Everything you need to know about how to make lacto-fermented and vinegar-pickled cucumbers.
for food preservation, rest assured, that's not their role here: The acidification of the food more than covers our food-safety bases., though I'm confident that a fair amount of people will say that onions are never optional! The Eastern European-influenced picklers among you will want to add thinly sliced rounds of white onions, as I do in my recipes here..
The one trick for reducing cucumber softening that does work is to remove the enzyme residue from the flower-end of the cucumber. This little spot is the remnant of the blossom and is rich with enzymes that, when the cucumber is separated from the plant, accelerate decay. Get rid of it. Either slice off 1/8 inch from the blossom-end or gently scrape off the blossom end with a spoon or your thumbnail. That should be the first thing done to the cukes when you get them home.
Packing cucumbers into a canning jar is a bit of an art. A visit to a county fair will reveal expert-level jar packs with beautiful, uniformly sized cucumbers perfectly lined up in the jar. If you plan on entering the fair, then do that. Otherwise, your goal should be twofold. The first is packing the cucumbers, whether whole or speared, as tightly as you possibly can without completely crushing them. The second is keeping the cucumbers below the shoulder-line of the jar.
One thing to consider about heat-processing your pickles is that the heat interferes with the holy grail of perfect pickles: the crispy crunch. Any time you process your pickles in a hot-water bath or steam canner, you're cooking them. And cooking will result in softer pickles. If your perfect pickle is akin to the Claussen or Vlasic brands you find in the refrigerator case at the market, then your only option for storing is in the fridge.
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