Crunchy refrigerator cucumber pickles

STEP BY STEP

Let’s make it, step by step

1. 01

   Soak the cucumbers

   Soak in very cold water for 2–4 hours. Rinse and trim the ends.

2. 02

   Prepare the jar

   Wash and rinse the jar thoroughly. Prepare the lid separately. The video also treats the empty jar; this does not make the filled jar shelf-stable.

3. 03

   Pack the jar

   Add the garlic, allspice, bay leaf, blackcurrant leaf, parsley and mustard seeds. Pack in the cucumbers firmly without crushing them.

4. 04

   First hot fill

   Fill with hot water and leave for about 20 minutes.

5. 05

   Make the brine

   Drain the water into a pan. For 550 ml water, add 1 level tablespoon of salt and 3 level tablespoons of sugar. Stir and bring to a boil.

6. 06

   Second hot fill

   Refill with the hot brine. If more is needed, make extra in the same proportions rather than diluting with plain water.

7. 07

   Note the original vinegar strength

   The original video adds exactly 5 ml of 70% vinegar essence after the second fill, before the lid. This records the original concentration; it is not interchangeable with ordinary vinegar. Follow the concentrate manufacturer’s safety instructions.

8. 08

   Refrigerate, never shelf-store

   Once cooled, place in the refrigerator. Do not keep this version in a cupboard or other warm place. For long-term preservation, use a separately tested canning recipe.