🥒 Salt in Pickles Amount: Typically 2–5% salt brine (by weight of water). Example: For 1 liter (1000 ml) of water, add 20–50 g of salt (about 1–3 tablespoons). Why: Salt draws water out of the cucumbers (osmosis), keeping them firm. It prevents bad bacteria growth, allowing beneficial lactic acid bacteria to thrive (if you’re fermenting).

Step 4: Closing and Sterilization

1. Seal the Jar: Secure the lid tightly on the jar to keep the contents safe and sealed.
2. Sterilize in Hot Water: Place the jar in a pot of hot water and sterilize for about 10 minutes. This step is vital for ensuring that your pickles remain safe to eat and have a longer shelf life.

Step 5: Turning and Cooling

1. Let Them Cool: After sterilization, allow the jars to cool slightly.
2. Turn Upside Down: For added flavor infusion, turn the jars upside down for a few minutes. This will help distribute the brine evenly.
3. Store in a Cool Place: Once cooled, store the jars in a cool, dark place. Your pickles will be ready to enjoy in a few days!