Canning techniques and technologies change over time – just like everything else. But I received a question the other day (via my website) that asked for my opinion of the “old time” pickling process versus the newer, quick process …
Crock pickles are best cured in what kind of crock?
Stoneware crocks are best for making pickles. If you cannot find those, go to a food supplier and purchase a large foodgrade plastic container with a lid. That will also work.
There are several different flavors of pickle mixes available and the best part of the mixes is that all of the spices and some other ingredients are already measured and ready. All you have to do is supply the cucumbers, vinegar, sugar, and canning salt (and the canning equipment along with some of your time!)
No matter what your favorite pickle, there is likely a Mrs. Wages® pickle mix that will fit your taste.
The pungent aroma of vinegar mixed with spices such as dill, cinnamon, cloves, mustard seed indicate that something is being pickled in the kitchen. This aroma brings to mind the wonderful sweet lime pickles that my grandmother made, which have always been one of my favorite pickles.
Some of you may think that making pickles is too difficult or takes too long, but there are several different ways to make pickled foods including a process called “quick-pack” that anyone who does home food preservation can get done in a few hours.