Tiffany Haney
Pickling is a great way to preserve vegetables, and you can pickle almost anything from cucumbers to carrots, okra, beets, and even avocados. You can also experiment with different types of vinegar, like white wine vinegar or apple cider vinegar, to create unique flavors. While canning is a popular way to store pickles, it is possible to make delicious pickles without a canning pan. Refrigerator pickles, for example, can be made by simply combining vegetables with a brine of vinegar, water, salt, and other desired spices, and storing them in the fridge. This method does not require any special equipment, and the pickles can last for several weeks to a few months.
| Characteristics | Values |
|---|---|
| Canning pan required | No, a large stock pot can be used as an alternative |
| Vinegar | Use white wine vinegar or apple cider vinegar for refrigerator pickles. If canning, use vinegars that are at least 5% acetic acid. |
| Salt | Use pure sea salt without additives or salt labelled "canning" or "pickling" salt. |
| Storage | Refrigerator pickles will last up to 1 month. Canned pickles can be stored at room temperature for up to 1 year. |
| Vegetables | Cucumbers, tomatillos, carrots, okra, beets, peppers, turnips, avocado, zucchini, and green beans can all be pickled. |
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What You'll Learn
You can use a large stock pot instead of a canning pan
If you don't have a canning pot with a fitted rack, you can use a large stock pot to can pickles. You will also need something to lift the glass canning jars off the bottom of the pot. A round metal cooling rack that fits neatly and flatly inside your stock pot is ideal. If you don't have a canning pot, cooling rack, or other equipment, you can scrunch up a long piece of aluminium foil into a spiral shape and place it in the bottom of your stock pot.
Before lifting the hot, sanitised jars from the water, make sure you know where you're going to place them. Never place hot glass directly on a cold stone surface, such as marble or granite. Instead, place the empty jars on a wooden cutting board or a work surface covered with a kitchen towel. Lifting the hot jars safely can be tricky, so a jar lifter is recommended. If you don't have one, you can use rubberised tongs. If you only have tongs with uncovered metal on the gripping end, submerge them in hot water for several seconds to warm them up before use.
Place the jars into the stock pot with simmering water and bring to a boil. Process for 10 minutes, then remove the jars and let them cool. Check that your jar of pickles was properly sealed by looking for a couple of indicators. First, check the lid: it should have a slight concave shape due to the vacuum created during canning. Second, if you press down in the centre of the lid and it doesn't move, it's sealed. If you press down and it pops or springs up, the jar isn't sealed.
If necessary, add water to the pot so that it is at least 1 inch higher than the top of the jars. You can always process your jar again if the can didn't seal properly. Before breaking the seal, unopened canned pickles can be stored for up to a year.
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You can make refrigerator pickles that don't require canning
To make refrigerator pickles, you can use a variety of vegetables, including cucumbers, tomatillos, carrots, okra, beets, peppers, turnips, zucchini, and even avocado. Wash and chop your chosen vegetables into your desired shape. If you're using cucumbers, it's recommended to use pickling cucumbers like Kirby cucumbers or English cucumbers, which have a thicker skin. You can also use regular cucumbers, but avoid those with a shiny wax coating.
Next, prepare your brine by bringing water, vinegar, sugar, and salt to a boil in a saucepan. The basic brine recipe calls for equal parts vinegar and water, with common choices being white vinegar or apple cider vinegar. You can also experiment with different types of vinegar like white wine vinegar. For a basic brine, use 3 1/2 cups of water, 1 1/4 cups of vinegar, 1 tablespoon of sugar, and 2 tablespoons of salt. However, feel free to adjust the sugar and salt quantities to suit your taste preferences.
Once the brine is ready, it's time to assemble your jars. Peel and add garlic cloves to each jar, along with fresh sprigs of herbs like dill. Pack the jars tightly with your chosen vegetables. If using cucumbers, remove a thin sliver from both ends and cut them into spears, slices, or chunks.
Pour the brine mixture into the jars, covering the vegetables completely, and leaving about 1/2 inch of space at the top. Secure the lids on the jars and place them in the refrigerator. Your refrigerator pickles will need at least 24 hours to a few days to pickle properly. These pickles will typically last in the refrigerator for about a month, although some sources suggest they can keep for up to three months.
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You can reuse the brine within three months
You can reuse pickle brine to make more pickles, but it is generally advised to only reuse the brine for refrigerator pickles and not for canning. This is because the brine's salinity and acidity levels are reduced after the first use, and it may not be safe to use for processed pickles. The reduced acidity level in the brine may not prevent the growth of Clostridium botulinum and other harmful microbes.
When reusing brine for refrigerator pickles, it is important to ensure that the brine is not murky or cloudy, as this may indicate contamination. You can add a splash of undiluted vinegar or fresh lemon juice to the jar to boost the acidity of the brine. It is also recommended to only reuse the brine within three months, as it will become less flavorful over time.
