SAEDNEWS: Salted pickles are one of the simplest ways to preserve cucumbers at home, no vinegar needed. They’re perfect for preparing a variety of salads, sandwiches, and side dishes. Making salted pickles at home is both cost-effective and easy.
Pickles are one of the tastiest side dishes and can be prepared in various ways. How you make them depends on your personal taste. Pickles can be made traditionally or commercially. Here, we’ll show you a traditional method so you can easily make them at home. This method is very simple and convenient. If you’re in a hurry and want your pickles ready quickly, this approach is perfect. Your pickles will be ready to enjoy in just three days.
1 kg cucumber
1 bunch tarragon and herbs
9 cups water
1 cup salt or rock salt
7 cloves garlic
3 hot peppers
9 cups boiled water
Measure the water and pour it into a pot. Add the salt, stir, and bring to a boil. Remove from heat and let it cool. Set this mixture aside.
Wash and dry pickle jars thoroughly. You can place cucumbers on a cotton towel and let them dry completely.
Wash the cucumbers well. Using a toothpick or wooden skewer, poke a few holes in each cucumber. Wash, peel, and halve the garlic cloves. Wash and dry the hot peppers carefully. Make sure the cucumbers are completely dry to prevent mold.
Place the pierced cucumbers in jars, add the garlic, peppers, and herbs (fresh or dried). Pour the cooled water-salt mixture over the cucumbers until fully covered. Seal the jars and leave them at room temperature for four days until the cucumbers start turning slightly yellow. Then store in the refrigerator. Your homemade salty pickles are ready to enjoy!
Garlic must be halved before adding to the jar.
Dried herbs provide a stronger aroma.
Pickle jars must be completely clean.
Poking cucumbers helps them stay crunchy.
Using rock salt prevents the pickles from becoming slippery or soft.
You can use non-boiled water or a large container (dabe) if preferred.
2 kg finger cucumbers
1 kg tarragon
200 g celery leaves
1 small piece of alum
4–5 large garlic cloves
3–4 hot green peppers
Crushed rock salt, as needed
Carefully wash and dry cucumbers and herbs to prevent mold.
For every 15 cups of water, add 1 cup crushed rock salt and bring to a boil. In the final stage, add the small piece of alum and let it dissolve completely. Remove from heat and let cool.
Place the cucumbers and aromatic herbs into jars, then pour the cooled water-salt solution over them until fully covered. Store the jars in a cool place until the pickles are ready.
Always use boiled water during preparation.
After washing, dry cucumbers and herbs thoroughly; unboiled water can cause mold and spoilage.
When making vinegar pickles, use high-quality vinegar at a ratio of 1 cup vinegar per 14 cups water.
Whether making small amounts or large containers of pickles, the water-to-salt ratio is crucial: use 2 tablespoons salt per liter of boiled water.
Using glass jars with lids helps delay mold growth.
