We’re going to step away from web application security and identity access management for a little while and talk about pickles. I make my own pickles, and enough people have asked me about it that I thought I should write it down.

In short form, I use pickling cucumbers, press them in a pickle press for 36 hours, then can them in widemouth quart Bell jars with dill, salt, vinegar, garlic, and peppercorns.

The pickle press

The pickle press I use is this little one from Amazon. It only holds about 12 cucumbers at once.

I cut the pickles in half first to help them lose water.

Then put three tablespoons of salt on them and shake them around. Put the press on and stir it and tighten the press every 6 hours or so.

When they are done, take the top off.

Get your stuff ready. You’ll need 2 jars with lids, 8 garlic cloves, 3 tablespoons of pepper, 6 sprigs of dill, and 4 tablespoons of salt.

Get the liquid ready

Boil some water. I use a hot pot and boil 7 cups – that’s usually enough. Then arrange the dill, garlic and pepper in the jars. By arrange, I mean dump them in there. Then start stuffing the cukes from the press in the jar.

Once you have them all in, put the jars in the sink and fill them all the way to to the top with the boiling water. Pour some on the lids too to sterilize them.

Once the water is in, pour half of it out. I know,, I know. Add the salt, divided evenly between the jars. Replace the lost liquid with vinegar of your choice. I use basic white vinegar, but rice or apple works good too. Then put the lids on and shake.

Put them immediately in the fridge.

This is not a real canning procedure. They can’t go in the pantry. If you leave them out, they will probably spoil. Fridge them, and eat them. They are better fairly fresh. Give them maybe 5 days to soak up spices and whatnot. And then enjoy!!