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So we get our cucumbers in a pot. And since we have two different kinds, we put the other
ones in another pot. Ok, so- some vinegar. I cook by the eye. Makes it hard sometimes to follow. So, let’s
say…these ones are going to be the sweet ones. So they get two heaping spoonfuls of
sugar. And these ones are going to be milder in terms of how much sugar it has. Now, I
had mentioned how mustard gives it a special kick, so just a little dash. And we want to
put a pickling spice over here and over here. Some salt. The basic rule of how much salt
is you put, like, the bottom of your palm for a flask. That’s not very scientific
is it? Since these ones were less sweet, let’s make them a little bit spicy. So let’s put
some extra pepper on there. So when your pickles are- when your cucumbers to be pickled are
boiling, you want to lower the heat so that they are not boiling too strongly. But you
want to have them boiling. Simmering, but you want a definite boil. They smell good.