Homemade Pickling Recipes

Homemade Pickling Recipes

Homemade Pickling Recipes.Is it possible to extend the fresh flavors of summer a bit longer? In days past, the perfect solution is was pickling and canning vegetables, like corn and cucumbers, that peak through the warm weather months.

While today’s busy schedules don’t leave enough time for old-fashioned pickling, refrigerator pickling is a simple way to capture summer inside a jar. Preparation time is only 20 minutes and also the taste is really authentic, men and women swear you spent throughout the day in the kitchen. Anyone can get it done and no special machines are needed.

Simply place uncooked, vegetables into sterile jars. Prepare a blend of vinegar, sugar, salt and spices and provide to a boil. Then pour the boiling pickling liquid within the produce, close the jar lids tightly, make in the refrigerator. Your pickled produce can last two months.

The flavor experts at McCormick offer the following tips to ensure refrigerator pickling success:

* Sterilize jars by covering with water in the large saucepot and boiling for 10-20 minutes.

* Always start with just-ripened produce which is free from bruises or bad spots.

* Dill, mustard seed, turmeric, red pepper, allspice, celery seed and mixed pickling spice are perfect flavors for pickling.

* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.

* Vinegar and salt amounts should not be reduced or diluted since they are essential for the pickling process.

* Allow filled jars to cool down before placing in refrigerator.


Homemade Pickling Recipes CHIPS

(Makes 8 half-pint jars)

2 pounds pickling cucumbers

(four to five inches long)

2 1/2 cups distilled white

vinegar (five percent acidity)

2 cups sugar

1/4 cup McCormick Minced


2 tablespoons non-iodized salt

1 tablespoon McCormick

Celery Seed

1 tablespoon McCormick

Mustard Seed

1 teaspoon McCormick

Ground Turmeric

Homemade Pickling Recipes
Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.

Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once daily for 3-5 days to redistribute seasonings and blend flavors.