![]() ![]() This recipe starts with the homemade pickling spice mixture suggested by Marisa in the NPR segment, with some slight alterations. If you’ve tried this before, definitely let me know! I haven’t experimented with this, but I’ve read you can soak your cucumbers in an ice bath for 20-30 minutes or up to overnight, before canning, to also help the cukes retain their crispness. These young cucumbers have fewer seeds and contain less water, so their flesh is already nice and firm. Small, firm cucumbers (kirby or “pickling cucumbers”) are key, and you want to can them as quickly after you buy them as possible. Plus, there’s a good chance you already have this vinegar hanging around your kitchen (it’s a workhorse – great for baking when you’re in a pinch and don’t have any buttermilk, great in ranch dressing, and it’s an excellent multipurpose cleaner)! How to Make Homemade Pickles Crisp I use half cider vinegar and half white vinegar for a delicious tangy pucker. It’s a more mild smelling and flavored vinegar, has an ideal level of acidity, and since it’s clear, it won’t turn your pickles a funky color. There are so many different types of vinegars out there, and while I love apple cider and rice wine vinegars for certain types of pickles, when it comes to dill pickles, distilled white vinegar is your pal. Regular garden cucumbers, Persian cucumbers, or seedless English cucumbers work well.įor canning cucumbers, choose a sturdier cucumber with thicker skin like kirby pickles that will hold their snap after brining in the vinegar solution. What Type of Cucumbers Are Best for PicklingĬhoose firm, green cucumbers that don’t have a lot of blemishes or discoloration.įor quick pickles or refrigerator pickles, like in my refrigerator pickles recipe here, choose a thin-skin cucumbers that absorbs the vinegar solution easily.
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