Pickling is one of the simpler domestic arts.
Pickling isn't as difficult as you might imagine. With the most minimal cooking ability (and enough jars) you can make delicious, zesty pickles with this simple but rewarding recipe.
Instructions
1. Place the cucumbers in a large bowl filled with cold water and ice as soon as possible. The cukes don't have to be submerged, but they all should be in the water as much as possible.
2. Pour the vinegar, water and pickling salt together into an appropriately sized pot, and bring them to a boil as you prepare the jars.
3. Divide the garlic, peppercorns, dill seeds (and/or dill sprigs-one per jar), mustard seeds and cucumbers among the Mason jars.
4. Pour the boiling solution of vinegar, salt and water into the individual jars. Fill each jar with the liquid, covering the cucumbers if possible, but not overfilling the jar.
5. Cover each jar as quickly as possible and invert it on a hard, flat surface.
6. Keep the jars upside down for about an hour or until they are quite cool. After this you may store them in a dry, room-temperature area, until they are opened. Wait at least 24 hours before opening-the longer you wait, the stronger the flavor will be-and refrigerate opened jars.
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