Pickling Your Overgrown Garden

By Jen Montbleau of Sterilite Corporation

With summer in full swing, gardens everywhere – especially mine – are overflowing with produce. When the cucumbers are piled high, it’s time to get pickling!

Cool and crunchy, delightfully sweet or sour and capable of going from snack to sandwich without a hitch – that's what I call a good pickle. Did you know that they're a cinch to make at home? Or that you probably already have all the ingredients in your kitchen? You don't even need to set aside the afternoon; you can make a couple of 6 cup containers in less than 30 minutes. Here's everything you need to know on how to make your own batch of homemade pickles.


Kirby cucumbers are the classic pickling cucumber. They hold up better than other cucumbers during pickling, remaining firm and crunchy instead of becoming soft. But whatever kind of cucumber you have growing in you garden will work just fine.

You can also use these recipes as a template for pickling other vegetables. I’ve seen people do okra, green beans, beets, garlic, and even carrots. If you feel like branching out into other parts of the garden, give it a try!

No matter what cucumber or vegetable you use, make sure they are ripe and feel firm – avoid limp or wrinkly vegetables. Use a colander to thoroughly rinse your vegetables and then dry them. Before pickling be sure to cut away any bruises or blemishes.


How to Make Dill Pickles
The main flavoring for dill pickles comes from fresh dill or dill seed. Aside from that, these pickles are made with very basic ingredients of equal parts vinegar and water mixed with salt and sugar. A few peeled and halved cloves of garlic and a pinch of red pepper flakes help round out the flavor of the pickles. You don't have to stop there, either! Play with mustard seed, celery seed, black peppercorn, or any other spice that pickles your fancy.

Ingredients

• 16 dill sprigs
• cucumbers (enough to fill your container and cut as desired)
• 1-1/4 cups distilled white vinegar
• 3 tablespoons salt
• 2 tablespoons sugar
• 2 cups cold water
• 2 tablespoons coriander seeds
• 1 teaspoon mustard seeds
• 6 garlic coves, peeled and halved
• 1/4 teaspoon red pepper flakes

Instructions

1. Wash your food storage containers and lids well.
2. With a colander rinse cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins.
3. Pack the cucumbers and dill sprigs into your container until you are a 1/2 inch below the top of the jar, without smashing them.
4. Combine the vinegar, salt and sugar in a small bowl whisking them together until the salt and sugar are dissolved.
5. Whisk in the cold water.
6. Add the remaining ingredients and mix well.
7. Pour the brine over the pickles, filling to within 1/2-inch of the top. If necessary, add a bit of cold water to the containers until the brine covers the cucumbers.
8. Store the pickles in the fridge. The pickles will improve with flavor as they age – try to wait at least 24 hours before popping them open. Refrigerator pickles will keep for several weeks.

How to make Sweet Pickles
If you don’t favor dill pickles, this sweet pickle recipe is just as easy as the one above. Keep the ratios the same, and you can make more or less brine to suit the amount of pickles you want to make.

Ingredients

• 1/3 cup apple cider vinegar or distilled white vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup water
• 1/8 teaspoon pepper
• chopped fresh dill weed or parsley
• cucumbers (enough to fill your container and cut as desired)

Instructions

1. Wash your food storage containers and lids well.
2. With a colander rinse cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins.
3. In a separate bowl combine the vinegar, salt and sugar in a small bowl whisking them together until the salt and sugar are dissolved.
4. Mix in remaining ingredients.
5. Pack the cucumbers into your container without smashing them.
6. Pour the brine to cover the cucumbers.
7. Store the pickles in the fridge for about three hours before eating. The pickles will improve with flavor as they age. Refrigerator pickles will keep for several weeks.