Pickles - Ta Da!
Wilting the Vegetables:
- 7 - 10 cucumbers, peeled and sliced
- 2 peppers, sliced thin
- 2 onions, sliced thin
- 2 tablespoons canning salt, kosher
- 2 tablespoons fresh chives
- 2 cups vinegar, white
- 2 cups sugar, white
- 2 Tablespoons mustard seed
- 2 tablespoons canning salt
It is best to pick the cucumbers in the early morning, when they are still cool from the night.
In Minnesota, the weather is very hot during the day, and that makes the cucumbers very bitter. You must cool them by soaking them in a bucket of cold water for at least 10 hours. It is better to pick them early.
Next, if you want them like mine, you must peel them. Discard the peels.
A note: I peel mine. If you want to leave your peels on, you can.
Once you have your cucumbers peeled, sliced, and in a bowl - you must add canning salt and let them sit for a few hours until they wilt.. You will not keep the fluid from wilting, but will drain it away and discard.
I add sliced onions, sliced bell peppers, and; sometimes, fresh chives to my cucumbers before I wilt them. The brining secret - 2 2 2. Two cups of sugar, two cups of vinegar and 2 tablespoons of canning salt.
Pre Brine Prepping - Ends of Cucumbers
Peel Cucumbers and Discard Peels
Salt - Wilt - Drain
- Mix vinegar, sugar, salt and mustard seed together.
- Pour over cucumbers. You may need rubber spatula to get every crumb of sugar.
Stir and Store
Once the cucumbers start growing, it seems like we eat them pickled constantly. I get lazy. Instead of mixing the brine first, I just add the sugar and vinegar and salt directly to the wilted cucumbers.
Each batch will cure slightly different. The flavor will become more intense, if they don't get eaten right away.
We just discarded a batch we made a few months ago. We were just tired of eating them. We will be gung ho by next August. You can use store bought cucumbers to get a somewhat same taste, but fresh from garden is best.