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
|
