How to Make Pickles at Home...or How to Fight Squirrels and Win

Written by Ridley Kozman

There are pickle people, and then there’s everyone else. I am part of the pickle-loving population, and honestly, I cannot understand those who aren’t. How can you not like biting into a fresh, tangy, crunchy pickle with just a solid hint of garlic and the right hit of salt? While I like all pickles, my favourites are classic dills. However, I won’t turn away from bread & butter pickles (which are sweet and tangy and great in sandwiches) or gherkins (those small, really crunchy ones that work really well in tuna salad).

Last summer, my dad decided that we should grow vegetables and herbs in our city yard. My job centered around the care of the soon-to-be vegetables, including some cucumber plants. My other job was to prevent the vegetables from being eaten prematurely, because we were about to become the most popular spot for urban wildlife.

We went to the garden centre, bought some seeds, watered them, and waited. At first the vegetables flowered. The cucumber flowers were a bright, sunny yellow. As the flowers faded, we could see the beginnings of the cucumbers themselves. Before they took their final, recognizable shape, they started out looking like funny little water balloons.

My younger brother and I went out every morning and checked on the growth of the garden. We soon realized that the soil scattered on the ground around our raised planter and holes around the plants were not from the wind or the weather but from our friendly neighbourhood critters. Our garden had become very popular with raccoons, squirrels, and birds. We had not planned to become a produce market for city wildlife. So, we went back to the garden centre, bought more supplies, and built ourselves a fortress to protect our budding veggies.

We put tall trellis-like cages around the plants and netting over the cages. The cages had the added benefit of supporting the plants (dill cucumber plants love to climb!). The animals were persistent, though. One raccoon even knocked over one of the cages in the middle of the night. My dad took on the role of chief of security, as if we were defending a castle. He strengthened the netting by securing it with twine that wrapped around the planter. It formed a kind of dome that also helped to keep birds from swooping in.

Eventually, our tactics were successful. The critters gave up and moved on. The plants soaked up lots of sunshine and water. Soon enough, as the summer heat set in, the growth took off. Before we knew it, we had too many cucumbers. My mother declared that regular salads would solve the oversupply problem. My brothers and I rebelled, though. There’s only so much salad one person can eat. Something had to be done with the multiple cucumbers.

Which is how I learned to make pickles. It’s actually pretty easy, and in fact, homemade pickles are way superior to store-bought ones. They outscore manufactured pickles on crunchiness, freshness, tanginess, and general deliciousness, at least in my opinion.

Here is how to make homemade pickles:

Step 1: Grow the Cucumbers

You’ll need: A planter, a trellis (for the vines to climb and be supported – those cucumbers are heavy!), a sunny spot, cucumber plants or seeds, water, time, and resilience (especially if you encounter critters). You can use netting, like we do, around the garden and check on the growth daily to get a sense of how everything is doing. Cucumber plants get big quickly. In the first week or so, the plant will look tiny and unimpressive, but by week two or three, you have a mighty vine on your hands. Pick your cucumbers when they change from light to dark green, are the same width at the top and the bottom, and get plump. If you’re unsure, just ask yourself: Does it look like the size of a pickle?

Step 2: Slice the Cucumbers (or not!)

If you have a small garden like me, you’ll get dozens of cucumbers over the summer from only 5 or 6 plants. You need only about 4 cucumbers for one 32 oz jar. Pick the cucumbers, wash them, and then cut them into spears or slices, or even leave them whole. You decide. Try to keep the pieces about the same size, so they pickle evenly.

Step 3: Fill the Jar

Put 2-3 peeled cloves of garlic (halved) and 3-4 sprigs of fresh dill at the bottom of an empty, clean 32 oz jar first. We tried to grow dill ourselves, but it wasn’t successful. Unfortunately, the plants bolted. That doesn’t mean they ran away, but they flowered too soon under high heat and stress. They didn’t look too good, so we opted for supermarket dill instead. Then, pack the cut cucumbers in tightly. If you want more flavour, you can add whole black peppercorns (about a dozen), a single dried bay leaf, and 1 tsp of whole mustard seed (my aunt is allergic to mustard, so we leave that out of the jar we give her). I highly recommend those additions—they really pack a nice punch.

Step 4: Make the Brine

In a bowl, mix together: 2 cups of water, 2 cups of white vinegar, 1/4 cup sugar, and 2 tablespoons of salt. I like things salty, so I am generous with the tablespoons. By the way, I like using pickling salt because it’s additive-free, so the brine doesn’t get cloudy. Any salt without additives will do. Mix all the ingredients, then heat and stir until the salt dissolves, forming the brine.

Step 5: Brine and Time

Pour the brine into the jar until the cucumbers are covered. Seal with the lid and leave the jar in the fridge. Then, just wait. Leave them for at least 3 to 4 days minimum, although I advise at least a week for the best flavour. You’ll notice that they’ll turn from a nice deep green to almost an olive colour. This is the pickling part, and that’s when you’ll really know they’re ready. It’s important to remember that these pickles are not shelf-stable. That means that once the jars are filled and closed, they should be refrigerated and should stay in the refrigerator even after you open them to enjoy them. They should last at least 3 or 4 months.

Step 6: Eat and Enjoy

After you have made repeated visits to the fridge to check on your pickles, you will finally be ready to eat them! Open the jar; you should hear a satisfying pop from the lid's suction. Take one out and savour that first bite! You did all of the work, and it will be the best-tasting pickle that you’ve ever had! There’s something very rewarding about growing your own food, even if it’s just a few cucumber plants in a city backyard.

You may want to put a sticky note on the jar that says your name on it. Homemade pickles go quickly in our home thanks to my hungry brothers. I like to remind everyone who made them and make sure that there are enough for me to enjoy! However, if your garden is really successful, you’ll find yourself buying jars in bulk so you can share your amazing pickles with your family and friends.

Thumbnail Credit:

https://unsplash.com/photos/clear-glass-jars-with-candies-TZw891-oMio