Pickled Cucumber (Gherkin Pickles)
Hello Dear Friends,
Indispensable for our tables, the only garnish of our meals pickled cucumbers...
As a matter of fact, it is quite easy to make this marinade at home.
The most important point to consider for this is that cucumbers (the gherkin) to be as alive as possible. Being alive is our most important trump card against the possibility of softening.
Tips for making picklesat what You can find it here :)
If the water to be pickled is tap water, it must be boiled beforehand, if you add salt while it is hot after boiling, it will be easier to dissolve.
After adding the vinegar and mixing the salt, you should let it cool. After washing and straining your ingredients and filling the jar, add the water.
My preference is for glass jars, enough for a 5 liter jar for this recipe.
Pickle juice measures also for You can also visit this article.
You can reach my other pickle recipes by clicking on the names below :)
Tomato Pickles
Pickled Peppers
Pickled Beetroot
Love…
Ingredients for Pickled Cucumber (Gherkin Pickles) Recipe
- 2 kilos of cucumbers (gherkins)
- 2-3 sprigs of celery leaves
- 1 head of garlic
- 1 bunch of dill or parsley (optional)
- 2-3 bay leaves (optional)
- 2-3 red ornamental peppers (if you want mild bitterness)
- 1 lemon (washed and sliced)
- 1 tea glass of chickpeas
- 2-5 tablespoons of salt in 6 liters of water (to be filled)
- 1 cup of grape vinegar
How to Make Pickled Cucumber (Gherkin Pickles) Recipe?
- Pierce the cucumbers that you have washed well in 2-3 places with the help of wooden skewers, toothpicks or a sharp knife.
- Add 2-3 slices of lemon and half of the chickpeas to the bottom of the jar.
- While stacking the cucumbers in the jar without leaving any gaps, squeeze the garlic, bay leaf and celery leaves between them.
- Add vinegar to 2 liters of boiled water and add 5-6 tablespoons of salt in the brine, dissolve the salt by mixing and prepare the brine.
- After the salt dissolves well, fill the jar with as much water as it takes.
- Put the dill on top of the pickles, press well and close the lid tightly.
- Wait for 18 days at 20-10 degrees room temperature (by turning it upside down from time to time to mix).
- Serve your ready pickle.
Although your suggestion to open the whistle is a bit dangerous, it may be bad for someone who does not keep the time. The most guaranteed method for this; After the cooking process is finished, it can be opened safely when you take the pot and wash it under the cold water fountain for 20 seconds with water to come down from the top, then turn on the whistle to the end and provide the air outlet.
Adding sugar gave the corn a great flavor, thank you.
There are mostly uneasiness in the use of pressure cooker…
What you need to know is quite simple.
1- Pressure cooker accidents are caused by productions that do not comply with the standards.
These are the pots with oval lids, which are first inserted into the pot and then locked, they cannot be called a pressure cooker. If there is a rubber gasket on the cover, it is the right product. there is no need to worry.
Make sure to choose well-known brands…
2- The water in it does not evaporate and disappear, so be careful not to add too much water…
3- When you start the cooking process with rapid fire, when the pressure gauge reaches the point you want, turn it down. The indicator needs to stay stable, pay attention to this and adjust the fire setting.
4- Be sure to keep time (I start the time as soon as the pressure bar comes out.)
It can affect the cooking for one minute less or more.
5-When the cooking process is finished, you can hold your pot under cold water with peace of mind.
The steam inside will condense and there will be no pressure left. (It will draw air from outside, and you will hear this sound. (Before opening the door, open the steam evacuation slightly, you will see that no steam comes out.
No need to be afraid, take advantage of these blessings. take it easy.