Pickling Project

Friday, September 20, 2013

As the weather starts to get cooler, canning and pickling season begins. Jack Bishop, editorial director of America’s Test Kitchen, walks us through the basics of pickling and how to get creative with pickles.

Pickle with us! For the first month of Food Fridays, we'll be making pickles. If you're a pickling newbie, try a recipe below or the one from our video. And if you're a pro, show us what you got! Be as creative as you want. Here's how:

Either way, once it's done, post a photo of your creation to Instagram and tag it #LopatePickles. Happy Pickling!


Jack Bishop

Comments [6]

Linda Norris

For everyone interested in pickles and other food preservation, please check out another Pickle Project and see how food, sustainability and preservation work in other parts of the world.

Oct. 04 2013 12:55 PM
Vikki in NJ from Randolph, NJ

I recently made half sour pickles with Kirby cucumbers. I had to trim about 1" off the end of a couple of the cucumbers so that I could get them to fit in the crock I was using. These trimmed pickles came out mushy inside, while those with the skins intact didn't. Is this just a coincidence or do I need to be sure the skin isn't cut to ensure a firm pickle.

Sep. 20 2013 01:22 PM
dg from nyc

I tried fermenting dilly beans twice recently, but both times they turned moldy on top and threw them away. I finally ended up canning them. Why did they turn moldy? First time - a few beans had floated to the top. The second time I tried, nothing was on top, but the water turned moldy anyway.

Sep. 20 2013 01:14 PM
harvey from UWS

Do the Persian Cucumbers that I use in Tatziki, also 'pickle' well?

Sep. 20 2013 01:14 PM
Joe from nearby

Fried pickles are yummy.

Sep. 20 2013 01:10 PM
Matt from BK

Great Intro. Such fantastic consonance.

Sep. 20 2013 01:08 PM

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