How to Make Pickles

Homemade pickles are a great way to make a cucumber harvest last. Besides being tasty, pickles offer health benefits like antioxidants and high fiber. Knowing exactly what is in your pickles and where your pickles came from (if you grow them yourself) is an added benefit of making pickles. Your family will appreciate these sweet or sour treats, and they make thoughtful gifts for friends.

Things You'll Need

• 1 gallon container for every 5 lbs. cucumbers
• Stainless steel, enamel or aluminum long-handled spoon
• Glass or food-safe plastic for fermenting
• Wide funnel
• Tongs
• Plastic knife
• Glass canning jars
• Airtight lids and seals

Instructions

1. Pick cucumbers in the morning for the best taste. Choose cucumbers that are either specifically for pickling or that don't have thick skins. If purchasing cucumbers, avoid cucumbers with a wax coating, as these will not pickle. Wash the cucumbers carefully.

2. Wash your jars. Sterilize them by putting them in boiling water.

3. Boil your vinegar, water and salt. Each recipe is a little different, and you should follow your recipe exactly.

4. Cure fermented pickles such as dills or gherkins for weeks, depending on the recipe. For fresh-packed or quick pickles like bread-and-butter, soak your pickles in a brine overnight. Then combine them with boiled vinegar, spices and seasonings according to the recipe.

5. Add spices to jars packed with cucumbers. Hot peppers, garlic and herbs are great ways to zest up your pickles. For dills, you will need 1/2 to 3/4 tsp. of salt per jar.

6. Pour in the boiled vinegar, water and salt, using a funnel to prevent spills.

7. Place sterilized lids on the jars and seal tight. Boil the sealed jars for approximately five minutes, or follow your recipe instructions. Do not reuse commercial jars; these will not seal air tight.

Tips & Warnings

• Cutting a sliver off of the cucumber's stem will give you better flavor.

• Cider vinegar or white distilled will work for pickles, but each has different effects. Cider will change the color of your pickles, while the white will keep them pale and has a sharper flavor. Either way, be sure you use vinegar that has 4 to 6 percent acetic acid, or 40 to 60 grain.

• You can create low-sodium pickles by using at least 1/4 cup of 5 percent acetic vinegar and adding hot peppers, garlic and herbs.

• Don't use table salt when pickling; you must use canning or pickling salt.

Resources

• Read this Article in Spanish
• Lots of information about canning all sorts of foods
• Pickling recipes