In an age when fresh produce is flown around the world, so that we don’t have to survive the winter on preserved foods, pickles still retain their power of enticement.  Salt and vinegar not only preserve foods but they sharpen the flavors and salt firms the texture of watery vegetables.  Pickle brine also can purify vegetables of microorganisms that might make us sick.  In some cases fermentation preserves or increases the nutrients of some food. 

Pickling is a worldwide art that has long been in vogue.  As early as 100 B.C. people were pickling foods.  Home canning reached a peak during World War II when the U.S. government commandeered 40 percent of commercial pickle for the armed forces. 

There are two basic kinds of pickles.  Those preserved with vinegar and those preserved with salt.  Contrary to what many believe, salt is not an essential ingredient in canned pickles.  However, pickles made without salt is hardly a pickle in terms of taste. 

Salt pickles can either be dry salted or brined.  Sauerkraut is an example of a dry salted pickle.    Brine pickles are made with a premixed brine where the salt is dissolved in water.   The salt helps to control the fermentation of the food.  Fermentation is a controlled decomposition of food. 

Both salt and vinegar will react with most metals, therefore you must use nonreactive mixing and storing containers such as glass, ceramic or stainless steel.  Enamel containers may be risky to use since fine cracks or chips in the enamel could allow the metal to reach with the acid or brine. 

Here is an easy Dill Pickle Recipe

8 pounds of pickling cucumbers

1 ½ cups pickling salt

2 gallons of water

5 cups distilled white vinegar

¼ cup sugar

15 dill heads

15 black peppercorns

8 small chile peppers

Makes about  6 Qts

 Method: 

 1.  Wash the cucumbers and cut them into half lengthwise or leave them whole.  In a large bowl, dissolve ¼ cup pickling salt in 1 ½ gallons of water.  Add the cucumbers and let them stand in the brine for 12 hours. 

2. Boil water in a large stainless steel pot that will completely submerge the finished jars of pickle.  When the water boils, put the jars and covers in for 20 minutes to sterilize them.  Use thongs to lift them out carefully and put on counter on a dish towel. 

3. In a stainless steel pot boil the remaining picking salt with the rest of water, vinegar and sugar.

4. Drain and rinse the cucumbers. 

5. Put the garlic dill, peppercorns and chili peppers into mason jars and pack the jars with the cucumbers. 

6. Pour the hot liquid over the cucumbers, leaving ½ inch headspace.  Close the mason jars with the 2 piece cap, making sure to tighten the band . And put the jars in the boiling water bath prepared above.  Let is stand in the bath for 10 minutes.

7. Carefully remove the jars with thongs and place on dishtowel on the counter.  Use a dishtowel to check that the bands are still tight.

8. Store the jars in a cool, dark place for at least 1 month before using.

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