Content

• Resources
• Steps
• Warning
• What you need

Pickled cucumbers with dill are often a familiar side dish in sandwiches, hot dogs, hamburgers, and more. Fresh herbs and flavors such as cumin, garlic and chili are often used to add flavor to pickles. When making your own cucumber at home, we often have trouble making sure the melons are as crisp as the store bought. The process of salting and heating the cucumber jar is adjustable to ensure the pickle's crispness. Check out the following guide to learn how cucumber salt crunchy with dill.

Resources

• Pickling salt
• Cucumber
• It is fresh
• Several cloves of garlic have been peeled
• Country
• White vinegar

Steps

1. 

   Buy a glass jar and salt (the one used for pickling) to prepare the cucumber salt. Use a 0.5-liter bottle or a 1-liter bottle, depending on your preference; However, this recipe for cucumber salt with fennel yields 4 pickles of 0.5 liter capacity. You cannot replace the salt used for the pickle with regular table salt.

2. 

   
   
   Wash the cucumbers. Make sure the cucumbers are firm and remove any unsatisfactory melons for another purpose. Dry the cucumbers and put them in the refrigerator overnight.
   • To make the pickles crispy, you should salt the pickles within 24 hours of picking. Besides, choose cucumbers that are about 10cm long or shorter. Do not use waxed cucumbers sold in overseas supermarkets.
3. Determine how you want the pickles to be salted. Here are 3 popular options for making pickles and fennel at home:
   • Whole cucumber salt if you like, many people believe that leaving a whole cucumber while salt ensures the highest crunch.

     

     
     
   • If you want a pickled cucumber on a sandwich, you can slice it horizontally. This way, you will easily place cucumbers on bread and can be divided into small portions.

     

   • If you prefer a smaller serving size and want to use pickled cucumbers as a side dish, then slicing them vertically is the right choice. Cut cucumbers can lose their crispness in salt, but are just the right serving size for many people.

     

     
     

4. 

   Wash the pickle jar with soap and water to clean up leftovers from last use. Rinse thoroughly with soap.

5. 

   Sterilize the jars by placing them in a large pot of warm water or a water canner. Wait for the water to boil. Boil the vials and vials for about 10 to 15 minutes. Carefully remove the jars with kitchen gloves and tongs.
   • At 300m above sea level, you should boil the jar for about 10 minutes. From this point, for every 300m increase above sea level, you will cook for 1 more minute.

6. 

   Place 4 bottles of 0.5 liter capacity on the counter to cool. Add 3 peeled garlic cloves to each jar.

7. 

   Add 1 fresh cumin stalk to each jar. Make sure to wash and dry the fennel before adding it to the jar.

8. 

   You can add 1/2 teaspoon (1.5 grams) of whole pepper and 1 teaspoon (3 grams) of mustard seeds to each jar. Some people also like to add 1 teaspoon (2 grams) of onion powder or a little chopped fresh onion.

9. 

   For the pickles to taste spicy, add half a chili or 1 teaspoon (3 grams) of ground red pepper.

10. 

    Make salt water. Add 2.5 cups white vinegar to 2.5 cups water and 1/4 cup salt used for pickles. Bring the water to a boil and turn off the heat, immediately remove the pot.

11. 

    Place the fruit or slices of cucumber in the jar as much as possible. You should arrange the cucumber to the top of the bottle.

12. 

    Fill the jar with salt water over the cucumber. Leave only a space about 1.3 cm from the top of the bottle.

13. 

    Replace the cap and the key ring to close the top of the vial tightly.

14. 

    Soak the jar in boiling water. Only soak the vial for about 5 minutes and remove the vial when the time is up. Do not soak the jar in boiling water for longer than 5 minutes as the cucumber will lose its crunch.

15. 

    Wipe the jar of cucumber with a clean towel and let it cool before placing it in the cupboard.
    • Many people salt cucumbers with dill "in the refrigerator". This means they don't boil it with boiling water, but store it in the refrigerator before serving. If you want to do this, tightly close the lid of the hot jar, place the jar on the counter to cool, and then refrigerate.
    • Using the method of boiling with boiling water will prevent yeast and mold from damaging the pickles.

16. 

    Wait at least a week before eating for the spices to seep into the cucumbers. advertisement

Warning

• Never change the ratio of vinegar to water in a recipe. Vinegar works to prevent poisoning if it contains 4 to 6% acetic acid.

What you need

• Glass bottle
• Kitchen gloves
• Metal tongs
• Timing clock
• Boiled water to soak the jar
• Pot
• Clean towel