Pickling techniques (boiling vs no boiling)
Im a big pickle fan (savory, not sweet)
Ive tried many recipes over the years and have experimented with my own , and passed down family recipes as well.
Im not interested in canning or long term storage. Basically I eat as I go.
I love pickles at all stages ( from the cucumber stage, all the way to sour..), so I am known for sneaking a pickle each day, usually emptying the jar before they have made it through the complete cycle.
So,the question is :
Some recipes call for boiling the liquid ( water, salt, dry spices, garlic....) then dumping it on the cucumbers and letting them sit.
Other recipes call for adding all ingredients, not boiling or heating up ( cold water ...)
So, has anyone had any preference to either method ( pros / cons). Any other suggested methods? Is there a reason for one over the other?? Any other pickling comments or suggestions welcome. Want to get my act together before i have more cukes then i know what to do with .