I did some simple pickling the other day using a few cukes that I had to pick. I made a simple brine using white vinegar, sugar and cloves to taste, brought to a slight boil then poired over slices cukes, along with a few cinnamon sticks and a sprinkle of mustard seed in the jars.
Because I only made 2 jars of pickles, I did not bother to do the actual canning process after I filled the jars. Instead, I refrigerated the them after they had cooled.
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