Tips for Making Pickles

Hello Dear Friends,

It's actually an article that I've been thinking about for a long time, waiting to be collected. “Tips for Making Pickles” So much so that for the last week, I've been writing little notes saying, "Let's write now, but include this, too."

First of all, what is pickle? Let's look at your question.

Pickle A type of food that is most commonly prepared by soaking in brine with the addition of salt, vinegar or lemon juice. It is also one of the ancient ways of preserving foodstuffs for a long time. Pickles are not just limited to vegetables, they can also be prepared with delicious fruits such as plums, pears or medlar.

What are the basic materials used in making the pickle?

There are some indispensable ingredients when making pickles, the first and most important of which is salt.

pickle saltNot fine like regular table salt. Coarse brine salt is used when making pickles. You can easily obtain this salt in 1 kilo packages from markets and markets.

Brine – Pickle salt It should look like the photo below.

Our other important ingredient is vinegar, vinegar, as you know, the better quality ingredients you use while making your food, the better. The higher quality your vinegar, which is also valid in pickles, the better it will be. Although different types of vinegar are used, the most common is grape vinegar, which I also use. In some of the books I read, it was said that if you are going to use a cheap vinegar, you can boil it a little on the stove and make it sharper. I haven't tried it, but you can buy a vinegar that is affordable according to your budget, boil it for a bit and then use it to make pickles.

Our other important material is water, as you know, tap water is not preferred for pickle making. Instead, you can use the water you use as drinking water at home. If you are going to use tap water, you can boil it and cool it, or you can melt it by adding vinegar and salt, which are other brine materials, while it is still hot. That's what I usually do.

Pickle juice measurements and how I prepared it I shared it in my post here.

How to choose the material for pickles?

Materials such as cucumber, tomato, cabbage, carrot, pepper, acur, kelek that we set up must definitely be hard. Pickles made from bruised, softened and bruised materials will soften quickly and deteriorate quickly. Let's say some of the cucumbers or tomatoes have bruises and bruises and you don't want to throw them away. Then you should clean those parts with the help of a knife.

Which containers should be used when making pickles? How many pickles can be made with how many jars?

First of all, glass jars should be preferred to set up pickles. As I see it, my mind stays with pickles in plastic bottles, but glass jars are the healthiest.

Another important issue is the size of the jars in which the pickles will be placed. For you to understand this better, let me give you an example of the basic size, a 1-pound glass jar.

1 kg, ie 1 liter jars come complete with 500 gr pickle material and 500 ml brine. This measure can be multiplied as 2 kg of pickling material and 1 liter of brine in a 1 kg jar.

In other words, the weight of the jar you will use will take half as much pickle material and half as much pickle juice.

What are the ingredients that flavor pickles and accelerate fermentation?

When making pickles, you can add ingredients such as garlic, parsley, dill, celery stalk, coriander seeds, mustard seeds, bay leaves. The chickpeas you add to it will also speed up the fermentation. There are those who add raisins, but I have never tried it.

How long does it take for pickles to mature?

This takes between 15 and 30 days, depending on the pickle material (whole? grated? Pickled?) and how much you dry it. subject to pickled beetroot There are exceptions as well. Pickles made with pre-boiled beets are ready to be eaten within 2 days.

Or finely chopped pickles made from cabbage and carrots It is ready to be consumed in a maximum of 1 week and 10 days.

Installed with all used materials pickled tomatoes ve pickled cucumbers Pickles like pickles need to be pierced with a knife or toothpick in order for them to mature faster and for the brine to process.

As a result, pickles can taste and condition 1 week after setting up. You can keep track of it by checking it from time to time.

What should I do so that the pickle does not spoil quickly?

In order for the pickle to last a long time, sterilize the jars in which you will put your pickle beforehand. For this, you can keep your jars in boiling water for a few minutes, then keep them in the oven at 180 degrees for a few minutes to let the jars dry.

My advice is to set up this marinade in liter jars. This pickle, which does not need a large jar because it is not in large pieces, consumes it quickly after opening it, and then you can switch to a new jar.

In addition, it will be easier to store the opened jar in the refrigerator.

The pickle juice is cloudy or there is a white layer on the pickle, what can I do?

