Homemade Sweet Pickles

Homemade pickles can be easy and delicious.

Making your own sweet pickles at home is an easy introduction to canning your own foods. If you start with fresh pickling cucumbers, you can create your own pickles better than anything you can purchase in the store. Make several jars and give them away to friends and relatives, or keep them on hand to munch on all winter long. No matter how you slice it, homemade pickles are a great addition to sandwiches, burgers or as a snack all by themselves. This dish is best made at the end of the summer or early fall when cucumbers are still in season.

Things You'll Need

• 3 lbs. pickling cucumbers
• 1/2 cup pickling salt
• 6 cups water
• Large bowl
• Colander
• 4 pint-sized preserve jars
• 3 cups white vinegar
• 1 1/2 cups apple cider vinegar
• 3 1/2 cups sugar
• 2 tsp. celery seed
• 1 tbsp. whole allspice
• 2 tbsp. mustard seed
• Pickle crisp (optional)

Instructions

1. Cut cucumbers in the style that best suits you. You can do long sandwich slices, round slices or spears depending on your preference.

2. Place cucumbers, pickling salt and water in a large, covered bowl. Allow the cucumber to soak for two to three hours.

3. Sanitize your jars while the cucumbers are soaking. Run the jars through your dishwasher on the "Sanitize" setting. If you don't have a dishwasher, you can place the jars in a large pot of water and bring to a boil. Glass jars with two-piece metal lids are best for pickling and preserving.

4. Drain the cucumbers through a colander and and discard the excess liquid. Rinse the cucumbers thoroughly for about five minutes. Drain any excess water again and set aside.

5. Combine vinegar, sugar and spices in a saucepan over high heat. Bring the mixture to a boil and then reduce to medium heat. Add the cucumbers and bring to a simmer, then remove the pan from heat.

6. Fill the sterilized jars with the mixture with enough liquid to come about 1/2 inch away from the top. Wipe the rim of the jars with a towel and put on the two-piece lids. Place the jars into a deep pot and boil for about 15 minutes to seal the tops properly.

7. Remove the jars from the water and let cool. Tighten the rings one last time and store in a cool, dry place like a pantry or cellar. Let the pickles age for at least two weeks before using.

Tips & Warnings

• You can add 1/2 tsp.of Pickle Crisp to the jars during step six for firmer pickles. Pickle Crisp, a home-use version of calcium chloride, is made by the producers of Ball jars and should dissolve easily in warm water.

References

• Food Network: Emeril's Homemade Sweet and Spicy Pickles
• Pick Your Own: Making Home-made Sweet Pickles
• Culinate: The Scoop on Pickle Crisp