How to Make the Best Shelf-Stable Pickles ...Middle East

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How to Make the Best Shelf-Stable Pickles
I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was too sweet or the cucumbers were bitter. Eventually, however, I figured it out: a pickled vegetable that remains crisp for two years on the shelf is, it turns out, easy to make, as long as you can get really fresh cucumbers and you have an immersion circulator. Choose the right cucumbersMost people who make pickles go wrong before they ever start the pickle process. If you’re buying pickling cucumbers at the grocery store, you’ve already lost the war. To be good pickles, you need cucumbers that were pick

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