✨Realistic✨ HOME CANNING: PICKLES, Pickled TOMATOES, Pickled ONIONS

🧑‍🍳 Recipe Card: PICKLES 🔥 Nutrition Info - ~ 122kcal per 100g 💪Difficulty - ★★⯪☆☆ 🥢Required Item - Glass jars 🌡Cooking Temperature - Low to Medium heat ⏲️ - 2:25 h (soaking cucumbers takes 2h) 🧾 Ingredient list (1kg cucumbers) 1 bell pepper 2 dill umbels 4–6 cloves garlic 8–10 black pepper For the brine 1 liter water 1 tbsp salt 2.5 tbsp sugar 2 bay leaves 1 tsp vinegar essence (70%) (or 8 tsp 9% vinegar) 🥄🔪 Instruction Wash the cucumbers thoroughly and soak them in cold water for 1–2 hours. Wash the glass jars (do not skip!) Prepare the brine: Bring it to a boil and let the salt and sugar fully dissolve. Add the vinegar only after the water has boiled and you’ve taken the pot off the heat. Do not add vinegar during cooking, otherwise it will evaporate and the brine won’t have the proper effect. Pour freshly boiled water over the jars and lids to sterilize them. Washing alone isn’t enough, even dishwasher‑clean jars must be sterilized with boiling water. Pour boiling water over the dill to sterilize it (herbs can carry dirt) Place the bell pepper pieces, sliced garlic, and dill at the bottom of each jar. Add the cucumbers on top. Pack them snugly but gently , they should be tight, but not crushed. Pour in enough hot brine to fully cover the cucumbers. Close the lid and shake the jar gently to help trapped bubbles rise. Open the lid to let the air escape, then close it again. Choose a large, wide pot. Line the bottom with cotton fabric (only natural materials, synthetic fabric will melt). Place the jars on top, making sure the cloth also covers the sides so the jars don’t hit each other. Heat the pot over low to medium heat and bring it to a gentle boil. Boiling times: Pint jars (500 ml or less): 10 minutes Quart jars (1 L): 15 minutes 🧑‍🍳 Recipe Card: Pickled Tomatoes 🔥 Nutrition Info - ~ 320 kcal per 100 g (due to added oil) 💪Difficulty - ★★⯪☆☆ 🥢Required Item - Glass jars 🌡Cooking Temperature - Low to Medium heat ⏲️ - 1 h 🧾 Ingredient list (2kg tomatoes) 2l Water 2 tbsp Salt 6 tbsp Sugar black pepper (~5 per jar) 3btsp Vinegar (9%) 1 tbsp Vegetable oil per jar 3 Small onions 6 Garlic cloves 🥄🔪 Instruction Wash the tomatoes. Wash the glass jars (do not skip!) Prepare the brine: Bring it to a boil and let the salt and sugar fully dissolve. Add the vinegar only after the water has boiled and you’ve taken the pot off the heat. Do not add vinegar during cooking, otherwise it will evaporate and the brine won’t have the proper effect. Pour freshly boiled water over the jars and lids to sterilize them. Washing alone isn’t enough, even dishwasher‑clean jars must be sterilized with boiling water. Place the bell pepper pieces sliced garlic at the bottom of each jar. Add the tomatoes on top. Pack them snugly but gently, they shouldn't be tight. Pour in enough hot brine to fully cover the tomatoes. Slide a spoon inside the jar, lifting from the bottom to help all bubbles escape. Add vegetable oil on top. Choose a large, wide pot. Line the bottom with cotton fabric (only natural materials, synthetic fabric will melt). Place the jars on top, making sure the cloth also covers the sides so the jars don’t hit each other. Heat the pot over low to medium heat and bring it to a gentle boil. Boiling times: Pint jars (500 ml or less): 5 minutes Quart jars (1 L): 10 minutes 🧑‍🍳 Recipe Card: Pickled onions 🔥 Nutrition Info - ~ 32kcal per 100g 💪Difficulty - ★★⯪☆☆ 🥢Required Item - Glass jars 🌡Cooking Temperature - Low to Medium heat ⏲️ - 45min 🧾 Ingredient list (500g onions) 500l Water 0,5 tbsp Salt 1,5 tbsp Sugar black pepper (~5 per jar) 2tsp Vinegar (9%) Dill 🥄🔪 Instruction Wash the onions thoroughly. Wash the glass jars (do not skip!) Prepare the brine: Bring it to a boil and let the salt and sugar fully dissolve. Add the vinegar only after the water has boiled and you’ve taken the pot off the heat. Do not add vinegar during cooking, otherwise it will evaporate and the brine won’t have the proper effect. Pour freshly boiled water over the jars and lids to sterilize them. Washing alone isn’t enough, even dishwasher‑clean jars must be sterilized with boiling water. Pour boiling water over the dill to sterilize it (herbs can carry dirt) Place the bell pepper pieces and dill at the bottom of each jar. Add the onions on top. Pack them snugly, they should be tight. Pour in enough hot brine to fully cover the onions. Slide a spoon inside the jar, lifting from the bottom to help all bubbles escape. Choose a large, wide pot. Line the bottom with cotton fabric (only natural materials, synthetic fabric will melt). Place the jars on top, making sure the cloth also covers the sides so the jars don’t hit each other. Heat the pot over low to medium heat and bring it to a gentle boil. Boiling times: Pint jars (500 ml or less): 2 minutes Quart jars (1 L): 5 minutes 00:00 PICKLES 06:44 TOMATOES 12:29 Pickled ONIONS