Brining Pickles
Pickles should be brined in order to make them
more colorful and crunchy. We use the same
procedure for most pickles. This should always be
done in a non-reactive or non-metalic container or
bowl.
more colorful and crunchy. We use the same
procedure for most pickles. This should always be
done in a non-reactive or non-metalic container or
bowl.
- The first evening, Cover clean cucumbers in
boiling water, then let stand overnight. - The next morning, drain and cover with fresh
boiling water containing 1/2 cup of kosher
salt. - The second morning, drain and cover with
fresh boiling water containing another 1/2 cup
of kosher salt. - The third morning (canning day), drain, but
do not rinse, cucumbers and pierce with a
fork.
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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