PROFESSIONAL Canning: Keep Cucumbers CRISPY! Quick Pickles in Rich Tomato & Pepper Base

Описание: Welcome to Culinary Compass! Tired of soggy, lifeless canned pickles? Join us as we explore the professional cooking techniques required to create incredibly crunchy, preserved cucumber pickles using a rich, flavorful tomato and red bell pepper base.

This recipe simplifies the often-intimidating process of home canning, focusing on precision and timing—key elements of Food Science and Culinary Education. We emphasize using a wide pot for efficient reduction on high heat, and crucially, limiting the cook time for the cucumbers to just 3-4 minutes. This minimal heat exposure ensures the cucumbers retain their essential crunch, while the bay leaves, vinegar, and sterilization process provide safe, long-term preservation for healthy living.

This method is perfect for preserving your garden harvest or fresh farmer's market finds. Pay close attention to the sterilization of jars and the crucial vacuum sealing technique (flipping the hot jars) to guarantee a foolproof batch of Gourmet pickles ready for winter storage. If you're looking for an easy, delicious, and highly reliable pickle recipe, this is it!

Don't forget to wipe the rims thoroughly before sealing to prevent bacterial growth. Subscribe to Culinary Compass for more professional tips on nutrition and food preparation!

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THE CRUNCHY CUCUMBER PICKLE RECIPE:

INGREDIENTS:
4.5 lbs Tomatoes (any type)
2.2 lbs Red Bell Peppers (diced 1/2 inch)
3-4 Bay Leaves
1 Head Garlic (peeled and chopped)
2 Tbsp Kosher Salt (total)
2 Tbsp Sugar
1 Cup White Wine Vinegar (or Apple Cider Vinegar)
1 Cup Vegetable Oil
Fresh Cucumbers (cut into 1-inch pieces)

INSTRUCTIONS:
1. Grind the tomatoes (skins on). Chop peppers.
2. Combine ground tomatoes and peppers in a wide pot over high heat.
3. Once boiling, add bay leaves. Cook until the mixture reduces by about an inch and thickens slightly.
4. Add chopped garlic and cook for 5 minutes.
5. Stir in salt, sugar, vinegar, and vegetable oil.
6. Add the cucumbers. Cook for only 3-4 minutes, or until they turn a very slight yellowish color. Do not overcook to maintain crunch.
7. Immediately transfer the hot pickles and liquid into sterilized jars.
8. Thoroughly wipe the jar rims, secure with a new, boiled lid, and flip the jar upside down to create a vacuum seal.
9. Cover the inverted jars and allow them to cool completely before storing them upright in a dark, cool pantry.