Many people love spicy pickles, so they are usually quite popular at picnics and parties. However, these days we're more interested in how to make them taste as good as possible rather than just being able to pickle cucumbers.
Why make pickles?
You may be thinking, why make pickles? Well, there are a few reasons.
- Pickling is an incredibly easy way to preserve food for long periods of time. If you have some vegetables left over from cooking and don't plan on eating them all at once, this is your best option!
- You can use any vegetable in your spicy pickle recipe—just remember that the acidity level will affect the flavor. For example, cucumbers tend to be higher in water content than other types of vegetables like carrots or celery so they'd make good pickles while those would not work well as part of a spicy dill relish or brined kohlrabi spears.
- Vinegar is another important element in making great-tasting pickles (and not just because it's acidic). Try different kinds of vinegar like rice wine vinegar instead of white distilled vinegar if you want something lighter tasting but still packs enough punch; red wine vinegar will give these products added depth while still remaining clear enough so they don't discolor on their own after being canned (or jarred).
Applying heat to a process can be imparted when you're making pickles.
Applying heat to a process can be imparted when you're making fancy pickles. Pickling involves applying heat and time in order to inhibit the growth of bacteria, which makes the resulting product safe for consumption. The primary reason for this is that the high acidity levels of vinegar prevent spoilage by bacteria.
As with any food preservation method, there are some rules that need to be followed in order for your pickles to turn out well:
- Don't overcrowd them! Too many cucumbers together will result in mushy or soggy pickles (and not much else).
- Don't leave them on the countertop too long—they'll become soft and mushy if left out too long before being sealed up airtight into jars/tins/etc., so plan ahead accordingly!
Pickling cucumbers
There are many ways to slice a cucumber, but here's a little trick that will help you get great results every time.
- Start with a fresh, clean knife and use it to cut your cucumber into 1/4-inch slices. Make sure you're using an appropriate size for your pickle—the smaller the better!
- Now take each piece and roll it between two fingers until they're nice and round (you may need to do this more than once). This will help prevent them from getting too big before you start making pickles with them in step 3 below!
- Place all of those lovely rounds into jars or containers (or whatever else you're going to be storing them in) along with some salt, water, and spices if desired
Distilling the vinegar
- What is a vinegar maker?
A vinegar maker is a device that allows you to distill your own distilled white vinegar. The process uses heat and pressure to separate the water from the alcohol in fermented wine, which can then be used for cooking and cleaning purposes. If you want to make pickles but don't want to wait until they're ready, this method makes it easy!
- How do I make my own homemade pickle brine?
To do so: First, choose a container with an opening diameter of at least two inches. You'll also need some salt (we recommend 1/2 cup per gallon), along with some garlic cloves or whole green onions—both are great options because they enhance flavor without adding extra calories! Then simply fill up your jar with distilled white vinegar until it reaches capacity (about 3/4 full). Cover tightly with cheesecloth or some other type of plastic wrap; put in an area where there's steady room temperature between 55-65 F degrees Fahrenheit (13-18 C) such as on the top shelf above kitchen cabinets etc, place lid on top securely then wait about 3 weeks before tasting results!
The natural sweet pickles
We’ll start with the most basic of all pickled foods: the sweet pickle. These are made with a combination of vinegar, sugar, and spices. They generally have a very strong flavor, so if you’re trying to add some flavoring to your food or life these are perfect! And since they’re made from natural ingredients (no artificial preservatives or dyes), there is no risk of feeling sick after eating them—nothing goes into your body but good things!
Make sure they're not too runny.
The longer you leave the pickles in the jar, the more likely they are to run. This can happen if your pickles aren't stirred up enough or if they were too hot when they were put into the jar. To avoid this happening, make sure that you stir them every day and store them somewhere cool (like a cellar).
If a jar of spicy pickles gets too warm or too cold overnight, it might cause condensation on top of your jars and lead to spoilage—so keep an eye out!
Making the pickles
Now that you have all of the ingredients, it's time to start making your pickles.
- First, fill a large container with water and add enough vinegar to reach the bottom of the container. Make sure that there is enough room for your pickles—you don't want them floating in top layer! If they do float up and bump into each other, just place another layer of cabbage on top until they're covered by more than one layer (or two).
- Next, place 2-3 heads worth of cabbage into your pickling solution after it has been sitting for about 15 minutes or so.* You can either leave them there overnight or rinse them off before eating.* Both work well because this gives all enzymes from bacteria time to break down some nutrients from their cells which makes them less bitter tasting when eaten raw rather than cooked into something like fried chicken!
Cleaning up around the kitchen sink
- Clean up around the kitchen sink.
- Don't leave a mess. If you've been cooking and eating all day, it's only natural to want to clean up before heading out of the house for good—but don't forget that when you're done cleaning up there will be dishes waiting for you in your sink (and probably already dirty). So if possible, wash them while they're still warm! This way they'll be ready when you get back home—and if not? Just see above about washing them twice!
Vacuuming the kitchen and dining room afterward
Vacuuming the kitchen and dining room afterward
After making your pickles, you'll want to vacuum up any stray bits of food that may have fallen onto the floor. This is especially important if you're using a dirty carpet or Berber carpeting in your home. Make sure all surfaces are clean before moving on with this step!
Spicy pickles are fun to make and delicious to eat.
Spicy pickles are fun to make and delicious to eat. They're a great way to use up leftover cucumbers, vinegar, and spices. You can also add other ingredients like peppers or dill seeds if you'd like!
Conclusion
Spicy pickles are not something you will find commonly in the grocery store, even in the South where they're traditionally made. They're worth the search, however, because they're positively astonishingly delicious.
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