Tuesday, December 28, 2010


I have to laugh because of all my recipes requested throughout 2010 my pickles were the most popular. I have heard from friends that they polished off the jar the same day it arrived (or very shortly after) even one report that they drank the pickle juice. I added a jar for good luck in my basket of goodies for my kid's teacher and she asked for more jars for her son as a Christmas gift. These pickles are super easy to make and if you don't have the time to can them you can stick them in the fridge.

6 pounds pickling cucumbers
3/4 cup sea salt
4 cups white vinegar
1 head garlic cloves, peeled
Dill seed
Fresh Dill
Black Peppercorns
8 mason jars

Rinse cucumbers in cold water, cut off the ends.Cut into wedges. Put cucumbers in glass bowl, add 1/2 cup salt, and cover with water. Cover for at least 8 hours.
Drain off brine. Rinse cucumbers.

In a medium pan combine vinegar, 3 1/2 cups water, 1/4 cup salt. Bring to boil, reduce heat and simmer 5 minutes.

In each jar place 4 garlic cloves, 1/2 teaspoon dill seed, 1 teaspoon dill, 8 peppercorns.

Pack cucumber into each jar and cover with vinegar solution. Wipe rim clean with damp cloth. Place on lid and screw bands until finger tip tight.

If canning, process for 10 minutes in a boiling water bath (you know it's properly sealed if lift lid with fingertips and it doesn't loosen), let cool.

Otherwise just throw in the fridge, and any jars that don't seal through canning put in fridge.

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