Cucumber and other pickles are made by curing vegetables in a water and salt solution, draining them and preserving them in vinegar. Some hints to remember:

• Properly process vegetables to keep away toxins.
• Use stainless steel or other non-reactive cookware, such as the Cuisinart Non-Stick Stainless Nine Piece Cookware Set SF-9.
• For best results, pickle fresh, unwaxed cucumbers with no blemishes and bruises.
• Younger, not-quite-ripe cucumbers make crisper pickles.
• Cider or other mild vinegars with four to six percent acidity work best with cucumbers. Add sugar to too-sour-tasting vinegar.
• Use uniodized or sea salt, or Gaylord-Hauser Spike Seasoning instead of iodized salt. Or, use a canning or pickling salt.
• If you're planning to store cucumbers longer than three weeks, pickling jars need to be processed in a boiling water bath.
• When making watermelon pickles, thin the syrup with boiling water.
• Plan to pickle fruits or vegetables within 24 hours after picking for highest quality.
• Make sure the brine is at a full boil when poured over dill cucumbers or any vegetable.