no pics of car, instead enjoy learning how to make pickles.
Ingredients

Cucumbers. Cucumbers grown for pickling will yield the best product. Seed catalogs are a good source of information about suitable varieties. Select firm cucumbers of the appropriate size: about 1 1/2 inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles. Pick cucumbers early in the day to help prevent a bitter flavor. Do not purchase commercially waxed cucumbers for pickling -- acid or salt will not penetrate them properly.

Other fruits and vegetables. Select fresh, tender vegetables and fresh, firm fruits that are free of blemishes. Use as soon as possible after picking. If the fruits or vegetables cannot be used within one or two hours after harvesting, refrigerate without washing or spread in a cool, well-ventilated place. Thoroughly wash all fruits and vegetables just before pickling. Remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening.

Salt. Use noniodized canning or pickling salt. Noncaking materials added to other salts may make the brine cloudy. Because flake salt varies in density, it is not recommended for making pickled and fermented foods. For information on reduced-sodium pickles, see fact sheet 9.302, Food Preservation Without Sugar or Salt.

Vinegar. Use a high-grade cider or white distilled vinegar of 5 percent acidity (50 grain). Use white distilled vinegar with light-colored fruits and vegetables to retain their light color. Do not use homemade vinegars or vinegars of unknown acidity. Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture. There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria. Use only recipes with tested proportions of ingredients. Do not alter vinegar, food or water proportions in the recipe or use a vinegar with unknown acidity.

Spices. Spices lose their flavor quickly. For best results, always use fresh spices in canning or pickling.
Equipment

A 1-gallon container that does not react with acid is needed for each 5 pounds of fresh vegetables to be brined. A 5-gallon glazed stone crock is ideal for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Caution: Do not use garbage bags or trash liners as brining containers. Fermenting sauerkraut in quart and half-gallon mason jars is an acceptable practice, but may result in more spoilage. Wash, rinse and scald containers prior to use.

The kettle used to heat the pickling solution or product may be made of aluminum, stainless steel or unchipped enamel. Do not use iron, copper, brass or galvanized utensils.

A long-handled, stainless-steel spoon, wide-mouth funnel, jar lifter and bubble freer are necessary tools. A plastic or rubber knife-like utensil may serve as the bubble freer.

To store pickles, use standard canning jars that are free from cracks and chips. Mayonnaise jars or other jars and lids from commercially canned foods are not recommended because a proper seal is difficult to achieve. Screw bands can be reused if in good shape, but lids must be new.
Processing

Pickling means increasing the acidity of a product so that food poisoning organisms, such as Clostridium botulinum, do not grow and produce toxin. This may be done through a fermentation process and/or by the direct addition of an acid ingredient, such as vinegar or lemon juice. With either method, follow a reliable recipe to ensure proper acidification.

Once the produce has been properly acidified, take steps to prevent spoilage from microorganisms that thrive in an acid environment and to inactivate enzymes that may affect flavor, color and texture. Refrigeration is an acceptable short-term (up to six months) storage method for fully fermented products such as sauerkraut and long-brined dills. Canning is a better way to store fully fermented pickles and sauerkraut and is the only recommended procedure for fresh-pack pickle products. Processing times and procedures vary according to food acidity and the size of food pieces.