Pickling is one of the food preservation processes that needs no preservatives added aside from on of the natural preservatives which is vinegar which kills most of the bacteria in foods making the food last longer.
- Cucumbers: Tastes good when raw but gives out a different variant when pickled.
- Vinegar: Helps kill the bacteria in food that makes it last longer and adds flavor.
- Water: Makes acidic enough base.
- Sugar: Another preservative and makes a mild flavor.
- Salt: Also a preservative and addition to flavor:
- Green Onion: Another ingredient to add to taste.
- Stir: Combine the vinegar ,salt, sugar and water in a bowl until all the dry ingredients are dissolved.
- Taste: Stir in the cucumber and green onions then taste. You can adjust the taste by adding more of other ingredients.
- Brine: Make sure the liquid mixture or brine is enough to cover all the cucumber slices. Soak overnight or not less than 6 hours for great taste.
- Store: Put in a can or sealed container then place in the refrigerator until you want to eat them.
Tip and Variations:
You can have the taste and ingredients adjusted as you wish and also other fruits and vegetables can be pickled this way.
- Carrots, Radish, Chili Finger: These are examples of veggies that you can pickle. Just have the seasoning adjusted when you want to or when you want more to store.
Pickles can be stored at a room temperature as long as it is not more than 75 degrees F. Once opened after preserving, keep the pickles refrigerated to avoid molds to grow. Keep the liquid enough to immerse all the ingredients.
Pickled CucumbersPrint Recipe
- 2 cups garden cucumbers, sliced
- 1/2 cup green onion, sliced
- 1/3 cup vinegar, apple cider or cane
- 200 mL water
- 2 tbsp sugar
- 1 to 2 tsp salt