To reuse the brine, you can follow these simple steps:
- Drop fresh cucumber slices or any desired vegetables into the leftover brine and leave them refrigerated for 24 hours.
- Alternatively, lightly toss the cucumber slices with 1 to 1/2 teaspoons of fine salt per pound of cucumbers to draw out excess water.
- Allow the salted cucumbers to sit in a colander and drain for about an hour.
- Transfer the salted cucumber slices to a jar, bring the reused brine to a boil, and pour it over the cucumbers.
- Refrigerate the jar for at least 24 hours before serving.
It is important to note that the refrigerator pickles made with reused brine will not last as long as those made with full-strength brine. Therefore, it is crucial to watch closely for any signs of contamination, such as a murky brine, yeast or mold growth, scum on the surface, or mushy pickles.
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You can use any vegetables, not just cucumbers
While cucumbers are the traditional choice for pickling, you can certainly branch out and experiment with other vegetables. In fact, almost any vegetable can be pickled! Pickling is a great way to preserve the harvest and enjoy your favourite veggies all year round. It's also a fun way to add some crunch and tanginess to your meals.
When it comes to pickling, feel free to get creative with your produce selections. Popular choices beyond cucumbers include carrots, onions, peppers, beans, cauliflower, and asparagus. But don't stop there—beets, cabbage, broccoli, and green tomatoes are also excellent candidates for pickling. You can even get adventurous with less common options like fennel, okra, or garlic cloves.
The beauty of pickling is that it allows you to showcase the unique flavours and textures of each vegetable. For example, pickled carrots add a crisp, refreshing bite to sandwiches and salads, while pickled onions offer a tangy crunch to tacos and burgers. Pickled peppers bring a spicy kick to pizzas and pasta dishes. The possibilities are endless!
If you're feeling especially adventurous, try experimenting with different combinations of vegetables in your pickling jars. You can create colourful and flavourful medleys by packing in a variety of veggies together. Just remember to adjust your pickling brine and spices accordingly to complement the unique characteristics of each vegetable.
So, go ahead and explore the wonderful world of pickling beyond cucumbers. Embrace the versatility of this preservation method and enjoy the delightful crunch of pickled vegetables all year round. With a little creativity and experimentation, you'll be well on your way to crafting delicious, vibrant pickles that showcase the best of each season's harvest. Happy pickling!
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You can make the pickles sweeter by adding cinnamon or sugar
You don't need a canning pan to can pickles. You can use any large pot that is big enough to hold the jars. The canning process involves placing the jars into a pot with simmering water, bringing it to a boil, and processing for 10 minutes. This can be done with any large pot, as long as it is deep enough to submerge the jars by at least one inch of water.
Now, if you want to make your pickles sweeter, you can add cinnamon or sugar to the brine. Bread and butter pickles are a type of sweet pickle that is generally more tangy, while sweet pickles have a higher sugar content. To make your pickles sweeter, simply increase the amount of sugar in your brine. You can also add cinnamon to your brine for a unique flavor.
Ingredients:
- Cucumbers
- White vinegar
- Apple cider vinegar
- Water
- Sugar
- Salt
- Pickling spices (optional)
Directions:
- Start by preparing your cucumbers. Rinse them thoroughly and scrub away any dirt. Slice off about 1/8 inch from both ends of the cucumbers and discard. You can then cut the cucumbers into spears, slices, or chunks, depending on your preference.
- Combine the vinegars, water, sugar, and salt in a saucepan. Bring this mixture to a boil and then remove it from the heat, allowing it to cool slightly.
- Prepare your jars by peeling and adding garlic cloves, dill sprigs, or other desired spices. You can also include cinnamon sticks or ground cinnamon to taste.
- Pack the cucumber spears tightly into the jars.
- Pour the brine mixture into the jars over the cucumbers, leaving about 1/2 inch of headspace.
- Seal the jars tightly and refrigerate for at least 3 days before serving.
Remember, if you want to make your pickles sweeter, simply increase the amount of sugar in the brine. You can taste the brine before adding the cucumbers and adjust the sweetness to your liking. You can also experiment with different types of vinegar and spices to create unique flavor profiles for your sweet pickles.
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Frequently asked questions
Yes, you can make pickles without a canner. You can make refrigerator pickles or freezer pickles.
You will need cucumbers, vinegar, water, salt, garlic, and any desired herbs or spices.
For a milder flavor, use cider vinegar. For extra-crunchy pickles, use 10%-strength vinegar. White vinegar will add sharpness.
Cucumbers labelled as canning or pickling cucumbers are best. You can also use traditional cucumbers, but choose ones with thicker skin and no wax coating.
Pickles made without canning will last up to 3 months in the refrigerator.
