Cooks who “put up” pickles, whether chips or spears or whole, do
so because the flavor and the crunch is far superior to those that come from a
grocery store shelf. Prove it to yourself by taking a jar of your own
home-canned pickles to a potluck. Chances are very good it will return home—empty.
“Canning” and “Pickled Vegetables, Relishes, and
Salsas” provide a step-by-step guide to the basics of canning and
pickling. Once you’re familiar with the process, try any of these classic
pickle recipes. Before you get started, here are a few more helpful tips
related to canning pickles.
• Soak fresh, uncut cucumbers in ice-cold water for 2 hours before
canning to ensure crispness.
• Use widemouthed jars for canning pickles. The wide opening makes
it easier to pack pickles in—and take them out.
• In recipes calling for garlic, gently crush the cloves, enough
that they release their flavor yet still hold their shape.
•
Use the flower heads of dill just beginning to go to seed. They deliver the
most potent dill flavor.
