Sour Cucumber Pickles

 

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Some Sour Pickle recipes do not call for vinegar, one of the disadvantages being that the vinegar kills off the beneficial probiotic bacteria. The advantage to using vinegar is that it also kills off harmful pathogenic bacteria that would have otherwise developed in the fermentation process.

All unprocessed foods contain microorganisms, such as molds, yeasts, enzymes and bacteria . Heat treatments and vinegar are used to preserve the food by killing off the harmful micro-organisms.

This recipe does not call for a heat treatment, but the use of Vinegar is necessary for a safe pickle, without it you'd be in a real pickle when you ingest these harmful micro organisms.

Sour Cucumber Pickles

4 cups Cucumbers
4 tsp Sugar
2 tsp Canning/pickling salt
2 tsp Mustard, dry
1/8 tsp Alum
Cider vinegar
Water
 

 


Wash cucumbers in cool water and pack into a
canning jar big enough to hold them.

Add sugar, salt, dry mustard and alum. Fill jar about 2/3 full with vinegar.

Fill remaining portion of jar to cover cucumbers with water. Put lid on jar.

Agitate lightly every day for about a week to mix spices in with the cucumbers. Then put in a cool dark place for about 3 months while the cucumbers work.

Don't be too impatient to try the pickles.

THEY TASTE HORRIBLE IF THEY HAVEN'T AGED PROPERLY. AT LEAST A MONTH

 






 
   

 

Mustard Pickles     Sweet Gherkins      Bread and Butter Pickles      Basic Dills