Make Pickles

Pickles are always delicious, but if you make your own pickles, you'll be able to enjoy them even more. Not only will you be able to choose exactly how sweet or spicy your pickles are, but you'll also savor the flavor of a homemade pickle job well done. If you want to know how to make pickles, just follow these steps.

Steps

The Basics of Making Pickles

  1. Use the freshest cucumbers possible. The fresher the cucumbers, the crunchier your pickles will be. If the cucumbers are already a bit soft, then your pickles will be soft too. Plan a trip to the market or produce aisle right before you begin your pickling adventure.
  2. Always slice off the blossom end of the cucumber. The blossom end is the end with the small brown circle on it. The end has an enzyme that can make your pickles softer, and therefore a bit more soggy.[1]
  3. Consider your cuts. The more you cut or slice the cucumbers, the thinner the pieces will be, and the less crunchy they'll be as a result. If you want truly crunchy pickles, you can just slice a cucumber a few times, so that they'll retain their original shape more. If you use whole pickles, they'll have even more of a kick than the spears.[2]
  4. Don't skimp on the salt. You need the salt to draw the water out of the cucumbers and to preserve the pickles for longer. If you're trying to manage your diet, you can skimp on the sugars or other ingredients a bit, but stick to the necessary amount of salt or you'll be disappointed in your pickles.

Simple Pickles

  1. Gather your ingredients. Here's what you'll need to make simple pickles:
    • 4 medium cucumbers
    • 4 onions
    • Salt
    • 2 cups sugar
    • 1 cup vinegar
    • 2 tbsp. chopped fresh parsley
  2. Slice four medium cucumbers and 4 onions. Peel the skin off the cucumbers and slice them into thin medallions. Dice the onions into small pieces.
  3. Layer the cucumbers and onions in a container. Lay down a layer of cucumbers followed by a layer of onions. You can use a fork to evenly distribute the onions over the pickles. Lightly salt the layer and then add another layer of cucumbers and onions and salt it again. Continue to layer the cucumbers and onions until you've used up all of the vegetables.
    • The container should be at least {{safesubst:#invoke:convert|convert}} x 9 inches (30.5 x 22.8 cm) and should be at least half a foot (15.2 cm) tall. These dimensions will help the cucumbers absorb the juices.
  4. Refrigerate overnight. Seal the container and refrigerate overnight, letting the cucumbers release their moisture.
  5. Make pickling liquid. To make pickling liquid, simply mix together two cups of sugar, one cup of white vinegar, and {{safesubst:#invoke:convert|convert}}. chopped fresh parsley in a saucepan. Cook this mixture on a stovetop until the sugar dissolves into the mixture.
  6. Pickle the cucumbers. Remove the cucumbers from the refrigerator and drain off the excess liquid. Then pour the hot sugar syrup over top of the cucumbers and return them the refrigerator. The pickles will be ready to eat the following day. They will store in the refrigerator for several weeks.
  7. Serve. Remove the pickles from the refrigerator the next day and eat them as a salad, put them on a sandwich, or eat them as a side dish to a main course.

Spicy Pickles

  1. Gather your ingredients. Here's what you'll need to make spicy pickles:
    • 1 lb. medium cucumbers
    • 3 cloves garlic
    • ½ tsp. black peppercorns
    • ½ tsp. whole mustard seed
    • 1 tsp. fresh dill weed
    • 1 dried bay leaf
    • 2/3 cup organic light brown sugar
    • 6½ tbsp. white distilled vinegar
    • 6½ tbsp. white-wine vinegar
    • ¾ cup water
  2. Peel 1 lb. medium cucumbers.[3]
  3. Slice the cucumbers. Slice them into thin medallions that can be easily spread out in a container or jar.
  4. Place the cucumbers in a 2-quart container or jar. This size will be perfect for pickling the cucumbers.
  5. Add 3 cloves chopped garlic, ½ tsp. black peppercorns, ½ tsp. whole mustard seed, 1 tsp. fresh dill weed, and 1 dried bay leaf to the container. Stir the container to distribute all of these ingredients over the cucumber.
  6. Make the pickling mixture. To to this, simply combine 2/3 cup organic light brown sugar, 6½ tablespoons white distilled vinegar, 6½ tablespoons white-wine vinegar, and ¾ cup water. Stir this mixture well until the sugar and vinegars combine and until all of the sugar dissolves.
  7. Pour the pickling mixture over the cucumbers. To evenly distribute the mixture over the pickles, close the jar or container and shake it well.
  8. Cover and refrigerate. Let the cucumbers stay in the refrigerator for at least 24 hours for the fullest flavor.
  9. Serve. Serve the pickles as a side dish or place them into a sandwich. These pickles will last in the refrigerator for up to three months.

