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Is there a better gift for a pickle lover than an easy-to-make pickle kit?
Whether for a first-time pickler or a seasoned pro, Melissa’s Pickle Kit (photos #1 and #2)makes it a snap (pun intended) to create crisp, tangy homemade pickles.
> The different types of pickles: a photo glossary.
> The history of pickles.
> How pickles are made.
Check below for:
> The difference between pickling cucumbers and slicing cucumbers (for eating fresh).
> International pickling spices you can use to customize your pickles.
QUICK HOMEMADE PICKLES
Ingredients
Each Melissa’s Pickle Kit includes:
Crunchy pickling cucumbers
A head of garlic
Melissa’s signature pickling spice blend
You’ll also need:
Vinegar*
Water
Sugar
Optional ingredients to taste (e.g. fresh dill, crushed dried or chopped chiles)
A quart jar with tight lid
Then follow the easy recipe using the QR code on the label, which will direct you to this:
Preparation
1. SLICE the cucumbers and place them in a 32 ounce glass Mason jar or other jar†.
2. COMBINE 1 cup white vinegar and 1 cup water in a medium saucepan. Add 1 tablespoon Melissa’s Pickling Spices, 1 tablespoon salt and 2 tablespoons granulated sugar. Bring the mixture to a boil, stir, and reduce to a simmer for 5 minutes.
3. REMOVE the pan from the heat and let the pickling liquid cool to room temperature. Then pour it into the jar with the cucumbers. Seal the jar and refrigerate for two hours.
The pickles will be ready to eat, but you can keep them marinating for 2-3 weeks in the refrigerator (although some recipes mention that unopened jars will keep for 2 months.
Once opened, it’s best to consume the pickles within a week or two and ensure they remain submerged in the brine.
REUSE THE BRINE!
Whether homemade or store-bought, pickle brine can be reused:
To pickle new vegetables—just add them to the jar.
In recipes, from marinades to sauces and dressings to dirty pickle Martinis.
GET YOUR PICKLING KITS
> Head to Melissas.com.
THE DIFFERENCE BETWEEN PICKLING CUCUMBERS & SLICING CUCUMBERS
Pickling cucumbers differ from slicing (or fresh-eating) cucumbers in several key ways that make them ideal for preserving through brining, fermentation, or vinegar pickling.
They’re bred for durability, texture, and size consistency as preserved cucumbers. Slicing cucumbers, on the other hand, prioritize fresh flavor and appearance.
Pickling cucumbers are shorter (typically 3–6 inches), more uniform in size, and often slightly curved or blocky.
Slicing cucumbers are usually longer (6–10+ inches) and more tapered at the ends.
Skin Texture
Pickling cucumbers have thinner, bumpy, often spiny or rough skin that absorbs brine better and retains crunch during pickling.
Slicing cucumbers usually have smoother, thicker skin that is sometimes waxed to extend shelf life.
Interior Texture
Pickling cucumbers have fewer and smaller seeds, with denser, firmer flesh that stays crisp after processing.
Slicing cucumbers have more watery flesh and larger seeds, which can become soft or mushy when pickled.
Flavor Profile
Pickling cucumbers tend to be less sweet and have a slightly bitter or astringent edge that pairs well with pickling spices.
Slicing cucumbers are milder and sweeter, better suited for fresh eating.
HOW TO PICK A PICKLING PICKLE
Even within the popular pickling varieties, there are reasons to choose one over another.
Kirby Cucumber
This variety is found at grocery stores and farmers markets. It’s an all-purpose cucumber, for fresh eating as well as for pickling.
Shape & Size: Short, blocky (3–4 inches), good for whole pickles.
Texture: Bumpy, crisp skin; very firm flesh.
Boston Pickling Cucumber
This heirloom variety has been popular since the 19th century, for making whole or sliced pickles.
Shape & Size: Uniformly short (3–6 inches), cylindrical.
Texture: Warty skin, tender but crisp.
National Pickling Cucumber For Slicing Or Spears
This variety was developed by the USDA for commercial production. It has prolific yields.
Shape & Size: Tapered ends, 4–5 inches long.
Texture: Slightly bumpy, thin skin.
Calypso Cucumber>
These are great for whole pickles or chips.
Shape & Size: Uniform, slightly longer (4–6 inches).
Texture: Bumpy, medium-thick skin.
Bush Pickle Cucumber
This variety is ideal for small gardens and containers. It is very productive on a small footprint.
Shape & Size: Small fruits (3–5 inches) on a compact plant.
Texture: Slightly bumpy.
Are you ready to pickle? And if not, why not?
INTERNATIONAL PICKLING SPICES
The typical American pickling spice blend includes ingredients like allspice, bay leaf, coriander, cinnamon, cloves, dill seeds, mustard seeds, peppercorns, and red pepper flakes.
Once you get into pickling vegetables of any kind, try some of these spices:
China: Szechuan peppercorns add citrusy heat and a tongue-tingling sensation.
Eastern Europe: horseradish root or leaves, pungent and spicy, are popular in Eastern European Jewish pickling but not typical in American blends.
India: fennel seeds add a licorice-like aroma and a slight anise flavor; fenugreek seeds add a bitter-sweet flavor with a maple aroma; ajwain seeds are intensely aromatic, thyme-flavored, and used in spice blends for pickled mango and lemon; asafoetida adds an intense umami and sulfur note; green mango powder (amchur) adds tangy depth.
Japan and Korea: shiso (perilla leaf) adds a grassy, minty, almost basil-like flavor. It’s often used in tsukemono (Japanese pickles).
Middle East: nigella seeds (kalonji), earthy, oniony, used in Middle Eastern pickled turnips and Indian achaar; sumac, tart, bright, and lemony, great in quick-pickled onions or turnips.
Southeast Asia: makrut lime leaves, highly aromatic and citrusy and common in Thai-style pickles; tamarind, sour and fruity.
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*While distilled white vinegar is used to pickle because it is the cheapest, if you have flavored vinegars you’d like to use up, feel free to do so.
†Since these are refrigerator pickles a.k.a. quick pickles, they will be pickled and can be consumed within hours. They will not need to be stored in shelf-stable jars.
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[1] How about making some pickles (photo © Iryna Melnyk | iStock).
[2] Inspire someone to make these refrigerator pickles. They’ll be ready in an hour or two (photos #1 and #2 © Melissa’s Produce).
[3] Classic pickling spices include allspice, bay leaf, black pepper, cinnamon, coriander, and mustard seed, plus garlic (which is neither spice nor herb but a root vegetable). But there are many other options; see them below.
[4] White vinegar is used for pickling as it’s the least expensive. But if you want to use flavored vinegar, go for it (photo © Heinz).
[5] We personally find fresh dill a “must” in pickled cucumbers (photo © RE Farm Cafe | Windswept Farm).
[6] If you like spicy pickles, add crushed red pepper flakes to the pickling spices (photo © Savory Spice Shop).
[7] A comparison of top pickling cucumbers (photo by Chat GPT 2025-05-30).
[8] Grow your own Boston pickling cucumbers. Get the seeds here (photo © Annie’s Heirloom Seeds).
[9] You can easily plant these bush pickle cucumbers. Buy the seeds here (photo © My Seeds).
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