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PERFECT PICKLES

Pickles are a great way to start learning how to can with the water bath method. They’re considered one of the easiest foods to master, and most people love pickles, so they’re also very rewarding.

The Different Types of Homemade Pickles

There are several different types of homemade pickles:

 Quick-process or cold-pack pickles are perhaps the most common and simplest to prepare. These are either marinated in a cold vinegar solution for several hours or are packed in a hot vinegar solution, and then they are processed immediately. Most of the recipes included in this section are for quick-process pickles.

 Fermented pickles are generally soaked in a briny solution for 4 to 6 weeks before being packed and processed.

 Refrigerator pickles are never processed. They are marinated or soaked for about a week, packed into jars, and then stored in the refrigerator for up to 2 months.

 Fruit pickles, such as watermelon rind pickles or pickled peaches, are exactly what they sound like. They’re usually cooked in a type of syrup solution before being packed and processed.

Tips for Perfect Pickles

Pickles are easy to make at home, but the following few tips can maximize your potential for the perfect pickle:

 Always select firm cucumbers (or other foods) for making pickles. Overripe or slightly rubbery cucumbers yield floppy, unappetizing pickles. Pickling does not crisp them up, so choose the freshest, firmest cucumbers you can find.

 If you’re pickling fruits or other vegetables, such as tomatoes, it’s best to choose produce that is completely ripe. Sweetness is not an issue in pickling, but texture is. Slightly under-ripe produce produces a crisper texture.

 Over-processing can turn crisp cucumbers into wilted, leathery pickles in just a couple of minutes, so be sure to double-check the recipe’s recommended processing time, watch your timer, and turn off the heat promptly.

 Cucumber blossoms contain an enzyme that can make your pickles limp. It’s best to cut off the blossom end (just a sliver) to ensure this isn’t a problem.

 You can use any size cucumber for pickles, but you want something close to uniformity in each jar. This will ensure even processing and pickling. If your pickling cucumbers vary a bit in size, it can be helpful to separate them into one or two groups when you’re getting ready. This way, you don’t have jars waiting to be processed (or jars already being processed) while you pick through your cucumbers to find the appropriate sizes.

 Watch your water and vinegar measurements. Too much or too little (most often the case) can result in soft pickles.

 Always use pickling salt (found in the canning section of most supermarkets). Table salt has additives that can make the pickle juice cloudy and off-putting.

 If you find that your processed pickles are cloudy, a few things may be the cause. Spoilage is your first concern, so open the pickles and look and smell for any signs of spoilage. When in doubt, throw them out. Most often, cloudiness is caused by using the wrong pan. Always use a nonmetallic or coated metallic pan, as aluminum will react with the vinegar in the brine and cause cloudiness. This cloudiness doesn’t affect safety, but it is unappetizing.

 You can substitute fresh dill and dill seed one for the other. For every quart of pickles, use 3 heads of fresh dill or 1 to 2 tablespoons of dill seed.

 Generally, burpless cucumbers are not good for pickling. They contain an enzyme that softens the pickles during the fermentation process.

Classic Dill Pickles

Almost everyone loves dill pickles, and they’re almost essential for a great sandwich or burger. These dill pickle slices are a cinch to make and a real crowd pleaser.

• 4 cups apple cider vinegar• 4 cups water• ¾ cup granulated sugar• ½ cup pickling salt• 3 tablespoons pickling spice*• 5 whole bay leaves

• 5 large garlic cloves• 2½ teaspoons mustard seed• 5 heads fresh dill• 13½ cups pickling cucumbers• 5 pint jars, lids, and bands

* not the packets sold in the canning section, but the mixture sold in the spice section

1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.

2. Trim the blossom ends of the cucumbers, and cut into ¼-inch slices.

3. Tie the pickling spices up in a small piece of cheesecloth, and secure with kitchen twine.

4. Combine the vinegar, water, sugar, pickling salt, and pickling spice packet in a large stainless steel or porcelain-coated saucepan, and bring them to a boil over medium-high heat. Stir well to dissolve the salt and sugar.

