{"id":4483,"date":"2019-11-11T13:56:16","date_gmt":"2019-11-11T18:56:16","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=4483"},"modified":"2021-04-19T20:37:26","modified_gmt":"2021-04-20T00:37:26","slug":"how-to-make-pickles-in-2-hours","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-pickles-in-2-hours\/","title":{"rendered":"How To Make Pickles In 2 Hours"},"content":{"rendered":"

How To Make Pickles…ready to eat in 2 hours<\/span><\/strong><\/p>\n

No more chemical additives in my pickles.<\/span><\/strong>
\nPickles are ridiculously easy to make at home?
\nYou never need to eat chemically treated pickles again.<\/span>
\nWhat kind of cuke should I use? <\/span>I highly recommend
\nusing either Persian or Kirby cucumbers. <\/span><\/p>\n

They’re both classic <\/span>and stay nice and crunchy. Use
\nPersian if <\/span>you’re not so into seeds. That’s what I <\/span>used
\nhere. They also pack nicely because they’re super
\nstraight and thin.<\/span><\/p>\n

\"\"<\/p>\n

What type of vinegar?<\/span>
\nI used white vinegar here so the flavor would be clean
\nand it wouldn’t <\/span>discolor the pickle, but you could swap
\nfor apple cider vinegar. Stay away from vinegars <\/span>that are
\noverpowering, like red wine vinegar, sherry, or balsamic!<\/span><\/p>\n

Yes! I kept it simple by adding a few crushed garlic cloves
\nand fresh dill, but feel free to <\/span>get creative. (Add mustard seeds,
\nwhole black peppercorns, or crushed red pepper flakes). <\/span><\/p>\n

We love mason jars for the job, but you could even use an
\n<\/span>old (washed) pickle jar. Just\u00a0<\/span>always be sure to use a clean
\njar with a tight lid.<\/span><\/p>\n

How long does it take to “pickle”?<\/span>
\nI say wait at least 2 hours for the pickling to kick in, <\/span><\/p>\n

If you can, try to give it 24 hours <\/span>for max flavor.
\n<\/span><\/p>\n

\"\"<\/p>\n


\nThese pickles will *last for up to 3 months or more in your
\nfridge.<\/span>\u00a0I doubt you’ll have any left at that point. I
\nhave tried 3 weeks so far and they’re good as ever.<\/span><\/p>\n

I *Googled the opened jar fridge-life and read:
\n“pickles that have been fermented in some way (that
\nhave not been pasteurized) continue to ferment, albeit
\nslowly, when stored in cool conditions like the fridge.”<\/span><\/p>\n

Fermented foods USUALLY last for 3 months<\/strong> (to 3 years<\/span>
\nin the fridge after opening), but will loose quality, taste and<\/span>
\ntexture as time progresses.<\/span><\/p>\n

Many pickles are pasteurized or heat processed.<\/strong><\/span>
\nThis kills off the bad and the good bacteria. Killing off the<\/span>
\ninvisible nasties (aka bad bacteria, and yeast that cause<\/span>
\nspoilage is a great reason to pasteurize).<\/span><\/p>\n

But a lack of good invisible beasties (bacteria, and yeast)
\nalso means that once <\/strong><\/span>the jar is opened<\/strong>, there are no
\ninvisible beasties populating <\/span>the contents, and anything
\ncan grow in there<\/strong>.<\/span><\/p>\n

Pasteurized foods keep much longer than unpasteurized,<\/span>
\nin the sealed container.<\/strong>
\n
\nBut once opened, pasteurized foods spoil considerably
\nfaster <\/strong><\/span>than live cultured foods.<\/span><\/p>\n

So even if your pickles are fermented, if they have been
\npasteurized, I would personally defer to modern <\/span>scientific
\nfood safety wisdom (opposed to my more traditional<\/span>
\nbased approach).<\/span><\/p>\n

Once you’ve mastered these classic pickles, the possibilities
\nare endless.\u00a0<\/span><\/p>\n

YIELDS: 10 SERVINGS PREP TOTAL TIME: 2 HOURS<\/span><\/strong><\/p>\n

You can adjust the taste and flavor to your liking.<\/span>
\nI added twice as much water after my first <\/span>taste because
\nthey were too potent for me.
\n<\/span>
\nI subbed sea salt because I had no kosher salt.<\/span> That was
\nwhy, but they were a bit too salty for my liking. I’d say 2
\nor <\/span>2\u00bd tbs. of salt is enough. I used 1\u00bd tbs. dried dill <\/span>weed
\nbecause I didn’t have fresh dill on hand. <\/span>That worked fine.<\/span><\/p>\n

They are simply wow! And they<\/span> are better after 24 hours.<\/span><\/p>\n

INGREDIENTS<\/span><\/strong>
\n1 lb. Kirby or Persian cucumbers<\/span>
\n3 cloves garlic, peeled and crushed<\/span>
\n2 large sprigs fresh dill<\/span>
\n1 cup water<\/span>
\n3\/4 cups white vinegar <\/span>
\n1 tbsp. kosher salt<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

DIRECTIONS<\/span><\/strong>
\n1. Trim ends from cucumbers and slice into spears. Pack into 2
\n<\/span>(16-oz. glass jar along with <\/span>garlic and dill.
\n<\/span>
\n2. Make brine: in a small saucepan, combine water, vinegar, and salt.
\n<\/span>Bring to a boil, stir until <\/span>salt is dissolved, and remove from heat and let
\n<\/span>cool slightly. Pour over cucumbers, seal the jar, and <\/span>shake.<\/span><\/p>\n

3. Let cool completely on the counter, then refrigerate until cold.<\/span>
\nWait at least 2 hours to eat the pickles, but the longer you wait,
\nthe more flavorful they\u2019ll be. <\/span>If you can, try waiting 24 hours.
\n<\/span><\/p>\n

Inspired by\u00a0RIAN HANDLER<\/span><\/a>
\n<\/span>Recipe how-to-make-pickles<\/a><\/span><\/strong><\/p>\n

*https:\/\/food52.com\/hotline\/26823-how-long-to-
\nkeep-an-opened-jar-of-half-sour-pickles-in-refrig<\/a><\/span><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

How To Make Pickles…ready to eat in 2 hours No more chemical additives in my pickles. Pickles are ridiculously easy to make at home? You never need to eat chemically treated pickles again. What kind of cuke should I use? I highly recommend using either […]<\/p>\n","protected":false},"author":1,"featured_media":4487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,132,63,75,45,74,32,33,247],"tags":[29,46,24,372,79,28,144,51],"class_list":["post-4483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-condiments","category-dairy-free","category-dinner","category-gluten-free","category-kosher-pareve","category-lunch","category-snack","category-vegan","tag-easy","tag-gluten-free","tag-healthy","tag-how-to-make-pickles","tag-kosher-pareve","tag-quick","tag-recipe","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=4483"}],"version-history":[{"count":20,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4483\/revisions"}],"predecessor-version":[{"id":5911,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4483\/revisions\/5911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4487"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=4483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=4483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=4483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}