How to pickle cucumbers quick method?
Instructions
- Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). ...
- Make the Brine. ...
- Pack cucumbers and vegetables in jars. ...
- Add the brine to the jars. ...
- Cover tightly and refrigerate. ...
How to choose cucumbers for pickling?
What You Need to Make Homemade Pickles
- Select the Right Cucumbers Certain varieties hold up better in the pickling brine. Kirby cucumbers are a popular choice. ...
- Gather Spices Garlic, dried or fresh dill, whole mustard seeds, peppercorns, onions, or even red pepper flakes are optional add-ins that make your pickles more zesty or sweet, as ...
- Prep for Crisp Pickles
How to make Persian Cucumber pickles sliced?
- Wash the cucumbers and jalapeño peppers
- Create slits with a knife in the middle of the cucumbers and jalapeño peppers
- Slice garlic into halves
- Take turns placing the garlic, cucumbers, and jalapeño peppers into a large jar
- Place 2 grape leaves in the middle of the jar
- Continue placing the garlic, cucumbers, and jalapeño pepper in the jar
Is a pickle really a cucumber?
So the secret’s out, pickles are a type of cucumber. Of the many varieties of cucumber, the pickling cucumber is just one of them. Any type of cucumber can be pickled, of course. However, pickling cucumbers were purposely cultivated to make them smaller and thinner. To make pickling cucumbers pickles something must be done to them.
Which cucumbers are best for pickling?
"I like to use medium-to-small-sized Kirby cukes," says Brad. The Kirby variety has a thicker skin that can stand up to the pickling liquid, and remains crunchy, with a good snap, long after it's been preserved. "You wanna find cucumbers that aren't too big or too small," says Brad.
What are Persian cucumbers used for?
Persian cucumbers can be used in both raw and cooked applications. They can be used raw as a salad ingredient, chopped in salsas, and mixed in creamy dressings. It can also be used on Greek salad pizzas, cooked in a stir-fry, or juiced and used in cocktails and popsicle recipes.
Are Persian pickles the same as cucumbers?
They're narrower than regular cucumbers and have a crisp interior and mild flavor, and they tend to be less watery than other cucumbers. Persian cucumbers originated in modern-day Iran (ancient Persia), hence their name.
Can I use any kind of cucumber for pickling?
Pretty much any type of cucumber can be used for pickling, but true “pickling” cucumbers are different than heirlooms, slicers, or Japanese cukes.
Should I peel Persian cucumbers?
They're pretty much seedless and their skins are so thin, you never need to bother peeling them. They're also cute, which I firmly feel is another selling point. A Persian cucumber is never more than five to six inches in length and only about one inch or so in diameter.
Why are Persian cucumbers better?
In a taste test, the distinctions may be more subtle. The Spruce Eats calls the flavor of Persian cucumbers mild, while English cucumbers offer an even more mild flavor that is almost non-existent. The Kitchn notes that Persian cucumbers are sweeter and extra crisp.
What's the best tasting cucumber?
The best-tasting cucumbers are those that are slicing cucumbers. English cucumbers don't have the bitter chemical cucurbitacin that some cucumbers have. They also have higher natural sugar content, making them sweeter. The lack of seeds and thinner skin also English cucumbers more enjoyable to eat.
Why do Persian cucumbers get slimy?
Why Are My Cucumbers Slimy? The light-white or clear coating of slime you may find on your cucumbers is a sign that the rotting process has begun, and it's just matter of time before they totally spoil.
Can you eat the skin on a Persian cucumber?
Because of their smooth skin, Persian cucumbers can be eaten with or without the skin and the flavor remains the same. Persian cucumbers are part of the “burpless” category. Because cucumber seeds occasionally cause people to burp but Persian cucumbers are seedless so they are called “burpless” cucumber.
How do you tell a pickling cucumber from a regular cucumber?
Pickling cucumbers are shorter and bigger around than slicing cucumbers. They are bred to have thinner skins and black spines so the pickled product will look better. Pickling varieties can be eaten fresh and slicing varieties can be pickled, but the differences can be discerned by the average consumer.
What makes a pickle crunchy?
The salt draws some of the excess water from the cucumbers, resulting in a crisper pickle. Adding a crisping agent is also helpful. Ball Canning makes Pickle Crisp (pelletized calcium chloride), another naturally occurring calcium salt.
Should you peel cucumbers before pickling?
1. Trim and discard the blossom end of the cucumbers, then peel the cucumbers and cut them into rounds about 1/4-inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for at least 4 or up to 24 hours (I like them after 12).
Can you eat the skin on a Persian cucumber?
Because of their smooth skin, Persian cucumbers can be eaten with or without the skin and the flavor remains the same. Persian cucumbers are part of the “burpless” category. Because cucumber seeds occasionally cause people to burp but Persian cucumbers are seedless so they are called “burpless” cucumber.
Can you eat Persian cucumbers raw?
Persian Cucumbers Persian cukes have a mild flavor and thin skins. This makes them great for salads or as slices to scoop up dip. They're also crunchy and firm enough to stand up to a bit of cooking—try throwing them in a stir-fry!
What is another name for Persian cucumbers?
The Persian cucumber has many varieties and is also known as the Beit Alpha, Beit Alfa, Middle Eastern cucumber, Lebanese cucumber and sometimes called mini-cucumber. This cucumber is considered among burpless cucumbers owing to its low level of the compound cucurbitacin.
Can I substitute a regular cucumber for a Persian cucumber?
Persian and English cucumbers can be used interchangeably in any recipe I have ever come across. They are both thin-skinned enough to be served unpeeled, and both are nearly seedless.