Pickles

11,808

97

16

Introduction: Pickles

About: I am a University of Edinburgh electronics engineering student.
Ingredients:
  • about 4.5 kilos cucumbers
  • 2 onions
  • 10 bay leaves
  • 5 cups of vinegar
  • some salt
  • some dill
  • some mustard seeds
  • some black pepper seeds

Step 1:

Cut the back sides of the cucumbers (about 2 sm).

Step 2:

Put one bay leaf, about 10 black peper seeds, 1 tsp mustard seeds, one third of a tsp salt and 1 or 2 sprigs of dill in each jar.

Step 3:

Cut the onion into round slices and divide equally. Pour each jar with a half cup of vinegar.

Step 4:

Put the cucumbers in the jars as close to each one as you can.

Step 5:

Fill the jars with water about 2 sm under the edge.

Step 6:

Close the jars with a capsealer.

Step 7:

Make a fire and put the jars in a  large cookware. Afterwards, fill the container with water, so that it was a little bit above the caps. When the water boil wait  just 3 minutes and get the jars out.

Step 8:

Seems to be ready!

Snack Food Contest

Participated in the
Snack Food Contest

Maker Moms Contest

Participated in the
Maker Moms Contest

Hurricane Lasers Contest

Participated in the
Hurricane Lasers Contest

Be the First to Share

    Recommendations

    • One Pot Meals Challenge

      One Pot Meals Challenge
    • First Time Author Contest

      First Time Author Contest
    • Out of the Box Challenge

      Out of the Box Challenge

    16 Discussions

    0
    grt57
    grt57

    8 years ago on Introduction

    Great Instructable, Thanks! I'm guessing your make your own sauerkraut as well... I'd love to hear how you make yours.

    0
    aldebaraan
    aldebaraan

    8 years ago on Introduction

    My problem is always crispness. The taste comes out fine, but they end up mushy. Any suggestions?

    0
    hertzgamma
    hertzgamma

    Reply 8 years ago on Introduction

    One more thing! If you overboil them the effect will be the same. Try and boil them a bit more. 3 minutes after the water starts boiling you take them off.

    0
    aldebaraan
    aldebaraan

    Reply 8 years ago on Introduction

    Oooh, that makes sense...I'll try less boiling. Thanks!

    0
    hertzgamma
    hertzgamma

    Reply 8 years ago on Introduction

    The problem might be the sort of the cucumbers. It should be for preserving (if possible gherkin). An other reason could be not putting mustard seeds which actually keep the pickles crispy. Hope it is useful.

    0
    shugdahl
    shugdahl

    8 years ago on Introduction

    Ok, I'm ready to try this! I assume a quart jar would do? so 1/2 c of vinegar per quart? and when you say 3 minutes after coming to a boil that means from putting cool or warm water over them then wait til it boils, then 3 minutes? I will be using canning lids and rings, is that okay?

    0
    Kat Taylor
    Kat Taylor

    8 years ago on Introduction

    I'm with Drews1 and Kyrie, where did you get your caps and capsealer? I use the seal with rings. will those do the same with your way to can the pickles?

    0
    hertzgamma
    hertzgamma

    Reply 8 years ago on Introduction

    If the caps have a seal under the edge and they are not plastic, you can use them. You will see if the cap has formed a hermetical sealing, it will bend in to the bottom of the jar and if you knock on it, it won't vibrate at all.

    0
    kyrie
    kyrie

    8 years ago on Introduction

    I love your caps & capsealer. Where did you get them from?

    0
    hertzgamma
    hertzgamma

    Reply 8 years ago on Introduction

    My family lives in Bulgaria and these caps are well spread in there. The capsealer is from there too- really really old but troublefree.

    0
    hertzgamma
    hertzgamma

    Reply 8 years ago on Introduction

    Well, frankly, we make them for the winter when there are no fresh-picked cucumbers (we grow some vegetables ourselves) and it lasts a few months, but as AntonOlsen says a week should be truely enough.

    0
    AntonOlsen
    AntonOlsen

    Reply 8 years ago on Introduction

    I'm not sure with this recipe, but I generally wait a week before opening mine. It takes a while for the dill flavor to make its way into the pickle.