Top 10 Pickles And How To Make Them

Recent discoveries indicate that pickled food has existed for over 4,000 years. However, just like any other food category, it has evolved over the years. Pickles are a relish consisting of fresh vegetables and sometimes fruits that have been preserved in brine or vinegar.

The process of preserving food by pickling drastically increases its shelf life for weeks and even up to 3 months when refrigerated.  The brine used to pickle vegetables introduces a sharp taste and an appetizing flavor. Let's dive into the world of pickling and learn about the top 10 pickles and how to make them at home.

What Is Pickling?

The pickling process involves preserving food in a brine or vinegar solution. This traditional method of food preservation has been used for centuries, especially when dealing with seasonal foods. Pickling can be used to preserve various foods, including vegetables, fruits, meats, and fish.

Pickling creates an acidic environment that prevents harmful bacteria and mold growth. This makes pickles safe to eat for long periods, even without refrigeration.

Pickled foods also have a unique flavor that is different from fresh foods. The vinegar or brine solution gives pickles a sour and tangy flavor many enjoy.

What Is The Difference Between Pickling And Fermenting?

Pickling and fermenting are both methods of preserving food, but they differ in a few key ways. Pickling involves soaking food in an acidic liquid like vinegar or brine. The acidity kills any harmful bacteria while preventing the growth of new bacteria. Pickled foods can be eaten safely for an extended period, even without refrigeration.

Fermenting involves soaking food in a liquid that contains live bacteria. These helpful bacteria feed on the sugars in the food and produce lactic acid, which preserves the food and adds a sour flavor. Fermented foods are also a healthy source of probiotics that can improve gut health.

Examples of pickled foods include cucumbers, onions, beets, and eggs. Common types of fermented foods include yogurt, kimchi, sauerkraut, and sourdough bread.

The method you choose to use to preserve your food depends on your preferences and the type of food you are preserving. Pickling is a good option if you are looking for a quick and easy way to preserve food. Fermenting is a good option if you are looking for a method that preserves nutrients and adds probiotics.

History Of Pickles

Pickling is one of the oldest methods of food preservation, dating back thousands of years. The first evidence of pickling was found in Mesopotamia around 2400 BCE. Pickling was also popular in ancient Egypt, Greece, and Rome.

Pickling was used to preserve food for long journeys, especially by sea, and seasonal foods. Salted pork and beef were common staples for sailors before the days of steam engines. While the process was invented to preserve foods, the resulting flavors made pickles highly sought after. Pickling can improve the nutritional value of food by introducing B vitamins produced by bacteria.

Pickling was introduced to the Americas by European settlers. In the United States, pickles became popular in the 19th century. The first commercial pickle factory was opened in 1858 in Rochester, New York.

Today, pickles are a popular food all over the world. There are various types of pickles, such as dill pickles, sweet pickles, bread and butter pickles, and Kosher pickles. Pickles can be eaten on their own, used as a condiment, or used in other dishes.

10 Types Of Pickles And How To Make Them.

1.      Dill Pickle

Dill pickles are a common type of pickle made with cucumbers, dill, garlic, and vinegar. Dill pickles have a somewhat crunchy texture and a tangy, dill flavor.

Dill pickles can be eaten on their own, used as a condiment, or used in other dishes. They are often used on sandwiches, burgers, and salads. Dill pickles can also be used to make relish, sauces, and other condiments.

Ingredients

• Kirby cucumbers
• White vinegar
• Water
• Kosher salt
• Sugar
• Garlic cloves
• Dill sprigs

Instructions

1. Wash and trim the cucumbers. Cut them into spears or slices, if desired. Make sure that you are using fresh, high-quality cucumbers
2. Combine the vinegar, water, salt, sugar, garlic, and dill in a large pot. Boil the brine before reducing the heat and simmer for 5 minutes.
3. Pack the cucumbers into a clean jar and pour the hot brine over them. Ensure the cucumbers are completely submerged.
4. Seal the pickle jar tightly and let it cool completely.
5. Refrigerate the sealed pickles for at least 24 hours before eating. Keep the dill pickles refrigerated, and they will last for several weeks in the refrigerator.

