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How to Make Pickles at Home

How to Make Pickles at Home


The History of Pickles

The history of pickles is very interesting. Pickles have been around for thousands of years and many nations have their best pickle recipe. They knew for sure how to make pickles.

This story appears as far back as 2030 BC where cucumbers were picked in a place called Tigris Valley in India. Pickling has been seen as a necessity throughout history, as they were easy to transport food that could be stored for long periods of time.

US homemade pickles

The history of pickles in the USA is a US kosher dill pickle - classic homemade dill pickles with simple ingredients. They are not necessarily “kosher” in the sense that it's been prepared in regard to Jewish law. But this recipe is the traditional way in how Jewish New York City pickle makers made their pickles. For this recipe, you need to add a large amount of garlic and dill to natural salt brine.

A fully fermented dill pickle is referred to as a “full-sour” while pickles that have stayed in the brine a lot less long are referred to as “half-sours”. Dill pickles good known in New York City since 1899.

Homemade Dill Pickles

This homemade dill pickles recipe was passed down for generations and generations in US farmer family somewhere between the mid-1800s.

What size cucumbers are best for pickling? For homemade dill pickles is better when they’re really small. If cucumbers are a little bit big, you can cut both ends off.

For sterile jars, you can warm up them in the oven at 220 degrees for about 30 minutes. You can boil jars if you prefer that method.

Make sure that you bring the brine up to a boil. Fill jars up with cucumbers to just at the rim.

Pour the boiling brine over the cucumbers and left about half an inch of headspace.

How to make dill pickles at home - traditional dill pickle recipe

These dill pickles are ready after one hour in the refrigerator, and you can keep them for several weeks. Perfect for burgers, snacking, and more.

traditional dill pickle recipe

For traditional dill pickle recipe you need 2-3 cucumbers, 2 dill flowers (or 5 sprigs of fresh dill, or 1 tbsp dry dill seeds), 2-4 cloves garlic (minced), 3 tbsp apple vinegar, ¾ tbsp kosher salt, filtered water, optional black peppercorns and red pepper flakes.

These pickles are made with room-temperature brine. Whisk together a brine made of water, vinegar, and seasonings.

Slice your cucumbers in 4 or 8 parts or into thin slices (around 1/8 to 1/4-inch thick). Add dill and garlic.

Pack the cucumbers into a jar, and pour the brine over it all. Refrigerate 24 hours until the pickles taste sufficiently “pickled!”

New York Dill Pickle Recipe

Dill pickles have been made in New York City since 1899. Pickles are easy to make and can be made at home using homemade pickle recipes easily. The first thing you need is to slice some cucumbers. To season them it is recommended to use Dill Seed, cloves of garlic, and some red pepper flakes. In saying that you can always add more seasoning and put your own spin on the recipe!

  • 1 1/2 cups distilled white vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds kirby cucumbers (sliced 1/4 inch thick)
  • 3/4 cup dill ( coarsely chopped )
  • 3 garlic cloves (coarsely chopped)
  • In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
  • In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
  • The dill pickles can be refrigerated in an airtight container for up to 1 week.

Crock Pickles Recipe

Crock Pickles Recipe

This is aunt Jenny’s crock pickles recipe with spicy-sweet pickle, good with sandwiches and cold cuts. With this count of ingredients, you will make 2 quarts pickles.

Take cider vinegar, onion, dry mustard, salt, white ginger root, whole cloves, sticks cinnamon, whole peppercorns, powdered cloves, brown sugar, midget cucumbers.

Mix all ingredients, except cucumbers, together in a 1-gallon crock, or large glass jar. Add cucumbers.

Cover crock or jar with folded cheesecloth, then with a lid. Let stand in a cool and dark place at least 1 month before using. They will be tasty and yummy. You can store cucumbers from this crock pickles recipe it up to 4 months but better if allowed to stand 3 months.

Curry Pickled Cucumbers

Curry pickled cucumbers are actually a sour cucumber pickle spiced with curry. Serve this pickled cucumbers as the first course with herring, or pate, or with a hot cheese canape.

Take large cucumbers, washed, pared, and sliced, medium-sized onions, washed, peeled, and sliced, salt, white or wine vinegar, brown sugar, hot red pepper, curry powder, celery seeds, mustard seeds, black pepper, mixed whole pickling spices.

Combine cucumbers and onions in a large bowl. Sprinkle salt generously over layers. Add water barely to cover.
Let stand in a cool place overnight.

Drain, wash vegetables under numbing cold water. Drain thoroughly. Spoon into sterile glass jars. Combine remaining ingredients in agate or enamel kettle. Cover and boil gently about 10 minutes.

Remove spice bag. Pour hot vinegar mixture over cucumbers and onions in jars. Seal at once.

Let stand curry pickled cucumbers a few weeks in a cool dark place before using it.

Pickling in different cultures

Different cultures that have put their own spin on the pickle recipe all share similar characteristics. The main difference is in how you seasoned them. The Polish and German styled pickles are very similar. Usually, pickles they made in oak barrels.

Pickles in in oak barrel

This style of pickle is another famous in the world. People like it for taste. It is similar in sourness to that of the Kosher Dill pickle, but the difference is in seasoning the pickles.
Then there are Hungarian pickles, where they add to bread to the recipe. The idea is that adding pieces of bread to the solution will help the fermentation process while the cucumbers turn into pickles.

Best pickle recipes

Pickles are easy to make and can be made at home using homemade pickle recipes easily. The first thing you need is to slice some cucumbers. To season them, use Dill Seed, cloves of garlic, and some red pepper flakes. In saying that, you can always add more seasoning and put your own spin on the recipe!

To make the brine for the pickles, you are going to want to fill a jar with an equal amount of cider vinegar and water, along with salt. The longer the pickles sit in the jar, the tastier they will become!

How to make pickles in a barrel

How to make barrel pickles? It is easy! You will need a barrel for pickles, cucumbers, salt and spices to your taste.

How to make pickles in a barrel

We recommend using oak barrels for pickling cucumbers. Cucumbers will turn out crispy and very fragrant.

For best barrel pickles, you need locally grown organic cucumbers. The best will be from a local farmer. You can use cucumbers from the grocery store, but if you do that, they come with a coating of wax. To get that wax coating off you have to soak them in half vinegar half water for a couple of minutes and then wash it off. Use a like a little scrub brush to get the wax coating off.

Pack cucumbers into the barrel with some dill and garlic. You can add some chili, coriander seed, black peppercorns, horseradish, and more. Then add salt and water. You can cook 5% salt brine or simple add salt and then water. For a liter of water, you need to add 50 grams of salt.

There is an easy way how to make barrel pickles. These pickles ferment with Lacto bacterias and that’s what produces the sour flavor with no vinegar.

Those bacteria start growing and they produce CO2. These are cured in salt water, so that will take care of most of the bad bacteria you’re going to find, and the Lactobacillus takes care of the rest.

You have to be very careful when you’re making pickles or any kind of preserved food.

Fermentation features

It’ll take about three days or more to make barrel pickles. Probably by tomorrow morning, this will be bubbling. If you check them they should still be kind of crisp but also a little bit sour. Put them in the fridge after three days. They are super tasty and super great.

One more thing you’re going to notice is that the water in these will turn cloudy over the course of time, and that’s normal.

Read one of the recipes on how to make barrel pickles here: