Always use glass, porcelain or china jars for pickles. Make sure the lids can be secured tightly.

Shaking pickle jar should be done in the following manner : Place jar on a folded napkin. Hold neck with both hands. Shake in Pendulum motion using base as pivote.

Never use wet spoons, ladles etc to remove or handle pickle. Moistures paves way for rotting.

Always press remaining pickle with a rubber spatula or spoon back making sure under the pickle is fully submerged the oil layer.

Never throw away pickle juice after using all the pickles in a jar. It's great for adding to devilled eggs, coleslaw and potato salad.

A piece of horseradish placed in a jar of pickles will keep the vinegar from losing its strength. The pickles will not be become soft or moldy.

Trim 1/8 inch slice from both ends of cucumbers before making into pickles. The ends contain enzymes which may cause pickles to soften.

Save pickle juice. Slice unwaxed cucumbers into thin strips and refrigerate in the juice for four days. Then they are ready to enjoy.