchen towel and leave it in a kitchen corner at room temperature for about 10 days.

tips

Don't worry, the slightly sour smell, milky liquid and coating on the surface are typical of pickles and show no signs of spoilage.

durability

After the contents have fermented for about 10 days, the pot can get its lid and move to a cool place. Pickled cucumbers can be stored properly for about 1 year.

Conclusion for fast readers:

  • Pickling: Pickling cucumbers as well as cucumbers can be pickled; Cucumbers may need to be cut into small pieces
  • Methods: Boiling or waking, canning, but also pickling raw cucumbers is possible
  • Utensils required: Depending on the recipe: large pot, plenty of suitable glasses or an earthenware pot
  • Sterilize: Jars must be sterilized before use to safely kill all germs
  • Sterilize in a pot: Boil jars in water for 15 minutes; Soak the lid in hot water for 10 minutes
  • Sterilize in the oven: Place the jars in a hot oven at 140 degrees Celsius for 10 minutes
  • Prepare the cucumbers: Clean the cucumbers under running water with a vegetable brush
  • Tip: Do not use overripe fruit, this can ferment and spoil the entire content
  • Bitter substances: Either remove the bitter ends from bitter cucumbers or soak them in brine
  • Brine: add 120 g of sea salt per liter of water; Leave the cucumbers in it overnight
  • Tip: Do not use household iodized salt as it softens the cucumbers
  • Sud: Instead of ready-made bags, make it yourself from vinegar, water, salt and sugar
  • Seasoning: Ideal additions are: vine leaves, chilies, onions, garlic, pepper, mustard seeds, bay leaves, thyme, dill and much more. m.
  • Recipe for pickled cucumbers: 2 kg of cucumbers; 700 ml water ; 700ml vinegar, sugar and salt as needed
  • Spices: dill, bay leaves, mustard seeds, black peppercorns, allspice corns, and chili if you like
  • Step 1: Fill prepared jars with pickles and spices; fill up with juice
  • Step 2: Boil closed jars in a pot with water for 30 minutes; let it cool down in it
  • Alternatively: Heat at 200 degrees in a water-filled baking tray for 30 minutes; let cool down
  • Shelf life and storage: Can be eaten after 14 days. Can be kept for up to several years when stored in a cool and dark place
  • Salted cucumbers: Per liter of water: 40g salt, 1 bunch of dill, 1 head of garlic or 1 onion; some grape leaves
  • Step 1: wash all ingredients; Cut onion into rings; Divide the garlic into cloves and peel
  • Step 2: Layer the ingredients alternately in a stone pot and fill with salted water; weigh down with a stone
  • Step 3: Cover with a cloth and leave to ferment at room temperature for 10 days
  • Shelf life and storage: Put the lid on after fermentation and store in a cool place; use within a year
  • Tip: Don't worry, a sour smell, milky liquid and a coating are typical for pickled cucumbers

The garden journal freshness ABC

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