5. Reduce the heat to medium, and simmer for 15 minutes or until the spices have infused the pickling liquid.

6. Place 1 bay leaf, 1 garlic clove, ½ teaspoon mustard seed, and 1 head of dill into each of the jars.

7. Pack the sliced cucumbers into the hot jars, leaving about ½ inch of headspace.

8. Ladle enough hot pickling liquid into each jar to cover the cucumbers, yet still leave ½ inch of headspace.

9. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

10. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

11. Process for 15 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Sweet Gherkins

Sweet gherkins are a hit with everyone, especially children. If you can find them, it’s fun to make these with the really tiny cucumbers. Otherwise, just choose the smallest pickling cucumbers you can find.

• 4 pounds cucumbers (3 to 4 inches long)• 4 cups granulated sugar• 3¾ cups white vinegar• 3 tablespoons pickling salt

• 4 teaspoons celery seed• 4 teaspoons ground turmeric• 1½ teaspoons mustard seed• 10 half-pint jars, lids, and bands

1. Trim the blossom ends of the cucumbers, and cut into quarters lengthwise.

2. Cover the cucumbers with boiling water, and let them stand for 2 hours.

3. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.

4. Drain the cucumbers and pack vertically into hot jars, leaving ¼ inch of headspace.

5. Combine the remaining ingredients in a nonmetallic or porcelain-coated pot, and bring to a boil.

6. Pour the hot liquid over each jar of cucumbers, leaving ¼ inch of headspace.

7. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

9. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Bread and Butter Pickles

Bread and butter pickles are an old-fashioned favorite that combines the sweetness of a sweet pickle with an extra bit of tang. They’re wonderful as is or added to potato, chicken, or egg salad.

• 4 pounds cucumbers• 8 small onions, sliced• ½ cup pickling salt• 5 cups granulated sugar• 4 cups white vinegar

• 2 tablespoons mustard seed• 2 teaspoons celery seed• 1½ teaspoons ground turmeric• ½ teaspoon ground cloves• 7 pint jars, lids, and bands

1. Trim the blossom ends of the cucumbers, and cut into quarters lengthwise.

2. In a large plastic tub or container, combine the cucumbers, onions, and pickling salt. Cover with crushed ice and mix well. Set aside for 3 hours. Drain the cucumbers, rinse, and drain again.

3. In a large nonmetallic or porcelain-coated pot, combine the sugar, vinegar, mustard and celery seeds, turmeric, and cloves. Bring to a boil, add the cucumber mixture, and return to a boil. Remove from the heat.

4. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.

5. Carefully ladle the hot mixture into the pint jars, leaving ½ inch of headspace.

6. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

7. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

8. Process for 15 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Refrigerator Kosher Dills

These pickles are very similar to the ones you find in the refrigerated section of the grocery store. They’re crisp, refreshing, and absolutely delicious. This is a refrigerator pickle, so no processing is needed.

• 6 pounds pickling cucumbers (4 inches long)• 40 sprigs fresh dill• 2 large red onions, thinly sliced• 8 large cloves garlic, sliced

• 1 quart water• 1 quart white vinegar• ¾ cup granulated sugar• ½ cup pickling salt• 4 quart jars, lids, and bands

1. Trim the blossom ends of the cucumbers, and cut into quarters lengthwise.

2. In a very large bowl (or two large bowls), combine the cucumbers, fresh dill, red onions, and garlic and set aside.

3. In a Dutch oven, combine the water, white vinegar, sugar, and pickling salt. Bring it to a boil and simmer, stirring just until all of the sugar and salt is dissolved.

4. Pour the liquid over the cucumber mixture and allow to cool to room temperature, stirring often to make sure all of the cucumbers marinate evenly.

5. Place the cucumbers into the quart jars vertically, fully cover with the liquid, secure with lids and bands, and place in the refrigerator. Allow the pickles to sit for at least 24 hours in the refrigerator before eating, although they’ll taste even better over the next few days. These will stay fresh in the refrigerator for up to 2 months.

