In a Pickle: An Easy Guide to Home Pickling - Big Y® World Class Market®

When you think of pickles, what comes to mind? The tangy slices atop your hamburger? Or the crunchy dill spear next to your lunch-time sandwich? It might be time to expand your horizons. Pickles are more than just the artists formerly known as cucumbers. There are so many other veggies that become delicious delights when pickled — everything from beets to tomatoes to peppers and many more. Here are some recipes and tips to bring this classic art into your home.

Pickling Basics
There are a few essential steps to follow when you are pickling. Always remember the following:

1 The most important thing to remember when pickling, whether you are quick-pickling or fermenting: Never alter the amounts of ingredients, especially vinegar, salt or vegetables. This is important not just for flavor, but also for safety. Adding or removing amounts could allow harmful bacteria to contaminate your recipe.

2 It’s also important to use soft water when pickling. The high levels of minerals in hard water could affect the taste and texture of your pickled vegetables. Use bottled distilled water instead, or soften your tap water: Boil for 15 minutes, then leave in a covered pot for at least 24 hours. Skim off anything that has collected on the surface of the water, and then carefully pour out or ladle water into another container, making sure not to disturb any sediment.

3 Always use the freshest, most unblemished veggies — easy to find at Big Y! Starting with high-quality produce will help ensure the crispest, tastiest final product.

4 Make sure you use special pickling salt or kosher salt. Don’t use regular table salt in pickling recipes, as it may cause the pickling brine to become cloudy and could alter the flavor and crispness of the veggies.

5 If you are quick-pickling with vinegar, use white or cider vinegar of at least 5% acidity. Other types of vinegars (such as balsamic) may have a high enough level of acidity, but their flavors are so strong that they would overpower any other tastes in the foods being pickled.

6 Try to use fresh, whole spices. Ground spices may cloud the pickling solution. You can also purchase ready-made pickling spice, which is usually a blend of mustard seeds, bay leaves, cardamom, pepper, cloves, allspice and other flavors. Spices should be bundled together in a small cheesecloth bag for pickling; the bag can then be easily removed before canning.

7 Vegetables can be further preserved by canning in sterilized glass jars.

8 Make your pickled vegetables using non-reactive pots, utensils and containers. Use stainless steel or unchipped enamel-coated pots for any ingredients that must be simmered. For curing, use stoneware, glass, stainless steel or food grade plastic. Copper or cast iron pots will react with acidic ingredients and should not be used.

The Final Step!

Put jars into a canner that contains simmering water. Use a rack to keep jars from touching canner bottom and to allow the heat to circulate. After adding jars, add hot water, making sure the water is 1 to 2 inches above the tops of the jars. Bring water to a rolling boil. Set timer and process as follows: carrots, 15 minutes; beets, 30 minutes; bell peppers, 10 minutes. Let jars sit on rack above canner for 5 minutes before removing. Using the jar lifter, remove jars from canner and let cool on a rack, making sure the jars are not touching. Let jars sit undisturbed while they cool for 12 to 24 hours. Do not tighten ring bands on lids or push down on center of lid until jars are completely cooled. Refrigerate any jars that did not seal and use first. After jars are cooled, wipe down, label and date. Store in a cool, dark place. For best quality, use within one year.

Now you’re fully prepared to pickle! Try our deliciously simple recipes to create your very own.

Pickled Carrots
Pickled Beets
Pickled Bell Peppers