Variations on the classic dill pickle recipe:

You can try different ingredients and flavors to create your unique dill pickles. You can try a few variations:

• Spicy dill pickles: Add a few red pepper flakes to the brine.
• Sweet dill pickles: Add a few tablespoons of sugar to the brine.
• Garlic dill pickles: Add a few extra garlic cloves to the brine.
• Herbed dill pickles: Add other herbs to the brine, such as thyme, rosemary, or bay leaves.

2. Pickled eggs

Pickling eggs involves submerging and preserving hard-boiled eggs in a solution typically made of vinegar, water, sugar, and various spices. This preserving process imparts the eggs a distinct tangy and sometimes slightly sweet flavor.

The eggs absorb the flavors and colors of the pickling solution, resulting in a unique and appetizing taste. Pickled eggs are a nutritious and delicious snack. They're also a great addition to salads and sandwiches.

Ingredients

• Hard-boiled eggs
• White vinegar
• Water
• Kosher salt
• Sugar
• Garlic cloves
• Pickling spices (optional)

Instructions

1. Peel the hard-boiled eggs and place them in a clean jar.
2. In a saucepan, combine the vinegar, water, salt, sugar, garlic, and pickling spices (if using). Boil the brine before reducing the heat and simmer for 5 minutes.
3. Pour the brine over the eggs in the jar. Ensure the eggs are completely submerged. 4. Make sure the jar is sealed airtightly and let it cool completely before moving it into a room-temperature cupboard or dark pantry for at least two weeks. You can keep the sealed jar for up to three months, but once opened, transfer it to the fridge and eat the pickled eggs within two weeks.

Variations on the classic pickled eggs recipe

• Spicy pickled eggs: Add a few red pepper flakes to the brine.
• Garlic dill pickled eggs: Add a few cloves of garlic and a few sprigs of dill to the brine.
• Herbed pickled eggs: Add a few other herbs to the brine, such as thyme, rosemary, or bay leaves.

3. Sweet pickles

Sweet pickles are a delightful and popular variety of pickles known for their sweet and tangy taste. They are typically made from sliced cucumbers and preserved in a brine made of vinegar, sugar, and spices.

Ingredients

• Kirby cucumbers
• White vinegar
• Water
• Kosher salt
• Sugar
• Garlic cloves
• Pickling spices (optional)

Instructions

1. Wash and trim the cucumbers. Cut them into spears or slices, if desired.
2. In a large pot, combine the vinegar, water, salt, sugar, garlic, and pickling spices (if using). Boil the brine and let it simmer for 5 minutes.
3. Pack the cucumbers into a clean jar and pour the hot brine over them. Make sure the cucumbers are completely submerged.
4. Seal the pickle jar and let it cool completely before refrigerating. You can store the pickle jars in the refrigerator for up to 2 months.

4. Bread and butter pickles

Despite the name, bread and butter pickles do not contain any bread or butter. Instead, the recipe calls for a variation in the classic sweet pickles recipe to include more ingredients. Bread and butter pickles are a type of sweet pickle that is cut into thin slices. They have a sweet, buttery flavor and are often used on sandwiches and burgers.

Ingredients

• Kirby cucumbers
• White vinegar
• Water
• Kosher salt
• Sugar
• Garlic cloves
• Onion, thinly sliced
• Pickling spices (optional)

Instructions

1. Wash and trim the cucumbers. Cut them into thin slices.
2. In a large pot, combine the vinegar, water, salt, sugar, garlic, onion, and pickling spices (if using). Boil the brine and let it simmer for 5 minutes.
3. Pack the cucumbers into a clean jar and pour the hot brine over them. Make sure the cucumbers are completely submerged.
4. Seal the pickle jar tightly and let it cool completely.
5. Refrigerate the pickles for at least 24 hours before eating.

5. Sour pickles

Sour pickles are a delicious and nutritious snack, and they are also a great addition to salads and sandwiches. Once your sour pickles are fermented, you can eat them right away or store them in the refrigerator for up to several months.

Ingredients

• Kirby cucumbers
• Water
• Kosher salt

Instructions

1. Wash and trim the cucumbers. Cut them into spears or slices, if desired.
2. In a large jar, combine the cucumbers, water, and salt. Ensure the cucumbers are completely submerged.
3. Place a weight on top of the trimmed cucumbers to keep them submerged.
4. Cover the pickle jar with a paper towel or cheesecloth and secure it with a rubber band.
5. Let the pickles ferment at room temperature for 3-7 days or until they reach the desired sourness.
6. Once the pickles are fermented, seal the jar tightly and store it in the refrigerator.

