Whenever I can pair up a science lesson with anything, I consider it a win! My middle son loves pickles. So, when my husband took him to the store to get everything, they’d need to make their own, I had to jump in and find the science behind it. The best lessons are the ones you can eat afterwards. What is the science involved in pickling you may ask? Well, let me tell you. There are two ways to make pickles. The first involves preservation by immersing produce into an acidic solution (vinegar). The other, much older method is fermentation caused by a chemical reaction between naturally present bacteria and a food’s sugars. We used the latter method when making ours. Traditional pickles are made by initiating an anaerobic (non-oxygen-requiring) fermentation process. During fermentation the sugars are transformed into lactic acids. The lactic acid gives pickles their tang, while also creating an inhospitable environment for bad bacteria to grow by eliminating sugars and creating an acidic setting. Salt acts as a preservative during this process by encouraging the growth of good bacteria. Oxygen will cause bad bacteria to grow so it’s important to keep your pickles sealed until fermentation is complete. The last important factor for encouraging good bacteria and proper fermentation is temperature. Optimum pickling temperatures is around 68 degrees Fahrenheit. A dark basement is a great place to store your covered pickles until they are ready to eat.
Here is how we made our pickles with Pickling/Canning Salt, Pickle Spices, Garlic, Distilled Water, Cucumbers, and Canning Jar.

First things first, you will need to cut your cucumbers into spears. Try to make them as evenly cut as possible. This helps with the fermentation process if the pieces are similar in size. Then you will put them into your jar. Now you are ready to add your ingredients.


Right on top of your pickles add in 1 1/2 Tablespoons of pickling/Canning Salt. These measurements may vary on the size of your jar. Next add in a healthy Tablespoon of pickle seasoning. You can get this at the supermarket in the spice section. The one we used were called Dill Pickle Spice. You can add more of less of the spices depending on your taste. We chose to add garlic to ours as well. We put in a heaping tablespoon of it for added flavor. The last step is to add in the distilled water. Fill the jar up to the bottom of the lip. You don’t want it too full, but you do want it to cover the cucumbers.

The next step is an optional one. If you are into canning or happen to see yourself doing this more in the future, you should get a canning spring. These help to push the ingredients down onto the pickles to ensure that they are evenly distributed, as well as keep the pickles in place. When my grandmother made pickles years ago, she would give the jar a hefty shaking to blend in the ingredients. Once the ingredients are blended in it is time to put the lid on very tightly. As I stated before Oxygen is not a great thing to have around your developing pickles.


The process of making the pickles is very simple and fast. The fermentation process however is not. You will need to cover your jar with a towel and store it in a cool dark place. We put our pickles in the basement covered with a dish towel for one week. After 24 hours check on your pickles and you should see the fermentation process beginning. There will be bubbles forming at the top of the jar. Continue to check on the jar each day for added science observation. Once the bubbling has stopped, your pickles are ready to eat. The amount of time this takes really depends on the temperature and the light. It can take longer, but for us it usually takes around a week. Now, you are ready to eat these amazing pickles!! My kids claim that our homemade pickles are better than any store-bought ones. I tend to agree. You can get as creative as you’d like with what additional ingredients you add. Let the kids experiment and enjoy them after!!



Happy teaching and eating!!
-Nicole















































































