Edible DIY

By Lucy Norris
Photos by Leah Harb

Pickling is an old-world method of preserving fresh foods with salt or brine solution. Similar to drying or curing, pickling prevents toxic bacteria from growing, which prevents spoilage. These days, ready-made pickles are sold in retail stores, but to me, homemade pickles are far superior. Home pickling is thrifty, delicious, and a great way to extend the bountiful season.

Most cultures around the world have pickling traditions. Think Lebanese preserved lemons, Korean kimchi, Polish sauerkraut, Jewish kosher dills and Mexican pickled jalapeños. Time-honored family recipes have been lovingly saved and passed down through generations. But many folks struggle to follow recipes from cookbooks without the kitchen wisdom learned through shared, hands-on experience. Your first pickling experiment can be daunting, so it’s helpful to understand some basic concepts before getting started.

First, it’s hardly a pickle without salt. Salt controls fermentation; fosters the progression of good bacteria; draws excess, often bitter liquid from food; firms the texture of food (for crunch!); and concentrates and balances a host of herbaceous, sweet, and spicy flavors.

Without salt, fermentation progresses too quickly, and food spoils. Fermentation happens when the safe bacteria in food breaks apart sugars to create lactic acid. Moderate acid production preserves food for an extended time in its partially decomposed form, but too much acid halts the fermentation process.

Pickling, like cooking, requires some preparation and organization. It is common sense to prioritize sanitation when you are handling the equipment. Of course, not every pickle has to be processed in a hot water bath. In fact, many pickle recipes can be stored in the refrigerator in a glass or stainless steel bowl for a couple of weeks. Canning ensures that your homemade pickles are storable at room temperature for about one year, as long as they are sealed.