Variations on the classic sour pickles recipe

You can experiment with various flavors and ingredients to create your own unique sour pickles such as:

• Dill sour pickles: Add a few dill sprigs to the brine.
• Garlic sour pickles: Add a few cloves of garlic to the brine.
• Spicy, sour pickles: Add a few red pepper flakes to the brine.
• Herbed sour pickles: Add a few other herbs to the brine, such as thyme, rosemary, or bay leaves.

6. Pickled beef

Pickled beef, sometimes called "beef pickles," is a variation of corned beef where beef is marinated and preserved using a pickling process similar to that used for vegetables. The name "corned beef" comes from the historical practice of using large rock salt crystals, known as corns of salt, for curing the meat. This curing process not only flavors the beef but also helps preserve it. While pickling beef is not as common as pickling vegetables, it can create a unique and flavorful product.

Ingredients

• Beef: Typically a lean cut of beef, like round or brisket, is used for pickling.
• Vinegar: Provides the tangy and acidic element essential for the pickling process.
• Salt: Enhances flavor and aids in preservation.
• Spices and Herbs: Various spices such as peppercorns, mustard seeds, coriander, and herbs like bay leaves can be used for added flavor.

Instructions

1. Prepare the Beef: start by trimming excess fat from the beef and cut it into manageable pieces or slices, depending on preference.
2. Prepare the Brine: Create a pickling brine by combining vinegar, salt, and desired spices. The proportions may vary based on the recipe.
3. Marinating the Beef: Submerge the beef in the brine mixture, ensuring it's completely covered. Allow it to marinate in the refrigerator for several hours or even days, allowing the beef to absorb the flavors of the brine.
4. Slow Cooking or Curing: After marination, the beef can be slow-cooked or cured, depending on the desired end product. Slow cooking the beef can help tenderize the meat and meld the flavors.
5. Cooling and Storing: Once cooked or cured, allow the pickled beef to cool before storing it in airtight containers. Refrigerate to extend its shelf life.

7. Pickled carrots

Pickled carrots are a delightful and popular type of pickled vegetable, appreciated for their crunchy texture and tangy, slightly sweet flavor. The process of pickling carrots involves preserving them in a brine made of vinegar, water, sugar, salt, and various spices.

Ingredients

• Carrots: Fresh carrots, peeled and cut into desired shapes (often sticks or rounds).
• Vinegar: White vinegar is commonly used, but apple cider vinegar can also be a good option for a slightly different flavor.
• Water: Helps dilute the vinegar and achieve the desired acidity level.
• Sugar: Adding sweetness balances the tartness of the vinegar.
• Salt: Enhances the flavors and acts as a preservative.
• Spices and Herbs: Common spices include mustard seeds, garlic, ginger, peppercorns, and dill, among others, to add flavor and aroma.

Instructions

1. Prepare the Carrots: Wash, peel, and cut the carrots into sticks, rounds, or any preferred shape and size.
2. Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, and selected spices. Boil  the brine and let it simmer until the sugar and salt dissolve completely.
3. Pack the Jars: Pack the prepared carrots into clean, sterilized glass jars, leaving some space at the top. Tuck in any chosen spices or herbs.
4. Pour the Brine: Carefully pour the hot brine over the packed carrots, ensuring they are fully submerged. Leave a small headspace to allow for expansion.
5. Cooling and Sealing: Allow the jars to cool to room temperature, then seal them tightly and refrigerate for a few hours or overnight to let the flavors meld.

8. Pickled red cabbage

Pickled red cabbage is a popular pickled vegetable dish known for its vibrant color, tangy-sweet flavor, and crisp texture. It's made by preserving shredded or thinly sliced red cabbage in a brine typically made with vinegar, sugar, and spices.

Ingredients

• Red Cabbage: A medium-sized red cabbage, thinly sliced or shredded.
• Vinegar: White or apple cider vinegar is commonly used for pickling.
• Sugar: Adds sweetness that balances the acidity of the vinegar.
• Salt: Enhances the flavors and acts as a preservative.
• Spices: Common spices include mustard seeds, cloves, allspice, and juniper berries for flavor complexity.
• Optional Flavorings: Garlic, ginger, or chili flakes can be added for additional flavor.

