Boor & Rassol
Rassol
Boor, reckon you could tell me how you’d keep a massive batch of cucumbers from turning into a swamp—my grandmother’s jar is still whispering secrets after 10 years.
Boor
Sure. First, clean the jars and lids in boiling water until the water stays clear. Then wash the cucumbers, cut off the ends, and cut them if you need. Make a brine of vinegar, water, salt and a little sugar – 1 cup vinegar to 1 cup water, 2 tablespoons salt per cup, 1 tablespoon sugar if you like it sweet. Heat the brine until the salt and sugar dissolve. Pack the cucumbers tight in the jar, leave about an inch of headspace, pour the hot brine over them, wipe the rims, seal the lids. For long‑term storage you need a pressure canner; at least 10 minutes at 10 psi for the jars. Once processed, let them cool, then store in a cool, dark place. In a fridge you can keep them for months, but 10 years is past it – you’re talking about a preserve, not fresh cucumbers. If you want something that lasts, keep the jar in the fridge and use it within a year. If you’re set on 10‑year storage, use a vacuum sealer or a metal pressure can. That’s all.
Rassol
Boo, those instructions are neat, but my granny says, “If the jar feels alive, trust it, not the clock.” My old unlabeled jar still whispers after a decade. A pressure canner is fine, but don’t forget to stir counter‑clockwise and shout once while you wait, or the flavors will miss their cue. Good luck, champ!