Pickling at home is not just an easy way to preserve seasonal vegetables, but it also creates a delicious and healthy snack or side dish. Making apple cider vinegar pickles is a straightforward process that can be done with just a few ingredients and steps, turning simple cucumbers into tangy, crunchy pickles. Here's how you can make your own apple cider vinegar pickles in just five simple steps:
Step 1: Gather Your Ingredients and Equipment
- 1-2 pounds of small cucumbers (preferably pickling varieties)
- 2 cups apple cider vinegar
- 2 cups of water
- 2 tablespoons of pickling salt or sea salt
- 1 tablespoon of sugar (optional, for a slight sweet balance)
- Spices like dill, mustard seeds, garlic, and peppercorns
- Clean jars with lids for pickling
Step 2: Prepare the Cucumbers
Wash the cucumbers thoroughly to remove any dirt or residues. Trim off the blossom end of each cucumber as it contains enzymes that can lead to mushy pickles. Depending on your preference, you can:
- Leave them whole if they’re small enough to fit in your jar.
- Cut them in half or quarters.
- Slice them into rounds or spears.
Step 3: Make the Brine
In a saucepan, combine the apple cider vinegar, water, salt, and sugar (if using). Heat the mixture until the salt and sugar dissolve completely, but do not let it boil. Once dissolved, turn off the heat and let the brine cool slightly.
Step 4: Pack the Jars
At the bottom of your clean jars, add your chosen spices. Dill, garlic cloves, and mustard seeds are popular choices for a traditional flavor, but feel free to experiment with others like peppercorns or hot chili flakes. Then:
- Place the cucumbers into the jars as tightly as possible, leaving about half an inch of headspace at the top.
- Pour the warm brine over the cucumbers, ensuring all cucumbers are submerged.
Step 5: Seal and Store
Screw the lids onto the jars tightly. For best results, refrigerate the jars immediately. The pickles will be ready in as little as 24 hours, but their flavor deepens over time, typically reaching their peak after 3 to 5 days.
⚠️ Note: For longer shelf life, you can process the jars in a boiling water bath for canning, but this post focuses on the quick-pickle method which doesn't require canning.
In summary, creating your own apple cider vinegar pickles is an engaging culinary project that preserves the bounty of your garden or local farmers’ market. With just a few ingredients and minimal effort, you can enjoy the fruits of your labor—or rather, your pickling—throughout the year. These homemade pickles are not only tasty but can also provide a healthier alternative to store-bought varieties, packed with the beneficial properties of apple cider vinegar like aiding digestion and possibly supporting weight loss.
Why use apple cider vinegar for pickling?
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Apple cider vinegar has a milder, sweeter flavor compared to white vinegar, making it an excellent choice for pickles. It also imparts potential health benefits from fermentation, like enzymes and probiotics, which can enhance digestion.
Can I use any cucumber for pickling?
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While you can pickle any cucumber, True pickling cucumbers are preferred because they have thicker skins, fewer seeds, and are less watery, which results in crisper pickles.
How long do homemade pickles last?
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If you follow the quick-pickling method and refrigerate, pickles typically last several months. If canned properly, they can last for up to a year.
What happens if my brine cools too much before I pour it over the cucumbers?
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The brine should be warm but not boiling hot when poured over the cucumbers to ensure they retain their crunch. If it cools too much, simply reheat it gently to dissolve any undissolved salt or sugar before using.