Instructions

1. Prepare the Cabbage: cut off the outer leaves of the red cabbage, shred it or slice it into thin strips using a knife or food processor.
2. Prepare the Brine: In a saucepan, combine vinegar, sugar, salt, and spices. Boil the mixture, stirring occasionally until the sugar and salt completely dissolve.
3. Pack the Jars: Pack the shredded red cabbage into clean, sterilized glass jars, leaving some space at the top. Add any optional flavorings at this stage.
4. Pour the Brine: Carefully pour the hot brine over the cabbage, ensuring it's fully submerged. Leave a small headspace at the top of the jars.
5. Cooling and Sealing: Allow the jars to cool to room temperature, then seal them tightly and refrigerate. Let the flavors meld for at least a few hours or overnight before consuming.

9. Kosher dill pickles

Kosher dill pickles are a classic and beloved type of pickle, known for their iconic sour and garlicky flavor. Despite the name, "kosher" in this context doesn't refer to religious certification but rather to the traditional style and flavor associated with Eastern European Jewish immigrants.

Ingredients

• Cucumbers: Fresh, firm cucumbers, often pickling cucumbers, are used for their ideal size and texture.
• Water: Used to create the pickling brine and ensure proper texture.
• Vinegar: White vinegar, sometimes with a bit of apple cider vinegar, is used for the characteristic tangy flavor.
• Kosher Salt: Coarse kosher salt is traditionally used for its pure taste and ability to preserve the cucumbers.
• Garlic: Provides a strong and distinct flavor, a hallmark of kosher dill pickles.
• Dill: Fresh dill or dill seed is a fundamental ingredient, contributing the characteristic dill flavor.

Instructions

1. Prepare the Cucumbers: Clean the cucumbers thoroughly and trim the blossom end to ensure crispness.
2. Prepare the Brine: Combine water, vinegar, and kosher salt in a pot and boil it. Stir to dissolve the salt completely.
3. Pack the Jars: In each sterilized glass jar, add a few garlic cloves, fresh dill sprigs, and any desired additional spices like mustard seeds or peppercorns.
4. Fill the Jars: Pack the prepared cucumbers into the jars, leaving some space at the top. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
5. Cooling and Sealing: Allow the jars to cool to room temperature, then seal them tightly. Refrigerate for at least a day or two before consuming to allow the flavors to develop fully.

10. Pickled pork

Pickled pork is a type of preserved meat where cuts of pork, typically less tender cuts like the shoulder or hocks, are brined or marinated in a pickling solution, similar to the process used for pickling vegetables. The brine usually combines vinegar, salt, water, sugar, and spices, resulting in a tangy and flavorful meal.

Ingredients

• Pork: Typically, cuts such as pork shoulder, pork hocks, or other less tender cuts are used for pickling.
• Vinegar: Apple cider vinegar or white vinegaris commonly used for its tangy flavor and preservative properties.
• Salt: Enhances the pickles flavor and acts as a preservative in the pickling process.
• Sugar: Adding sweetness balances the tartness of the vinegar.
• Spices and Herbs: Common spices include mustard seeds, cloves, bay leaves, and black peppercorns, among others, to impart flavor.

Instructions

1. Prepare the Pork: Trim excess fat from the pork cuts and cut them into manageable pieces or slices based on your preference.
2. Prepare the Brine: In a saucepan, combine vinegar, water, salt, sugar, and spices. Boil the mxiture, stirring until the sugar and salt fully dissolve.
3. Marinating the Pork: Place the pork cuts in a non-reactive container and pour the hot brine over them, ensuring they are fully submerged. Marinate the pork in the refrigerator for several hours or overnight.
4. Cooking the Pork: After marinating, the pickled pork can be slow-cooked or simmered until it's tender and fully cooked, depending on the specific recipe.
5. Cooling and Storing: Allow the pickled pork to cool before storing it in airtight containers. Refrigerate to preserve and enhance the flavors.

Conclusion

Pickling is a centuries-old food preservation method that offers numerous benefits beyond simply extending the shelf life of foods. Pickling fresh produce drastically prolongs its shelf life while also enhancing the flavors and giving you the convenience of ready-to-eat meal options. If you are looking for a fermentation kit for all your pickling needs, be sure to check out the Grow Your Pantry collection.

Written December 2023
By Susan Grey