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Pickles In Salt – A Basic How-To Guide
The Oh So Easy Art of Preserving In Salt...

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Pickles In Salt – A Basic How-To Guide

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Ingredients

Adjust Servings:
5-7 Cucumber The amount depends on the jar and cucumber size
A bunch Dill
Several cloves Garlic
a few Black Pepper
Chili Pepper Or crushed red pepper

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Features:
  • Gluten Free
  • Vegan
  • Vegeterian
  • 4-5 Days
  • Serves 4
  • Easy

Ingredients

Directions

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This is my grandmas recipe for pickles. We use to pickle in salt vs vinegar. Personally I really prefer the salty over the vinegary acidic flavor. We use whole black peppercorns and small chillies or crushed red pepper for some spiciness but obviously this is just a preference.

 

Tips for success:

  1. Use pickling cucumbers or mini cucumbers
  2. Big cucumbers can be too “watery” and with many seeds which is not very suitable for pickling
  3. To learn how to sterilize your jars see our post about jams.
  4. The basic rule of thumb is 1 Tbsp of salt for cup of water
  5. Don’t try to estimate how much salt water you might need. Just make more in advance
  6. Dissolve the salt in very warm water
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Steps

1
Done
3-5 Minutes

Pickles preparations

Make the salt water. Add one cup of boiling water to each tbsp of salt.
Sterilize the jar in a pot with boiling water

2
Done
2 Minutes

Filling The Jar

Add a bunch of dill, garlic and pepper to the bottom of the jar.
Organize the cucumbers nicely in the jar and add the rest of the dill, peppers, garlic and chilly (optional).
Cover everything in water and close the lid.
Wait patiently for several days. usually 4-5 but it changes depending on the weather and the season.

Roy Kimhi

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