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This classic sweet-and-sour pickle is an example of a fresh
pickle, which means that it’s preserved by vinegar. The
high sugar content also helps retard bacterial growth.
Recipe
Conversions
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Did
You Know?
Are store-bought pickles fresh or fermented?
Fifty years ago, most cucumber pickles available in grocery
stores were made by fermentation. Today, the majority of commercially
available pickles are "fresh," not fermented. Fresh
pickles are vegetables soaked in vinegar—a strong acid
in which few microorganisms can survive. Vinegar not only preserves
the vegetables, it also changes their flavor and texture.
In contrast,
fermenting
pickles
encourages the growth of special bacteria; these
microbes in turn produce an acid that helps to preserve the
pickles. If you want to purchase the fermented variety, look
closely at the label.
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What
Do I Need?
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a soft vegetable brush
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8
pounds small pickling cucumbers
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1
quart (4 cups) cider vinegar
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8
cups sugar
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2
tablespoons pickling salt
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2
tablespoons mixed pickle spices (available in the grocery store
spice section)
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a large, deep, stainless-steel, nonreactive pot
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8
to 10 1-pint glass canning jars and 2-piece canning lids
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canning
equipment
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a
narrow plastic spatula
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CAUTION
Carefully setting up and monitoring the conditions—ingredient
quantities, temperature, time, and cleanliness—are essential
to the success and safety of fermented pickles.
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Questions
about ingredients or supplies? Read the
pickling
tips
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What
Do I Do
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Tip
Holding your cucumbers too long before processing can cause
them to soften, shrivel, or develop small brown spots. If possible,
make pickles within 24 hours of picking the cucumbers.
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NOTE:
Please read the
pickling tips
and
general canning instructions
before
starting this recipe.
1.
Using
a soft vegetable brush, scrub the cucumbers in cool running
water. Cut 1/16 inch off the blossom end. Discard any cucumbers
that are bruised or damaged.
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2.
Put
the cucumbers in the nonreactive pot and cover with boiling
water. Let them stand at room temperature for 24 hours.
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3.
Drain
off the water and again cover with boiling water.
Repeat the process daily for 3 more days.
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4.
On
day 5, bring the vinegar, salt, sugar and spices to a boil
in the nonreactive pot. Slice the cucumbers into 1/4-inch
thick chips and add to the pot. Let the pot stand at room
temperature for 1 more day.
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Tip
Using too much salt, sugar, or vinegar can cause your pickles
to shrivel.
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5.
On
day 6, drain off the liquid and bring it back to a boil. Add
the cucumbers. Boil 1 minute and portion the pickles into
clean, hot canning jars
, filling
each to within 3/4 inch of the top.
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6.
Cover
the pickles with the brine, filling to within 1/2 inch of
the top of the jars. To remove air bubbles, gently run the
plastic spatula (don't use a metal one) around the jar, keeping
the utensil between the pickles and the jar's inner surface.
If necessary, add more liquid to readjust headspace. Wipe
any residue off the rims with a clean, damp towel. Apply lids
and screwbands evenly and firmly until resistance is met—fingertip
tight.
Process
10 minutes in a
boiling water canner. The pickles will be ready to eat the
next day.
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What
Else Can I Try?
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Learn more about
fermentation
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Share
& Discuss:
What
is your method?
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