Why do aI have to cut the end off my pickles?
Must I cut off both ends before canning cucumbers?
If I ferment do I need to cut off the end of my pickles?
What end to I cut off my pickles for canning?
Great question with two answer's. When you are getting ready to make your pickles you have a few decisions to make when it comes to cutting off the tips/ends.
For instance if you are fermenting and making a deli type of pickles you would only remove the 1/16 inch off the blossom end. It will prevent your fermented pickles from becoming mushy pickles. .
|Regular cucumber with ends cut|
For a standard pickle slice like for bread and butter you need to remove the end's only because you never see jar's with the ends in, well I have not. When you are making spear's many people cut the end off and many leave it on.
What ever you decide here are a few tips from my favorite spot's to find an answer's
National Center for Home Preservation
|See the blossom on the end. BAD END!|
Cutting off the tip of the cucumber that held the blossom is essential because it has enzymes in the bloom that will make your pickles soft and possibly unsafe to eat. Keep in mind they are talking about the end with the blossom that is one end and to tell which end this is look at your cucumber. If you grow your own you will see the end of the cucumber has the blossom on it this is the end you cut. Not the stem that the cucumber hangs from.
In a market you can tell by simply looking at the cucumber there are two ends. The end that has a smooth spot is not where the blossom was. The end that has the rough end is where the blossom was. So you need to cut a 1/16 of an inch off the blossom end of your cucumber. Here is a link to the section of my blog that has all the pickle recipes I have made with success. Please feel free to eamil me with any questions to firstname.lastname@example.org