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Homemade Pickles That Keep For A Long Time

Before you jump to Homemade Pickles That Keep For A Long Time recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Choose To Eat.

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For those of you who want to begin living a healthier life the tips above will be able to help you do that. Something that you ought to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to homemade pickles that keep for a long time recipe. To cook homemade pickles that keep for a long time you need 7 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Homemade Pickles That Keep For A Long Time:
  1. You need 15 Mini-cucumbers
  2. Take 5 Or ordinary cucumbers
  3. Provide 350 ml ◎Wine vinegar
  4. Take 3 tsp ◎Sugar
  5. Provide 3 to 4 leaves ◎Bay leaf
  6. Take 8 ◎Black peppercorns
  7. Get 2 ◎Red chili pepper
Instructions to make Homemade Pickles That Keep For A Long Time:
  1. Put the ◎ ingredients in a pot and bring to a boil. Let cool.
  2. Rub the cucumbers with salt on a cutting board. Wipe off any moisture with a paper towel and put the cucumbers in a jar. Pour the liquid from Step 1 into the jar, seal, and store in the refrigerator. That's it!
  3. The cucumbers rise to the surface, so cover with plastic wrap to keep them from being exposed to air. Ready to eat in 2-3 days. The container in the photo is a WECK 750 ml.
  4. Use mini-cucumbers 11-15 cm long. Cut ordinary cucumbers in half. Pack them in so there are no gaps.
  5. For pickles that you plan to eat soon,make them the same way, using half water and half vinegar. They will keep for more than 2 weeks. Try using cauliflower, carrots or celery, too!

As long as you have some peppercorns and garlic, you're pretty much set for a basic pickle recipe. Making Homemade Pickles Is Easier Than You Think. Bite into a pickle and you're instantly connected with a method of food preservation that's thousands of years old. You can then preserve or "keep" your pickled foods for a few weeks in the fridge, or for the long haul by canning. We kept it simple by adding a few crushed garlic cloves and fresh dill, but feel free to get creative.

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