Cucumber Pickle

Materials:

  • New and Firm Cucumbers
  • Vinegar
  • Dill
  • Turmeric
  • Sugar
  • Genuine salt
  • Peppercorn
  • Mustard
  • Fennel
  • Garlic
  • Celery seed
  • Onions
  • Instruments:
  • Estimating cup
  • Canning pipe
  • Half quart or quart canning containers
  • Ladle Lids and rings
  • Clock
  • Huge bowl
  • Steam canner w/rack
  • Container lifter
  • Estimating spoons
  • Pickling cucumbers are short, fat, and rough. Ordinarily, they are secured by little spines.
  • They aren't as succulent as different sorts of cucumbers, so they can absorb a greater amount of the pickling saline solution.
  • They can be cured entire if not very huge, or cut first into lances or 3D squares.
  • Cutting cucumbers have smooth skin, succulent insides, and generally little seed pits.
  • The touchy assortments are better for pickling on the grounds that they don't should be stripped.
  • Cutting cucumbers as a rule should be salted before they are tenderized to draw out a portion of the dampness.
  • Cutting cucumbers can be cut into adjust or cut into lances or solid shapes.

Methodology:

  • Start by washing your cucumber in the sink. Likewise, expel any harmed zones of the cucumber you may discover.
  • Cut your cucumber into cuts, lances, or whatever shape you like.
  • On the off chance that your plans call for salt, feel free to salt your cucumbers for the suggested measure of time. At that point pour off the fluid.
  • Make salt water as indicated by your formula. As a rule, you'll heat the fluid to the point of boiling to soften the sugar and merge the flavors.
  • Heat a pot of water, shut it off and drop in the covers, and rings.
  • Fill the water shower canner around 66% of the route up and begin warming.
  • Utilizing the canning pipe, fill the containers with cucumbers to inside an inch of the head of the container.
  • Fill the containers with salt water to an inch of the head of the container.
  • Wipe each container with a sodden paper towel to evacuate any dribbles.
  • Edges should be totally perfect and dry to guarantee a decent seal.
  • Remove your covers from the water and dry them totally to guarantee a decent seal.
  • Spot every cover over a container. Screw on the rings - not firmly - and set up the jars to be dropped in the canner.
  • Lower each container into high temp water utilizing a container lifter.
  • Make certain to keep the containers upstanding.
  • When the canner is full or containers include somewhat more water top so there is about an inch or two over each container.
  • Spread the pot and turned up the warmth!
  • When the water reaches boiling point, set a clock for the absolute minutes required.
  • At the point, when the clock rings turn off the warmth and utilize the container lifter to expel each container in turn from the water.
  • Ensure you keep the containers upstanding. Try not to tilt them! Spot the containers on a cooling rack for twelve to twenty-four hours.
  • Watch that each container has fixed.
  • You can judge by tapping each container top and tuning in for a “ping.”
  • In the event that you hear a “crash” your container has not fixed.
  • Utilize a sodden material to expel any clingy buildup from the outside of each container.
  • At that point store your pickles in a cool, dry spot, out of direct light.
  • Your pickles will be prepared to eat in two or three weeks and will store for in any event a year.

At last, we see this video to know more about this recipe: