Pickles

Whether sweet or tangy, pickles can light up a simple lunch or dinner with their rich, dense flavors. Problems sometimes occur during pickling. While these do not make the pickles inedible, they are not as good as they should be. The following are three of the issues that might come up, plus their cause. Corrective measures should be taken so mistakes aren’t repeated.

Shriveled pickles: Salt, sugar, or vinegar solution is too strong

Hollow pickles: Cucumbers are not as fresh as they should be, or were poorly developed

Soft or slippery pickles: Too little salt or acid, an imperfect seal, or insufficient heat was maintained

1. Bread and Butter Pickles

 

 Method

 
  1. In a large bowl toss together cucumber and onion slices, garlic, and salt with a large amount of cracked ice.
  2. Let stand for three hours; drain well.
  3. Remove the garlic.
  4. In a large non-reactive kettle combine the remaining ingredients.
  5. Add the cucumber mixture and bring to a boil.
  6. Immediately pack into hot pint or half-pint jars, leaving 1/2 inch head space.
  7. Wipe rims; screw on lids and rings. Process in a boiling water bath: 5 minutes for pints or half-pints.

2. Sweet and Sassy Pickle Slices

 

Method

 
  1. Wash cucumbers, remove stems and blemishes. Do not use heavily damaged cucumbers.
  2. Place into a large, glass, ceramic, or plastic crock.
  3. Stir salt into 10 cups boiling water.
  4. When salt has dissolved, pour mixture over cucumbers.
  5. Allow to cool to room temperature.
  6. When cool, place a large plate in crock that covers the entire surface of the pickles.
  7. Weight the plate down with a water-filled jar to keep cucumbers in the brine.
  8. Let stand undisturbed for seven days.
  9. Drain, cover cucumbers with hot water, and let stand for 24 hours.
  10. Drain, again cover cucumbers with hot water, and allow to stand for 24 hours.
  11. Drain. Slice cucumbers as desired and return to container. 
  12. Combine and heat remaining ingredients in a non-reactive pot or kettle.
  13. Bring to a full boil.
  14. Pour this mixture over cucumber slices.
  15. Allow to cool completely, then cover and allow to stand overnight.
  16. The next morning, strain mixture, reserving liquid into the kettle previously used.
  17. Heat to boiling, and again pour over the cucumbers slices.
  18. Again, allow to cool completely, then cover and allow to stand overnight.
  19. Repeat for a total of four nights in the brine.
  20. On the fifth day, remove the cinnamon sticks, drain the pickles, reserving the liquid in the pot.
  21. Bring to a boil.
  22. Pack the pickle chips into hot pint jars, leaving 1” head space.
  23. Pour boiling liquid over pickles, leaving 1/2 inch” head space.
  24. Wipe rims; screw on lids and rings.
  25. Process in a boiling water bath for ten minutes.

3. Whole Dill Pickles

 

Method

 
  1. Wash cucumbers, remove stems and blossom ends.
  2. Pack cucumbers loosely into hot quart jars, leaving 1/2 inch head space.
  3. Split dill and mustard seeds evenly among jars.
  4. In a heavy pot, combine water, vinegar, and salt; bring to a boil.
  5. Pour brine over cucumbers, dividing equally but leaving 1/2 inch head space.
  6. Wipe rims; screw on lids and rings.
  7. Process jars in a boiling water bath for fifteen minutes.
  8. Let pickles stand at least one week before using.

4. Mustard Pickled Vegetables

 

Method

 
  1. Wash cauliflower and break into florets.
  2. Wash tomatoes and quarter.
  3. Wash peppers, cut in quarters, remove stem, seeds, and ribs.
  4. Cut into 1/2 inch strips.
  5. Peel onions.
  6. Wash cucumbers, removing stem and blossom ends.
  7. Toss vegetables in large non-reactive bowl or pot with salt.
  8. Pour a quart of water over all, and let stand overnight.
  9. Drain, cover with boiling water, and let stand ten minutes. Drain.
  10. Combine sugar, flour, spices, vinegar, and 3 cups of water.
  11. Cook until thick.
  12. Add vegetables and continue cooking until vegetables are tender-crisp.
  13. Pack into pint jars, dividing liquid evenly, leaving 1/2 inch head space.
  14. Wipe rims; screw on lids and rings.
  15. Process jars in a boiling water bath for fifteen minutes.

5. Dilled Green Tomatoes

 
  1. Pack clean, small, green tomatoes (stems left on) into hot, sterile quart jars.
  2. Place one garlic clove, 1 stalk celery, 1 hot green pepper, and one head of dill into each jar.
  3. Combine 2 quarts water, 1 quart apple cider vinegar, and 1 cup pickling (kosher) salt.
  4. Bring to a boil.
  5. Fill jars with liquid, leaving ½” head space.
  6. Wipe rims; screw on lids and rings.
  7. Process jars in a boiling water bath for fifteen minutes.

6. Watermelon Pickles

 

Method

 
  1. Trim dark green and pink flesh from rind; cut into 1” cubes.
  2. Combine 1/4 pickling salt and 1 quart of water.
  3. Heat and stir until salt is dissolved.
  4. Pour saltwater over rind cubes. Leave overnight.
  5. Drain and rinse cubes.
  6. Place in heavy pot or kettle.
  7. Cover with cold water and cook until tender; drain.
  8. Combine sugar, vinegar, water, lemon slices in a heavy pot.
  9. Place cinnamon and cloves in a cheesecloth bag and put bag in vinegar mixture.
  10. Simmer mixture 10 minutes and remove spice bag.
  11. Add rind cubes to vinegar mixture and continue cooking until cubes are translucent.
  12. Pour into hot, sterile, pint jars, dividing syrup evenly, leaving 1/2 inch head space.
  13. Wipe rims; screw on lids and rings.
  14. Process jars in a boiling water bath for fifteen minutes.