Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method. You also decide how much sugar and salt you use. And there’s no reason to add chemicals or preservatives you can’t pronounce the name of. I've tried them with less salt and they are still very good. I also use sea salt instead of table salt because I like the coarse texture, and I use a lesser amount of salt. If you are new to canning or would like a refresher on water bath canning, this article from National Center for Home Food Preservation is helpful. Vinegar: I have used white vinegar that is 5% in acidity. You can also use apple cider or white wine vinegar – just ensure the acidity level is 5%.

Cool the brine faster. If you want to speed up the cooling process of the brine, carefully transfer the hot brine to a heat-proof jar or bowl and place it in fridge or freezer to cool it down faster. Slice your cucumbers into 1/4 inch slices. We like to use our Crinkle Cutter to make them look fancy.

Key Ingredients in Spicy Pickles

Sugar: To add the sweetness to balance add out the spicy flavor, you will need white granulated sugar. They are really easy to make this way with no special equipment needed. I use canning jars, but any type of glass jars will do. Canning jars can be bought by the case as this is an inexpensive way to have plenty of pretty little jars to put vegetables in. Using a jar lifter, place filled jars into your water bath canner that is near the boiling point, making sure to have about 1-2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes. Adjust heat to medium-high, place on the canner lid, and bring water to a rolling boil. Once the boil begins, start a timer and process for the time indicated in the recipe below. Strain the brine through a sieve, pour into a large stainless steel pot, and bring to a boil. When a rolling boil has been achieved, lower the heat and simmer for 5 minutes.

Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Coconut milk or cream - You can add half cup of coconut milk or double cream in the curry sauce if you love the rich creamy curry sauce. Adding cream can also balance the chilli heat. Now wipe the rims of the jar clean and place a clean lid on top. Tighten the the band to finger tight only.Add more or less spice. To your taste, add as many red pepper flakes as you like. You could also add some fresh jalapeno (or another hot pepper) slices. Use apple cider vinegar instead of regular white vinegar. This gives you a sweeter, spicier flavor. Don’t alter the amount of vinegar used. The acidity level should remain the same. Once the timer ends, remove the lid, leave the jars in the hot water, and set your timer for another five minutes.

Heat the pan to medium heat and add 3 tbsp of oil. Add cumin seeds, and cardamom and let it sizzle for a few seconds until fragrant. Salt – ensure you use coarse cooking salt. Regular table salt is finer, much stronger, and may contain anti-caking agents. We use the salt to draw out the excess moisture from the cucumbers and soften the onion. Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans. Fill a canning pot with water and bring to a boil. Allow enough room so that when the bottles are added the water doesn’t overflow. Place jars in a water bath canner – the top of the jars must be covered entirely with water. Bring water to a boil and process for about 15 minutes. Remove the canner lid, wait 5 minutes, then remove the jars. Allow the jars to cool and store.Cut jalapeno peppers in half with gloves, remove seeds, and set aside. Jalapeno Peppers Step 5: Brine Vegetables Place the jars in a hot water bath canner that is near boiling. Make sure that there is approximately 1-2 inches of water above the top of the jars. Clean your jar rims with a damp cloth, center a clean lid and ring on each jar, and tighten to finger-tight. Coarse sea salt: ensure you use cooking salt or coarse sea salt. Regular table salt may contain anti-caking agents and is much stronger. My job was to run up and down the stairs whenever anyone needed anything. Sitting at the top of the stairs was a good place to watch and stay out of trouble.