There are two types of pickles. Fermented and Infused.
Fermented refers to things like Kimchi, Kosher Dill Pickles and Sauerkraut. It depends on the action of bacteria to create lactic acid.
Infused pickles depend on adding an acid to the pickling liquid.
CLICK HERE FOR PICKLE COLLECTION INDEX
The basic ingredients are vinegar, sugar, salt. The amounts and flavoring ingredients vary depending on they type of pickle you are making.
I prefer apple cider vinegar
- Heat to simmer and pour over items to be pickled
- Double ingredients if necessary.
- Cucumbers should be firm, green, still have a bit of the stem and not much yellow
| INGREDIENT | SWEET PICKLES | SOUR PICKLES | DILL PICKLES |
| cucumber or other vegetable | 5 | 5 | 10 |
| water | 1 C | 1 C | to cover |
| apple cider vinegar | 1 C | 1 C | none |
| rice wine vinegar | none | 1/2 C | none |
| Vidalia onion sliced thin | 1/2 | 1/2 | none |
| sugar | 1 1/2 C | 1/2 C | none |
| pickling salt * | pinch | 2-3 TBL | 5-6 oz |
| whole yellow mustard seed | 1/2 tsp | 1 tsp | none |
| turmeric, celery seed, pickling spice | 1/2 tsp each | 1 tsp | none |
| garlic – crushed | none | 4 cloves | 2 cloves |
| dill | none | none | 1 tp |
| dill fronds | none | none | 1 bunch |
| crushed red pepper | none | none | 1 TBL |
| black pepper | none | none | 1 TBL |
* Although pickling salt is chemically identical to Kosher salt, pickling salt is much finer than Kosher salt. It will dissolve readily in warm water, while Kosher salt will generally require a higher heat. Also pickling salt is denser, so 1 tsp pickling salt is about the same as 1 1/2 tsp Kosher salt. For larger amounts, 6 TBL Kosher salt is the same as 4 TBL pickling salt.
STEP BY STEP for sweet and sour pickles
- Collect vegetables that you want to pickle.
- Cut veggies into similarly sized pieces
- Bring to simmer over medium heat :: water, sugar, and vinegar
- Rinse veggies very well with massive amounts of water
- Place in canning jar
- Cover with hot vinegar mixture.
- Let set overnight on the kitchen counter. Move to refrigerator next day.
- If whole, let cure for five days. Slices or chips will be ready in just one full day.
- Keep in fridge for up to 2-3 months. Can if you want them to last until next growing season.
STEP BY STEP for kosher dill pickles
- Dissolve salt in water, then mix in other dry spices
- Stack pickles up on end in a crock
- Top with water mixture until they start to float – then add another 1-2 C water
- Place a couple clean stones on top to keep them submerged
- Cover loosely, and let rest on counter at 68-72º (max75º) for 72 hours
- After three days, skim off scum and any white fuzz or material that may appear. Add water if necessary to keep them submerged.
- Wipe off rim, clean cover, and then replace.
- In 10 days, pickles will be “mostly” done.
- Refrigerate for three days, scraping off any scum that appears
YOU NOW HAVE A POLISH DILL PICKLE - Put into a new clean glass jar and strain all solids, then cover again with the liquid. After 3-4 weeks you will have KOSHER DILLS
- These will keep for about 2 months
