Over the years we heard many different recipes for pickles but till now there are only two of them we like and use every year. "Summer sour pickles" and "Winter sour pickles" we call them like that cause that's the time we eat them. So this are recipes for those 2 ways.
SUMMER SOUR PICKLES
Wash medium size pickles, chop of the tops of the pickles and cut them on 4 parts but only till the middle of the pickle
Put them in the jar and add some dill
Cook salty water ( 1 tea spoon of salt on 1 , 5 liters of water)
When it boils pour water inside the jar and tap it
Leave the jar in the sun till pickles and water turn white. Normally it takes 2 - 3 days, but if you have temperatures over 38°C (100F ) it takes only one day.
Cool them and they are ready to eat
WINTER SOUR PICKLES
Wash pickles and fill the jars with them. If you use medium pickles for the jars of 780 ml (0. 21 gal) there should be enough space for 2 rows of pickles..
Between the rows place some dill
You can also put zucchinis o peppers with pickles if you like that. I've placed zucchini cause it was the only one and I had nowhere to put it :)
I've filled 3 jars with pickles
For sour pickles you should get 2 liters of 3% vinegar. We have 9% in our stores so we get it with 0 , 5 liters of 9% vinegar and 1 , 5 liters of water.
In the water and vinegar add 3 tablespoons of sugar and 1 tablespoon of salt.
Cook till it boils and than pour it over the pickles.
Cover the jars and leave it to cool overnight.
The next day take a pot and place a kitchen napkin on bottom and place the jars on top of the napkin. Fill the pot with water but only till 2/3 of the pickle jar.
Place it on the stove and heat it on high temperature till it boils than lower the temperature and cook it for about 30 minutes.
Leave it to cool off in the pot.
This way pickles can last whole year without spoiling.
This is one jar from last year. Pickles are still good and done without any additives or preservatives.
- Vegetable Encyclopedia