How to Make Pickles

By Food & Wine
Updated January 13, 2017
Credit: Photo © Matthew Armendariz - mattbites.com
Linton Hopkins puts up more than 300 jars of fruit preserves and pickled vegetables each summer. Here, two of his best recipes.
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The Mission: DIY Pickles and Pickle Relish

Credit: Photo © Matthew Armendariz - mattbites.com

Linton Hopkins has endless uses for these sweet and tangy pickles—he even deep-fries them to make pickle chips. Brining before pickling helps the cucumbers stay crunchy.

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Bread-and-Butter Pickles

Credit: Photo © Matthew Armendariz - mattbites.com
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To make the bread-and-butter pickles, in a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator.

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Credit: Photo © Matthew Armendariz - mattbites.com
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In a large, heavy pot, combine the vinegar and sugar and cook until the sugar dissolves. Stir in the remaining ingredients.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Place lids on top and screw on rings to secure, leaving an inch of space at the top. Close with the lids and rings.

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Credit: Photo © Matthew Armendariz - mattbites.com
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To process, boil the jars for 10 minutes.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Cool the pickles to room temperature and serve immediately or store them in a cool, dark place for up to 1 year. Refrigerate after opening.

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Sunchoke Relish

Credit: Photo © Matthew Armendariz - mattbites.com
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In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Drain the sunchokes and return them to the bowl. Add the onion and red pepper and toss.

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Credit: Photo © Matthew Armendariz - mattbites.com
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In a small bowl, stir the dry mustard powder and flour with 1/2 cup of water to make a paste. In a large saucepan, combine all of the remaining ingredients and bring to a boil. Whisk in the mustard-flour paste until smooth. Simmer until thickened.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Transfer the vegetables to 2 heated, sterile, quart-size canning jars. Pour the hot liquid over the sunchokes and tap to release any air bubbles.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Cover the jars (not too tightly) and transfer them to a deep pot filled with very hot water. Boil the jars for 25 minutes. Carefully remove the jars from the water and let cool.

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