Hello Jonas,
It is truly commendable that you are looking into food preservation, especially for items your children enjoy. It's a wonderful skill and provides great satisfaction. When it comes to pickling, consistency and proper technique are key to moving beyond "just ok" results. Here is a tried and true method I often recommend, focusing on a safe and flavorful outcome for both cucumbers and tomatoes.
Equipment You Will Need:
- Several pint or quart-sized canning jars with new lids and rings (washed and sterilized)
- Large pot for boiling water (for water bath canning)
- Smaller pot for brine
- Canning funnel
- Jar lifter
- Clean towels
Ingredients for 2-3 Pint Jars (Adjust as Needed):
- 4-5 medium pickling cucumbers (Kirby or similar), sliced into spears or rounds
- 1.5 cups small firm tomatoes (cherry or grape), whole or halved if larger
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tablespoons pickling salt (do not use iodized table salt)
- 1 tablespoon granulated sugar (optional, for a slightly sweeter pickle)
- 4-6 cloves garlic, peeled and smashed
- 2-3 fresh dill sprigs or 1.5 teaspoons dill seeds
- 1.5 teaspoons mustard seeds
- 0.5 teaspoon black peppercorns
- Optional: a pinch of red pepper flakes for a little heat
Method:
Step 1: Prepare Your Jars and Vegetables
First, ensure your jars are meticulously clean. You'll want to sterilize them by boiling them in a large pot of water for at least 10 minutes, keeping them hot until ready to fill. New lids should be simmered in hot (not boiling) water to soften the sealing compound. Wash your cucumbers and tomatoes thoroughly. For cucumbers, you can slice off the blossom end to prevent enzymatic softening, then cut them into spears or rounds. Leave small tomatoes whole, or halve larger cherry tomatoes.
Step 2: Prepare the Brine
In a separate saucepan, combine the white vinegar, water, pickling salt, and optional sugar. Bring this mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are fully dissolved. Keep the brine hot.
Step 3: Pack the Jars
Carefully remove a hot, sterilized jar from the boiling water. Place your chosen spices – garlic, dill, mustard seeds, peppercorns, and red pepper flakes – into the bottom of the jar. Then, tightly pack the cucumbers and tomatoes into the jar. Try to alternate them for an attractive look, ensuring no air pockets are visible. Leave about a 1/2-inch headspace from the rim of the jar.
Step 4: Pour the Brine and Seal
Using a canning funnel, carefully pour the hot brine over the packed vegetables, ensuring they are fully submerged. Maintain the 1/2-inch headspace. Remove any air bubbles by gently tapping the jar or running a clean, non-metallic utensil around the inside edge. Wipe the rim of the jar with a clean, damp cloth to ensure a perfect seal. Center a hot lid on the jar and screw on the band until it is fingertip tight – do not overtighten.
Step 5: Process in a Water Bath
Place the filled jars into your large pot of boiling water, ensuring they are covered by at least 1-2 inches of water. Bring the water back to a full, rolling boil. For pint jars, process for 10 minutes. For quart jars, process for 15 minutes. (Adjust for altitude if necessary – add 1 minute for every 1,000 feet above sea level.) Once processing time is complete, turn off the heat, remove the lid from the pot, and let the jars sit in the hot water for 5 minutes before carefully removing them with a jar lifter.
Step 6: Cool and Store
Place the hot jars on a clean towel on your countertop, allowing ample space between them. Do not disturb them for 12-24 hours. You should hear a "pop" as the lids seal. After cooling, check for a proper seal (the lid should be concave and not flex when pressed). Any unsealed jars should be refrigerated and consumed within a few weeks. Store sealed jars in a cool, dark place for optimal flavor and shelf life. Wait at least 2-4 weeks before enjoying for the best pickled flavor. This allows the flavors to meld beautifully.
Following these steps meticulously should give you consistently excellent pickled tomatoes and cucumbers that your kids will surely love! Happy preserving!
