Total Steps
6
Ingredients
19
Tools Needed
2
Ingredients
- cucumbers(optional)
- corn(optional)
- okra(optional)
- tomatoes(optional)
- squash(optional)
- watermelon(optional)
- fresh herbs(optional)
- 1 sprig fresh dillweed(optional)
- 1 leaf fresh bay leaf(optional)
- hot red peppers(optional)
- cloves garlic(optional)
- sprigs fresh tarragon(optional)
- spices(optional)
- vinegar (5% acetic acid)
- distilled vinegar(optional)
- cider vinegar (5% acidity)(optional)
- pickling salt
- powdered alum(optional)
- lime (calcium hydroxide)(optional)
Instructions
Step 1
Almost anything that grows in the garden <a href="/technique/TPWNYF5L/can">can</a> be <a href="/technique/5LQDVZ7L/pickled">pickled.</a> To name a few choices besides cucumbers, there's corn, okra, tomatoes, squash, watermelon, and all sorts of combinations. Just remember that good <a href="/technique/5LQDVZ7L/pickle">pickles</a> begin with good-quality produce. This means tender vegetables and firm fruit; the more uniform in size, the better. Uniformity is also something you'll need to keep in mind when <a href="/technique/6L7QNTJV/chopping">chopping</a> or <a href="/technique/3JDX2Q84/slicing">slicing</a> fruit and vegetables for <a href="/technique/5LQDVZ7L/pickling">pickling</a>.
Step 2
One way to make your homemade <a href="/technique/5LQDVZ7L/pickle">pickles</a> extra special is to use fresh herbs.
Step 3
A sprig of fresh dillweed and a fresh bay leaf will make dill <a href="/technique/5LQDVZ7L/pickle">pickles</a> <a href="/technique/WDCS6JL5/taste">taste</a> better and look prettier. Hot red peppers, cloves of garlic, and sprigs of fresh tarragon may be added to tangy <a href="/technique/5LQDVZ7L/pickle">pickles</a> for an extra touch of <a href="/technique/VK4NCZQ8/zest">zest</a>.
Step 4
We suggest that you purchase fresh spices for each <a href="/technique/5LQDVZ7L/pickling">pickling</a> <a href="/technique/H7TNTGFZ/season">season</a>, as spices tend to deteriorate and lose their <a href="/technique/PMQVQDJ8/flavor">flavor</a> during storage.
Step 5
Besides good-quality produce and fresh herbs and spices, you'll want to use vinegar, with 5%% acetic acid. For best <a href="/technique/HT4RHHGB/color">color</a>, distilled vinegar is usually recommended. The cider type <a href="/technique/TPWNYF5L/can">can</a> be <a href="/technique/W5QQLYTM/substituted">substituted</a>, however, as long as it's 5%% acidity.
Step 6
You'll also need to buy <a href="/technique/5LQDVZ7L/pickling">pickling</a> <a href="/technique/DPSVTKVY/salt">salt;</a> it acts as a preservative, as well as adds <a href="/technique/PMQVQDJ8/flavor">flavor</a> and crispness to the <a href="/technique/5LQDVZ7L/pickle">pickles.</a> do not use regular table <a href="/technique/DPSVTKVY/salt">salt;</a> the additives in this type of <a href="/technique/DPSVTKVY/salt">salt</a> <a href="/technique/TPWNYF5L/can">can</a> cause <a href="/technique/5LQDVZ7L/pickle">pickles</a> to be cloudy and discolored. Some older recipes call for <a href="/technique/NM2HN7TN/soaking">soaking</a> the vegetables to be <a href="/technique/5LQDVZ7L/pickled">pickled</a> in powdered alum or lime to add crispness to the <a href="/technique/5LQDVZ7L/pickle">pickles.</a> If all the other proper ingredients are used, these products will not be necessary.