Recently, he shared a spectacular life hack for making your very own pickles in under an hour.
Mike mixes half a mason jar of white vinegar, ¼ jar of water, some fresh dill, garlic powder, fresh pepper, and a splash of apple cider vinegar. He then puts his mixture in a pot and brings it to a boil.
Meanwhile, he’s slicing up a cucumber into medallions, because it’s no secret that the special ingredient for making pickles is cucumber. He then puts the cucumber medallions into the mason jar and pours in the boiling mixture. Don’t forget to add that dill on top!
He lets his cucumbers and liquid brine sit for an hour before putting the lid on.
While this recipe may seem simple, pickling is serious business.
According to the University of Minnesota, it’s important to follow pickling recipes as written because the levels of acidity (aka, vinegar) are key to the safety of the pickling process as well as the flavor. Adding an acid like vinegar to a low-acid food like cucumber increases acidity levels, preventing microbes—like yeast and mold—from growing.
The National Center for Home Food Preservation has lots of tried and true recipes for all kinds of pickles, though they might not be as quick as Mike’s!
And since Mike’s pickles aren’t canned, their shelf life isn’t as long as sealed pickles from the store. According to preserveandpickle.com, fridge pickles (aka, pickles made using Mike’s method) can be stored in the fridge for 2-4 weeks. But if you’ve lost track of how long your 1-hour pickles have been in the fridge, you can always employ the smell test. If something looks or smells bad, toss it!
Better safe than sorry. Besides, you can make another batch in an hour flat.
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