Watermelon Rind Pickles

If you’ve never tried watermelon rind pickles, you might think they sound odd. But the texture of the skin and the white portion of the flesh of the watermelon are remarkably similar to cucumbers. This recipe will also work beautifully with honeydew or cantaloupe rind, winter squash, and even pumpkin! Change the fruit with the season, and give the pickles away as gifts.

• 4 pounds watermelon rind (about half of a medium watermelon)• 2 cups white vinegar• 1 quart plus 2 cups water, divided• ¼ cup pickling salt (or more if needed)• 4 cups granulated sugar

• 3 cinnamon sticks• 1 teaspoon whole cloves• 1 teaspoon whole allspice• 1 lemon, thinly sliced• 6 pint jars, lids, and bands

1. Trim all of the red flesh from the watermelon rind, and then cut the rind into 1-inch-thick slices. This will make it easier for you to peel the tough outer skin away with a vegetable peeler or paring knife. Once peeled, cut the rind into chunks about 1-inch square.

2. Place the rind in a very large bowl, and combine a quart of water and ¼ cup pickling salt, mixing well. Pour over the rind. (If this is not enough to cover the rind, add another quart of water and another ¼ cup pickling salt.)

3. Cover and refrigerate overnight or for 12 hours. Drain, rinse, and drain again.

4. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.

5. In a large saucepot, combine the 2 cups of water with the sugar, cinnamon sticks, cloves, allspice, and lemon slices. Bring to a boil.

6. Add the watermelon rind a handful at a time until all have been added to the boiling liquid. Reduce the heat to medium low, and simmer for 30 minutes or until the rind is clear.

7. Pack into the hot jars, and distribute the boiling liquid evenly among them.

8. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

9. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

10. Process for 15 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Pickled Green Beans

Pickled green beans are absolutely addictive. They’re easy to eat, crunchy, and packed with flavor. Try a jar of these instead of a bag of potato chips! This is also a great recipe to use on asparagus; just blanch the asparagus for 1 minute before beginning.

• 4 pounds green (string) beans• 5 teaspoons crushed red pepper flakes• 5 teaspoons mustard seed• 5 teaspoons dill seed• 10 large cloves garlic, slightly crushed

• 5 cups white vinegar• 5 cups water• ½ cup pickling salt• 10 pint jars, lids, and bands

1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.

2. Trim the ends and any strings from the green beans. Rinse and drain.

3. Into each jar, put ½ teaspoon each of the red pepper flakes, mustard seed, and dill seed. Add one clove of garlic to each jar.

4. Pack the green beans vertically into each jar until fairly tightly packed.

5. In a saucepan, combine the vinegar, water, and pickling salt and bring to a boil, stirring until the sugar and salt are dissolved.

6. Pour enough of the vinegar mixture into each pint jar, leaving ½ inch of headspace.

7. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

9. Process for 5 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Pickled Banana Peppers

If you can keep everyone from snacking on these straight out of the jar, they make a wonderful topping for hot dogs, burgers, and sub sandwiches. They’re also great to use on steaks, as a pizza topping, or in salads. This recipe works equally well for bell peppers. Use red, orange, yellow, or a combination of colors to get the best flavor, as green bell peppers aren’t quite sweet enough.

• 1 pound banana peppers• 4 cups white vinegar• 1¼ cups granulated sugar

• 1 teaspoon mustard seed• 1 teaspoon celery seed• 4 half-pint jars, lids, and bands

1. Remove the stems, cores, and some or all of the seeds from the peppers, and slice into ½-inch rings.

2. Place the pepper rings into a small bowl filled with ice and water to crisp them up.

3. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.

4. In a saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a rolling boil.

5. Divide the peppers evenly between the jars.

6. Pour enough of the hot pickling juice into the jars to leave ½ inch of headspace.

7. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

9. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Pickled Jalapeño Peppers