Pickle juice is especially suitable for curd and cucumber. Even when I make different pickles at the same time, I realize that these two are blurred. It is not a big problem if it is cloudy, but if you want, strain the pickle juice into a container, wait for a while, and after the sediment settles to the bottom, pour the water back into the jar, being careful not to get the sediment. To make up for the missing water, you should prepare some brine and add it to the jar.

A thin white layer can be seen on what remains in the jar after the pickles are opened or eaten. If there is no change in its smell, it can be consumed after this layer is cleaned and passed through pickle water.

That's all I'll write for now, I'll add more as I think of them :)

Years ago, in 2008 (in the first years of our marriage), those who are wondering about the confusion of the first pickle we made with my wife can read my article below :) The result was good, but we could not finish it even though we distributed it to friends :) In the end, we decided not to make that many pickles again :)

Love…

2008… .

“The ancients used to make delicious pickles and add them to their meals all winter. I think we, as the next generation, are more accustomed to comfort. But the taste of the things that people make by working hard is different and more delicious... Since we have always defended this idea, we were not lazy, we went to the market with my husband, we gathered everything that could be made with pickles :)

Everything is already pickled, the green ones of the tomatoes that have not been fried. The ones that are collected before maturation of the acurs, the whitest of the cabbage…. Mixed pickle is what it's called. We have to put everything in it, what you call pickle must be crunchy. Let it soften slightly, let it soften and let it loose, its life is over for me. That's why it should be long-lasting, pickle should survive a winter, and be resistant to dark winters.

Of course, we have no experience in this matter, in the house where no pickles were made before. Every ingredient for pickle was included, but it did not come to mind to come together and establish a collective pickle union. With the excitement of the first experience, the researches started in a hurry.

We have a lot of data. But we don't know which one fits our pickle :) Hearing recipes, information collected from the internet, tricks, commas…. We said that this is not how it works, pickles are an old invention, then we hugged the phone with the logic that only the ancients know this secret, and we called as many family members as grandparents, grandparents, haminne.

Our calls for help reached Samsun. At this time, we had a lot of recipes that have been proven to be correct, and whose cultural culpability has been proven by experience. They were very correct in these, it was difficult to choose from such a correct recipe. We thought that we could get the best result by creating the voltran, and by combining the parts that made the most sense to us, we took the essentials of the recipes as a basis.

Finally we had the most untested and most accurate recipe of all time. We rolled up our sleeves…

The rule of our pickle has been exactly 1 week and 1 day today, no matter how much we research, I didn't want to write it right away because I had some question marks in my mind. We tasted it yesterday and it started to taste, I think it will be enough to be eaten crunchy in 1 week.

My understanding of this situation is as follows;
1) The pickle penny of each valiant is different.
2) If you go into too much detail, you won't be able to get away with it.
3) Making pickles is an art. Not everyone can do that.
4) When you say I'm going to make pickles, your pickle comes out.

Anyway, I'm giving you my own mixed pickle recipe.

Ingredients for Pickles Recipe

• 2 5 liter jars
• 2 kilos of currants
• 1 kilo of carrots
• 1 kilo of green tomatoes
• 1 small cabbage
• 4 head of garlic
• pickled salt
• 2 cup of vinegar
• Dill on demand
• 2-3 handfuls of ornamental peppers

1 raw egg for testing

How to Make Pickle Tips Recipe?

1. Add 5 glass of salt and 1 glasses of vinegar to one of the 2-liter jars, fill the jar with enough water on the salt and mix until the salt dissolves completely. ( 1 egg is thrown into it, if it does not sink, the salt is ok)
2. Acurs are chopped in length and width as desired, carrots are peeled and sliced, tomatoes are pierced or quartered with the help of toothpicks, cabbages are chopped into large pieces. The garlic is peeled and a pinch is separated from the dill.
3. It is placed in the form of tomatoes, cabbage, carrots, acur, ornamental peppers and dill, respectively. Garlic is sprinkled between each vegetable.
4. Water is filled so that there is no space on it and the lid of the jar is tightly closed.
5. The same process is done for the second jar, and if the remaining water is less, salt, vinegar and water are mixed in another bowl and added to it.