CUCUMBER PICKLE RECIPE

 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: