Complete guide to home canning. Agriculture information bulletin No. Page Crispy Pickles. Blog Posting 19 July Accessed December Thus, in making pickles, the heat resistance of enzymes is as much of a concern as the heat resistance of bacteria, molds, and yeasts, all of which are controlled not only by the heat of the processing bath but also by the acid of the vinegar-loaded pickling solution.
Putting Food By: Fifth Edition p. Penguin Publishing Group. Kindle Edition. However, because otherwise it might be confusing to try to distinguish, many canning recipes just say trim a bit off each end of the cucumber. Generally, it is advised to avoid cucumbers with waxed skin when doing pickles — the wax on the skin can interfere with the brine penetrating your cucumber to make it safe.
For this reason, sometimes more conservative recipe writers will specify English cucumbers. Since the peel is left on, we specify the use of English cucumbers. Thinly slice the cucumber to a thickness of 2 mm. Combine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes. Dissolve the sugar in the vinegar and water by warming slightly then leave to cool.
Drain off the liquid and brush off any excess salt from the cucumbers, then transfer to a bowl or jar and cover with the sugar and vinegar solution. Cover and transfer to the fridge for at least three hours before serving, preferably overnight. Serving suggestions. Sign up to our newsletter now. You may also like. How to cook sweetcorn. How to cook green beans. How to cook spaghetti squash. How to make vegetable stock. How to cook king oyster mushrooms.
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