How to Pickle Cucumbers Without Canning
How to Pickle Cucumbers Without Pressure Cooking or Water Bath
A lot of people aren't aware of the fact that you can pickle cucumbers and put them in the refrigerator for a day or two and get pickles. This is a very quick and easy method for canning especially when you're not wanting to spend a lot of time on canning cucumber but want to enjoy the fabulous taste of homemade pickles ! You still want to make sure your jars are sanitized as well as the lids.
You want to pick out your cucumbers for pickling. Make sure to get pickling cucumbers. Many people aren't aware of the fact that there are certain cucumbers that are better for pickling than others. Stay away from really large cucumbers, any that are yellowing or have white on them, and any that are soft or bruised in any way. You want to purchase (or pick) cucumbers that are dark green, have bumps on them, and are only 3 - 5 inches long.
You will need to purchase vinegar, I recommend buying it in gallon size but it depends upon how much you plan on canning. You also want to buy a store bought pickling mix. What you do is mix the vinegar ( 2 cups) with the seasoning packet in a saucepan and bring it to almost boiling. Some pickling packets say to add water, just read the packet it'll tell you if you need to add water with the vinegar and pickling packet.
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Preparing Cucumbers for Canning
Make sure to clean your cucumbers well and cut off the ends if you want pickle slices. You can leave them whole as well. Now put them into your jars snugly, make sure to leave around a 1/2 inch space at the top. Now pour the pickling solution over top leaving a 1/4 inch space.
Now just place your lids and bands on the jars and let them cool for a few hours and then put the jars in the fridge. For the absolute best flavor you should leave them undisturbed for a week. If you can't wait that long, wait at least 24 - 48 hours.