It all started with 32 seeds. I thought that it would give us enough cucumbers to make the occasional salad and the quick snack. Little did I realize that the cucumbers would go crazy. So after coming home from camp I decided it was time to make pickles. It was my first time and I had a lot of fun. Here is the recipe I used.
Homemade Pickles
4 C vinegar
4 C water
1/3 C salt
2/3 C sugar
7 Lbs. cucumbers
3 Tbs. pickle seasoning
7 Fresh dill heads (one per jar) or dill weed( 1/2 tsp. per jar)
7 cloves of garlic
Heat water,vinegar, salt, sugar, and pickle spice(in a spice bag or tea steeper, Don't put it directly in the liquid as seasoning). Bring to boil and turn to a simmer for 15 min. Prepare 7 pint jars or 3 quart jars for canning. once jars are ready add 1 clove garlic crushed and 1 head of dill to each jar (for quarts put 2). Pack in the cucumbers in the jar tight leaving 1 inch head room then ladle hot liquid over them till it reaches the 1 inch lip. Wipe rim and put on seal and ring. Process in a bubble bath caner for 15 minutes. Water must be boiling before you start timing the jars for the 15 minutes. Remove and allow to cool completely before moving them again. Overnight is best, check to be sure the seal has worked. If you encounter a jar not sealed throw it in the refrigerator. It is best to let the pickles cure for 2-4 weeks before eating them.
You can slice the cucumbers into spears or chips, I have done both. 1/4 inch slices work best.
For more crispy cucumbers try soaking them in ice water for 1 hour before cutting them.
Also try adding banana peppers for a spice kick. Other veggies pickle well too. I used carrots and they taste delicious. Having an extra hand is helpful.
No comments:
Post a Comment