Homemade Pickles

There is actually more than way of making pickles. The easiest way is the quick process and the simplest can be made in 10 minutes. Others are called the fermented pickle, the refrigerated dill, the fruit pickle, sweet pickle and the pickle relish.

When vegetables are soaked in brine solution for about 4 to 6 weeks, this is called a fermented pickle. When soaked in brine and spices for a day to a week in the fridge and then stored for a month or two in the refrigerator, this is called the refrigerated dill. When a sourer taste is preferred, cucumbers are soaked for a longer period of time. This also makes the cucumbers much softer. When preferred half-sour, cucumbers are soaked for a short period of time and no vinegar is used. In this type, the cucumbers are more firm and crunchy. Fruit pickling is when fruits like peaches and apples are soaked in a sweet, sour and spicy syrup. Sweet pickle is when sweetened syrup is used. One type of a sweet pickle is the bread and butter pickle that is commonly sliced into thin strips and used on hamburgers and sandwiches. When vegetables are chopped into a relish and cooked in a spicy solution of vinegar, this is called a pickle relish.

In making homemade pickles, it is important that cucumbers are chosen very carefully. They should not be too ripe, or too young. A good pickling cucumber should be crisp, firm, have a dark green color and have many wart-like protrusions on its skin. Avoid cucumbers that are yellow in color or those with white spots and have an almost smooth skin. Ripe pickles already have seeds in them and are not good for pickling so choose the ones with no formed seeds yet. Cucumbers for pickling are best if homegrown, just-picked and are no more than 2 inches in diameter. Wash these carefully and cut them into slices.

For a more variety in taste, other vegetables such as onions, garlic and bell peppers are added. These must also be fresh and crisp. Wash these also thoroughly and slice into Vinegar used must also be chosen carefully. Distilled white vinegar is best for pickling, and some use apple cider vinegar for a sweeter taste.

The vinegar is first put to a boil with the salt and sugar. Some recipes omit the sugar. Let this solution boil for 10 minutes. This solution is then poured over a sterile jar where the sliced cucumbers and other vegetables are packed in. It is very important that the jar is sterile and dry before putting the vegetables in. otherwise, the microbes that work during the fermentation process will be contaminated and the cucumber will easily spoil. Let it cool for a few minutes then tightly seal the jar. Store this in the refrigerator and the homemade pickle can then be served the next day.

It's so easy to make and there are numerous recipes to try and experiment. Enjoy this simple home made pickled cucumber!