How to Make Pickles The Easy Way
Believe it or not, it is super simple to learn how to make pickles the easy and simple way!
If you watched your mom or grandma make pickles, you might think it takes a week to make them, but there are so many things on the market now that make it one of the easiest things to do with the overload of produce you have from your garden.
Making pickles is also something fun that your kids would love to help you with – even if they won’t eat the finished product.
There are quite a few types of pickles you can make:
Fresh Pack or Quick Process Pickles
This is the type we are going to discuss today. Quick process pickles are only cured for a few hours in a vinegar solution and then combined with other ingredients such as spices, hot vinegar and seasonings. Depending on the spices used, these can be bread and butter, dill or pickled beets.
Fruit Pickles
Even though it is fruit you are using, these are still considered pickles because you use a pickling process. Fruit pickles are whole or sliced fruits that are cooked, usually in a sweet sauce, but you can also use spicy, ie: spiced apples
Fermented Pickles
Fermented pickles are vegetables that are soaked in a brine solution and the process usually takes anywhere from 4-6 weeks. These include products like sauerkraut.
Relish
Relish is made from chopped vegetable or fruits and cooked in a vinegar or spicy sauce. These could be things like pickle relish, corn relish or salsa
Refrigerated Dill pickles
Refrigerated Dill pickles are simply cucumbers that are marinated for about a week in salt and spices and kept in the refrigerator. These usually stay fresh about 2 months with an added bonus of no canning that is required.
Effective canning means having all the right equipment! If you aren’t prepared, you risk not having what you need and wasting a good canning session!
Lid Lifter
Used to lift the lids out of boiling water with a magnet
Jar Grabber
Similar to tongs, but specific to jars and used to pick up hot jars
Jar Funnel
You can use a regular funnel, but they make specific funnels just for canning. They are a bit larger and work much better than traditional ones
Canning Pot
There are specific pots made just for sanitizing your jars after you fill them. This will probably be your biggest expense. Buy a nice one and it is sure to last for years and years
Laddles and Large Spoons
Pretty self explanatory, but I would purchase some that you use specifically for canning. Stainless steel (with rubber handles) are the best because they will not hold flavors in them.
Canning Jars
You won’t get far canning if you don’t have jars. Ball or Kerr are the most popular kind and can be found fairly inexpensive at places like Walmart, Target of Big Lots. You will want to buy the wide mouth so it is easier to fill them.
Lids and Rings
Used to top off the jars and can be purchased in the same area as the canning jars.
Ingredients will vary with the type of pickle you are making, but these directions are specifically for Quick Pack Pickles
Cucumbers
Only fresh, crisp cucumbers will do – don’t try to use using them if they are soft. About 3 or 4 cucumbers will fill 1 pint jar, so plan accordingly
Quick Process Pickling Mix
These can be purchased at any grocery or big box store in packets. Each packet will make about 12 jars
Vinegar
At least 4 cups of 5% vinegar or apple cider vinegar. Brand doesn’t matter, so pick it up at the dollar store if need be!
After getting all your items together, make sure you have cleared your kitchen counters so you have plenty of room to work. Now is the fun part!
Wash & Cut Cucumbers
Wash your cucumbers well in cold water only, then cut about 1/4 inch off both ends. If you want pickle spears, slice them lengthwise or you can also cut them cross wise for bread and butter pickles
Sanitize the Jars & Lids
This can easily be done in your dishwasher. If you can’t use the dishwasher, fill a large stock pot with water and bring it to a boil. Turn off the heat and let them sit for about 10 minutes then remove from water
Heat up the Canner & Water for the Lids
Fill the canner about 1/2 full of water and turn the heat on. In a small pot, fill with water and bring to a boil. Place the lids in the boiling for about 3 minutes and remove.
Make Your Pickling Mixture
Prepare packaged pickling mixture as directed and heat to almost boiling, but still simmering. Do not use a metal pot for this procedure because this will make the solution cloudy
Fill Jars & Prepare for Canning
Pack each jar tightly with raw cucumbers. Pour simmering pickle mixture over them and fill within 1/4 inch of the top. Place a lid and ring on each jar after filling and tighten securely
Boil the Jars
Place jars in the canner and make sure they are covered with at least 1 inch of water. Keep the water at a rolling boil for 10 minutes.
Last Step
Lift the jars out of the water and allow to cool out of any drafts. These will need to cool overnight. Once the jars are cool, you need to check for proper sealing by pressing the center of the lid gently. If it pops up and down, it is not sealed properly. If this is the case, you can refrigerate them immediately and use them withing 2 weeks.
Eat them!
Most pickles can be eaten within 24 hours of canning, but if you want the seasoning to be absorbed completely, wait at least 2 weeks before eating!
As you can see, pickling can be quite simple and after you have done it once, it will be second nature. For more cooking tips, visit the Food and Drink section of our website
You can also visit some of these websites for additional information:
