How to Pickle Vegetables - crunchy pickles with just the right amount of sourness and saltiness! скачать в хорошем качестве

How to Pickle Vegetables - crunchy pickles with just the right amount of sourness and saltiness!

Ingredients: 1. 2 cups water 2. 1 Jalapeno 3. 1 tsp. sugar 4. 2 tsp. vinegar 5. 6 small garlic cloves or 3 large ones 6. 2 tbsp. salt 7. Cocktail cucumbers 8. 32 oz. canning jar Directions: 1. Sterilize jar by rinsing under water, shake off access water (leaving it wet) and microwave for 90 seconds. 2. Remove carefully from microwave, it will be hot, and set aside to cool. 3. Add sugar, salt, and vinegar to the water and mix until well combined and salt is dissolved. Set aside. 4. Slice garlic cloves into thin slices and set aside. 5. Remove stem from Jalapeño and cut into round slices. Set aside. 6. Using a sharp knife gently score the cucumbers, one small slit on each side end of the cucumber. 7. Place cucumbers into canning jar to fill the bottom, add half of jalapeño and garlic. Stack remaining cucumbers and add remaining garlic and jalapeño slices. 8. Pour brine on top until cucumbers are completely covered, discard any leftover brine or use for another jar of pickles. 9. Sanitize lid by boiling it in hot water for 30 seconds and seal jar. 10. Jar has to remain sealed for at least 2 weeks. **If jar stays sealed for 1 month pickles will taste better. **You can pickle any other vegetable using same method and directions. Enjoy :)