For whatever reason, pickling always scared me. I thought it would take forever and be extremely fussy and complicated. Then, my grandmother made it sound really quick and simple, so I tried it, and, lo and behold, it is!
I had also been afraid it was dangerous, but, apparently, it’s not.
I am not providing quantities, as it all depends on how big your cucs and your jars are. Brine proportions are provided.
Coriander seeds (optional)
Hot pepper (optional)
Grape leaf (if you have one)
Brine (multiply as needed):
1 cup water
1 tsp salt
1 tsp white vinegar
- Wash cucs and cut off ends.
- Pack tightly into clean jars (I run boiling water on them, but I have heard it is not necessary).
- Cram in garlic, spices and seasonings.
- Boil water. Dissolve salt in it. Let cool until close to room temp. (Can skip boiling, but I have heard this speeds up the pickling process)
- Add vinegar.
- Pour over pickles.
- Make sure the pickles are submerged (I place the grape leaf on top to keep them down)
- Cover tightly, and place outside. In the summer, they are ready in 48 hours. In winter, it takes a few days longer.
- Store refrigerated.