Crunchy, tangy pickles are a great way to preserve seasonal vegetables so you can enjoy them year-round. Making your own pickles at home gives you control over the ingredients and flavor, and it’s surprisingly easy to do. Here is a step-by-step guide to making fresh pickled vegetables
1. How To Make Pickles
Ingredients
- 3 pounds fresh vegetables (cucumbers, carrots, cauliflower, onions, etc.)
- 2 cups white distilled vinegar
- 1 cup water
- 1/4 cup kosher salt
- Fresh herbs and spices (dill, garlic, peppercorns, etc.)
Equipment
- Cutting board and knife
- Canning jar or other glass jar
- Canning funnel (optional)
- Cheesecloth
- Canning lid and ring
Instructions
Prep the vegetables. Wash, peel and slice the vegetables how you want them pickled. Common options are cucumber spears, carrot sticks or sliced onions. Keep uniform sizes for even pickling.
Make the brine. In a small saucepan, combine the vinegar, water, salt and any spices like dill seed, peppercorns or garlic cloves. Bring to a brief boil, then remove from heat and let cool.
Pack the jars. Place your vegetables snugly into sterilized jars. Pour the cooled brine over the vegetables, leaving 1/2 inch headspace. Use a canning funnel if you have one. Tap the jars gently on a towel to remove any air bubbles.
Add seasonings. Place whole spices like garlic cloves, peppercorns and fresh dill or fennel directly into the jars for extra flavor.
Seal the jars. Wipe the jar rims clean. Place lids and screw on rings just until fingertip tight. Do not overtighten.
Ferment. Allow the jarred pickles to ferment at room temperature for 1-4 weeks depending on your climate. Maintain temperatures of 65°F to 75°F.
Check for doneness. After 1 week, check if the pickles have reached your desired sourness and crunch. If not, re-seal and let ferment 1-3 more weeks.
Store. When the pickles are ready, remove rings, label jars with contents and date, and refrigerate to stop fermentation. Enjoy your homemade pickles for up to a year!
Tips for Crisp Pickles
- Soak cucumbers in ice water for 1 hour before pickling to keep them extra crisp.
- Use fresh, young vegetables with thin, tender skin. Avoid blemishes.
- Use the correct proportions of salt and vinegar to prevent hollow pickles.
- Keep fermentation temps in the ideal range. Colder will slow fermentation, hotter can cause softness.
- Refrigerate immediately once the desired flavor and crunch is reached.
Now you can enjoy homemade pickled vegetables all year long! Experiment with flavors like garlic dill, hot peppers, mixed herbs and different vegetable medleys. Make jars as gifts or customize seasonings to suit your tastes.