Sunday, July 1, 2012

What do you do with too many cukes? Make pickles!

Yesterday was my first ever attempt at making pickles. Since my son Brian is a dill pickle freak, that is what I started with. The recipe could not be simpler- and we will pop the first jar in about 10 days to see how they taste. In the meantime, this is what I did. Please keep in mind that I am not real big on measuring.....

Wash and sterilize 6 quart jars, lids and rings, set aside.
Wash 5-7 lbs cucumbers, and remove the ends(very important step- otherwise, mushy pickles....ewww!). You may leave them otherwise whole, or you may slice or quarter them.
Slice 1 large onion, thinly.
In a large pot, combine 3 3/4 cups each of apple cider vinigar, and water, with 6 TBS canning or kosher salt, bring to a boil.
In the mean time, fill your canning pot half way with water, and bring to a simmer.

In each jar, place 1/2 teaspoon each of mustard seeds and pepper corns, as well as 2 cloves garlic, crushed.
Pack each jar, starting with onion, then cucumbers (if sliced, add onions about every 1/3 of the way up the jar. Fill to the shoulder of the jar, finishing with onion. Add one or two sprigs fresh dill. Carefully ladle the vinigar/brine solution into the jars, filling to about 1 inch below the top. Wipe the rims carefully, place the lids, and screw on the rings. Submerge in the simmering water, adding more hot water if necessary to cover the jars with at least 2 inches of water. Cover, and bring to a boil. Once boiling, process for 15 minutes. Remove jars to a towel covered surface, and allow to cool completely. When a seal is achieved, you will hear a "pop", but do not disturb the jars, or tighten the rings for 24hours. Wait 10 days to let the pickles "mature" before enjoying.

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