Garlic Dill Pickles

  1. Gather your ingredients. Here's what you'll need to make garlic dill pickles:
    • 3 lbs. kirby cucumbers
    • 1½ cups apple cider vinegar
    • 1½ cups filtered water
    • 2 tbsp. pickling salt
    • 8 peeled garlic cloves
    • 4 tsp. dill seed
    • 2 tsp. black peppercorns
    • 1 tsp. red chili flakes
  2. Wash and dry 3 lbs. kirby cucumbers. Cut them into spears. Remove the blossom end. [4]
  3. Make the brine. Combine 1½ cups apple cider vinegar, 1½ cups filtered water, and {{safesubst:#invoke:convert|convert}}. pickling salt in a saucepan. Bring this mixture to a boil.
  4. Divide 8 garlic cloves, 4 tsp. dill seed, 2 tsp. black peppercorns, and 1 tsp. red chili flakes between two quart jars. If you don't have two quart jars, you can use four pint jars instead.
  5. Place the cut cucumbers into the jars. You should pack them in as tightly as you can without crushing them.
  6. Pour the brine into the jar. Leave just 1/4 inch of space above the surface of the brine and the rim of the jar. You can gently tap the jars to remove any air bubbles. Air bubbles can damage the pickling process.
  7. Cover the jars. Place the lids on the jars, but don't screw them on too tightly -- the mixture needs to breathe a bit.
  8. Let the jars cool. Wait at least 10-15 minutes for the jars to cool down.
  9. Refrigerate. You should let the pickles sit in the refrigerator for at least a week for best results.
  10. Serve. Serve the pickles as a side to any meal, or enjoy them as a snack at any time.

Sweet Pickles

  1. Gather your ingredients. Here's what you'll need to make sweet pickles:
    • 2 lbs. cucumbers
    • 1 cup apple cider vinegar
    • 1/8 cup salt
    • 1 cup white sugar
    • 1/4 tsp. ground turmeric
    • 1/2 tsp. mustard seed
    • 2 sweet onions
  2. Make the brine. Combine 1 cup apple cider vinegar, 1/8 cup salt, 1 cup white sugar, 1/4 tsp. ground turmeric, and 1/2 tsp. mustard seed together in a small saucepan over medium-high heat.[5]
  3. Bring this mixture to a boil and let it cook for at least 5 minutes.
  4. Slice 2 lbs. cucumbers and 2 sweet onions. Slice each cucumber into at least 3-4 spears, depending on the thickness of the cucumber. Dice the sweet onions into small pieces.
  5. Pack the veggies into a 1-quart canning jar. Place them in tightly without crushing them. If you don't have a 1-quart jar, you can use two pint jars instead.
  6. Pour the brine over the veggies in the container. Place the lid on the container and shake it well to stir around all of the ingredients.
  7. Refrigerate. Keep this mixture in the fridge for at least 24 hours for best results.
  8. Serve. Enjoy these sweet pickle spears as a snack or as a side with your next sandwich or meal.

Related Articles

Sources and Citations

  1. ↑ http://groworganic.com/organic-gardening/articles/cut-those-blossom-ends-off-your-cucumbers
  2. ↑ http://www.seriouseats.com/2011/08/how-to-make-garlic-dill-pickles-canning-pickling-kirby.html
  3. ↑ http://www.organicgardening.com/cook/refrigerator-pickles
  4. ↑ http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html
  5. ↑ http://allrecipes.com/recipe/summertime-sweet-pickles/
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