How to make pickles

What you'll need:

Pickles (duh) - It's really important that your pickles are fresh. I grew my own, but bought some at the farmer's market as well. Make sure you ask when they were picked. Fresh pickles will feel very firm to the touch.



Dill - this is also really easy to grow but you can find it at any farmer's market in the late summer or fall






Jalepeno peppers, fresh garlic, pickling spices (optional) - You can find pickling spices at just about any grocery store... they are usually a mix of bay leaves, mustard seed, dill and other spices.




Distilled water, vinegar (5%), and pickling salt.







Canning tools: I bought a kit at a site like this - you'll need a giant pot, a rack, and a tool like the one in the picture to grab your cans out of the boiling water.



























Mason jars and lids. The flat part of the lid (not the screw-top part) is a one-time use part because they will get bent when you open them and not hold a seal the second year.




Optional ingredients: peppers, cauliflower, patti pan squash, beans... anything you like to pickle! Also optional: alum






Step 1: Prep

1a. Sterilize jars: You can run them through a dishwasher if you're lucky enough to have one... I don't, so I boil the jars for 10 minutes. Soak the lids in soapy water.

1b. Soak pickles: Soak pickles in ice water for at least 2 hours. This will help to keep the pickles crisp. I also add alum to the ice water (a couple of tablespoons) - this is optional and I am still testing whether the alum makes a difference... stay tuned!


1c. Prep veggies: Peel garlic, slice jalepenos, cut pickling veggies however you want them to be in the jars (I like to slice extra-large pickles into spears and cut peppers into spears for color and to fill tiny spaces in the jars)

Step 2: Pack jars

Quart jars: 3-4 jalepeno slices, 1-2 cloves garlic (peeled), 1-2 sprigs dill, pinch of pickling spices (optional)

Pint jars: 2 jalepeno slices, 1 clove garlic, 1 sprig dill, pinch of pickling spices

(this part is more art than science... use fewer jalepenos if you don't like spicy pickles etc.)

Pack jars with pickles and any other veggies you want to include. Pack pickles as tightly as possible without bruising. Fill to 1/4 inch from top.






Step 3: Make brine

Boil 1 gallon distilled water, 1 gallon vinegar, and 1 cup pickling salt.

Step 4: Pour brine over packed veggies - fill to 1/4 - 1/8 of top of jar

Step 5: Screw on lids, not too tight

Step 6: Submerge jars in boiling water. Once water has reached a boil again (will take a minute since you've just added non-boiling jars to the water), set a timer for 10 minutes.

When timer goes off, remove pickles from water bath (use tongs!!), allow to cool.

Before storing, make sure all jars are sealed by pressing on the top of the lid, it should be vaccuum sealed (not 'pop').

Allow pickles/veggies to sit for at least 3 weeks, then enjoy! Properly sealed pickles should last a year or more.