How To Make The World’s Best Pickles?

Creating pickles at home can be a fun and delicious activity. They can be made in a variety of ways in order to please any palette from sweet bread pickles to tart and tangy dill. Making your own pickles at home allows you to avoid unnecessary sugars or preservatives found in jarred pickles.

Pickles can be made at home using one of several methods, the two most common being a quick process pickle that can be ready within an hour and a low temperature process which takes longer but often delivers a more crisp pickle. After selecting one of these two processes, it is possible to create endless flavor combinations by adding different spices or seasonings to the pickle jars.

In order to make quick process pickles a few things must be noted. As these pickles are meant to be quickly prepared and eaten the jars are not sterilized and the pickle mixture is not as protected from contaminants such as botulism. This means that there are not enough preservatives in the mixture to keep the pickles for long periods of time and they should be consumed quickly. This method is often used when creating pickles that will be consumed within a few days or weeks at most. Quick preserve pickles make for excellent appetizers or relish that will be used to add flavor to meals.

As the canning process is skipped in quick preserve pickle making, all that needs to be prepared is an acidic brine that is then placed in a jar to hold the pickles. This brine is most often white or cider vinegar and salt though different varieties of vinegar can impart different flavors. In order to create the world’s best quick process pickles, we will be using cider vinegar.

Ingredients

  • 1 cup cider vinegar
  • 1-2 cucumbers, depending on size. 1 large is often sufficient but 2 medium may be used
  • 1/2 cup of water (as needed)
  • 2 teaspoons of kosher salt
  • 2 teaspoons of pickling spice

    Combine the vinegar and 1/2 cup of water in a saucepan and heat until boiling, slowly stirring in the salt and pickling spice until it is well blended. While the mixture boils, slice the cucumbers into 1/4″ to 1/2″ thick slices, depending upon the thickness desired and place them in a jar that can withstand boiling temperatures. Canning jars are ideal for this purpose as they can withstand the high temperatures using for pickling.

    Cover the cucumber slices with the mixture, adding more water if there is not enough to keep them covered. Once the liquid has been added the jar should be covered and refrigerated for at least an hour prior to serving. Pickles may be refrigerated longer if desired to create a more flavorful taste. Those who prefer a sweeter pickle may add a tablespoon of sugar to the mixture as it creates a sweeter tasting pickle similar to bread and butter pickles, which have less of a dill pickled taste.