How to Make Perfect Homemade Pickles – A Traditional Recipe Without Preservatives

Good day, and welcome to Recepttura! Winter is the perfect time to prepare delicious homemade pickles, and today, we’ll show you how to make them using a traditional, preservative-free recipe. These pickles have an unbeatable taste, far superior to anything you can buy in stores. Follow our step-by-step guide to ensure the best results!

Preparing the Cucumbers

Before we start, selecting fresh gherkin cucumbers is essential. For this recipe, we’ll need 5 kilograms of cucumbers, which should be:

Washed thoroughly – Soak them in water and clean them using a clean sponge or brush.

Trimmed if necessary – Cut off the ends if needed.

Rinsed under running water – This removes any remaining debris.

Left to dry – Proper drying helps preserve their crunchiness.

Preparing the Jars

To ensure a long shelf life, it’s crucial to sterilize the jars and lids properly. Here’s how:

Wash the jars and lids thoroughly with hot water.

Dry them completely before use.

Packing the Jars

Once the jars are ready, carefully pack the cucumbers inside. Press them in firmly but avoid crushing them. To enhance the flavor, add the following spices to each jar:

10 peppercorns

A pinch of dried dill (or fresh dill sprigs for an even better taste)

Making the Brine

For a batch of 5 kilograms of cucumbers, you’ll need:

180 grams of sugar

90 grams of salt

900 milliliters of alcoholic vinegar (9% acetic acid)

3 liters of cold water

Mix all the ingredients well until the sugar and salt dissolve completely. If your bowl is too small, prepare the solution in two separate batches. Before pouring, transfer the brine into a measuring cup or another easy-to-pour container to prevent spills.

Filling the Jars

Pour the brine into each jar, ensuring that all cucumbers are fully submerged. Seal the jars tightly with their lids.

Pasteurization Process

To ensure the pickles are safely preserved, follow these pasteurization steps:

Place a cloth at the bottom of a large, wide container.

Arrange the sealed jars inside, making sure they don’t touch each other.

Fill the container with water up to the edge of the jars.

Heat the water until it starts boiling, then turn off the heat.

Leave the jars in the hot water until it cools completely (preferably overnight).

Storing the Pickles

The next day, remove the jars, wipe them clean, and store them in a cool, dark place. Your homemade pickles will be ready to enjoy after a few weeks of fermentation.
Happy pickling!