If you have extra pickles from your garden’s harvest, pickling them is a great way to store them, and they are delicious! Different varieties of cucumber are better for pickling.
Burpless cucumbers are not great for pickling. This is because they produce an enzyme that causes the pickle to soften while sitting in the pickle brine. You would have extremely mushy pickles.
To learn more about burpless cucumbers, what they can be used for, what cucumbers are better for pickling, and more, keep reading!
What is the difference between pickling cucumbers and Burpless cucumbers?
There are some critical differences between pickling cucumbers and burpless cucumbers. Let’s take a look.
As you can tell, the cucumbers meant for pickling have thicker skin, are generally much smaller, and the flavor is milder. The flavor of canning cucumbers is mild, and that is perfect since you will usually add many spices to tweak the flavor of the pickles to your liking.
What can you do with burpless cucumbers besides pickling?
Burpless cucumbers are wonderful for many different things besides pickling. Since they are such an easy-to-digest cucumber and have a nice mild flavor, they are great for things like salads, sandwiches, and wraps. You can add them to soups or make a delicious relish.
Which Cucumbers Are Best For Pickling?
Wide varieties of cucumbers have been made to be the best for pickling. In fact, over 40 types of cucumbers can be used and are perfect for making pickles. Let’s look at some of the most popular varieties of pickling cucumbers.
- Boston Pickling Cucumber
- Kirby Cucumbers
- Bush Cucumbers
- Gherkin Cucumbers
|Burpless Cucumber Traits||Pickling Cucumber Traits|
|Thin Skin||Thicker Skin- can withstand pickling liquid, |
and remain crunchy
|Generally long, around 8-12 inches||Smaller, no longer than 4 inches|
|Mild flavor||Mild flavor, however slightly more bitter|
How long does it take for cucumbers to be pickled?
The fermentation process should take about a week, seven days. After you pour the liquid and seal the jars, you should leave the jars in the fridge for about a week or until the bubbles have stopped going to the top. That indicates that the fermentation process is over.
However, you can leave the pickles in the fridge for up to 2 months. The longer you leave them, the more flavor and sourer they become.
What supplies do I need to pickle cucumbers?
There aren’t many things you need to pickle cucumbers. The process, although intimidating, is fairly easy. The necessary equipment includes:
Any of the 40 different types of cucumber will do.
Mason Jars (canning jars)
These can be found online or at a local store.
Spices (generally, the spices are dill-the spice and the fresh herb, peppercorn, mustard seed, garlic, coriander, celery seed, allspice berries, and red pepper flakes)
These are the general spices recommended for those to use. You are welcome to add spices or omit the ones you don’t want in your pickles. The fun part about pickles is that you can make them your own with flavor and twist.
You will want specific canning or pickling salt. Canning salt is made as pure as it can be, without the preservatives of regular table salt.
You won’t need as much sugar as you do salt; this is important. Otherwise, you’ll have very sweet pickles. Regular white sugar will work just fine.
Room temperature, tap water is fine for pickling.
Most pickle recipes call for regular white distilled vinegar. Some like to use half-white vinegar and half apple cider vinegar for a different taste. I would stick to white vinegar if this is your first time making pickles. Next time you can experiment with apple cider vinegar if you’d like.
If you are canning the pickles, you will need:
- Canning Lids/Lid Seals
- Jar Tongs
- Canning Pot
- Pot Holders
How do you pickle cucumbers?
Now we can begin the process! Follow this step, by step guide to making pickles. This guide is good for 8 pounds of pickles.
Start by combining 8 cups of water and 6 cups of your vinegar—Mix 1/4 of sugar and 1/2 cup of canning salt into the pot. Bring the mixture to a boil.
While you are waiting for the mixture to boil, you can start cutting your cucumbers into even pieces. Prep your jars by laying two garlic cloves, a sprinkle of dried dill, red pepper flakes, and some of the peppercorns in the bottom of the jar. Once some of the spices are in the bottom of the jar, add the cucumber slices.
Meanwhile, when the mixture starts to boil, add mustard seed, allspice berries, or any other leftover spices you may have. Some people also like to add bay leaves and thyme to this mixture. Take the pot off the stove, and let it cool for about 10 minutes.
Once slightly cool, carefully pour the liquid into the jars. This is where you can use the funnel if you’d like. Make sure to leave about half an inch open at the top of the jar to allow the mixture to breathe. Place the lid on, but don’t seal it too tightly.
You’ll want to get a large pot with a canning rack ready for the jars. Place the canning rack inside, fill the pot with water, and boil. Once boiling, carefully adds the jars into the pot and boil them for about 10 minutes.
After 10 minutes, use jar tongs and lift the jars out of the boiling liquid. Leave them undisturbed in a room temperature place for about 24 hours. If you are listening, you’ll hear the pop of the lid sealing. This means everything went perfectly.
After 24 hours, you should be able to press down on the center of the jar without it popping. This means it has been sealed and is now ready to be stored. Store canned pickles in a dark, room temperature place for up to 2 years. Once you crack a jar open, it can be stored in the fridge and should be eaten within two months.
Pickles are a fun thing to make, even though the process seems a little intimidating. Regarding food storage, pickles are a great beginner’s way in. The process is so fun, but it is also an excellent thing to teach children and do together as a whole family. Happy eating!
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