𝙂𝙧𝙖𝙣𝙙𝙢𝙖 𝙑𝙞’𝙨 𝘿𝙞𝙡𝙡 𝙋𝙞𝙘𝙠𝙡𝙚 𝙍𝙚𝙘𝙞𝙥𝙚
Farmers Market Fresh Pickling Cucumbers
Fresh Dill Stalks
20 Cups of Water
1 Quart (Pickling Jar // 1L size) of Pickling Vinegar (7%)
1 Cup of Pickling Salt
ᔕTEᑭ 1: Wash about 10-12 quart jars in the dishwasher beforehand.
ᔕTEᑭ 2: Soak the cucumbers in a sink of cold water. Wipe the cucumbers with a cloth and set to dry out on a towel, while also inspecting them for “soft spots”or “cuts”. If there are soft softs or cuts you may want to set those aside and not use them as they can ruin your jar of pickles. We took the ones with soft spots and cut off the bad parts and sliced them and placed them in their own sliced jars.
ᔕTEᑭ 3: To make the brine, add water, pickling vinegar, and salt and bring to a boil.
ᔕTEᑭ 4: Take another large pot and bring the water to a boil
ᔕTEᑭ 5: Sanitize the jars in the pot of hot water and remove. Layer in the jar fresh dill and cucumbers. Finish with a dill sprig on the top.
ᔕTEᑭ 6: Add brine to the lower lip of the jar. Tap the jar on the counter several times to get rid of the air bubbles. Wipe the top lip of the jar dry and seal the jar shut. Store in a cool dry place and they will be ready to enjoy at Christmas.
Or you can also place a jar or 2 in the fridge and after 1-2 days the flavor should infuse for Quick Pickles, which can be enjoyed for 2-3 weeks.
*** Dr. Stephanie likes a lot of spice, so I added; garlic cloves, minced garlic, mustard seed, black peppercorn, and chili flakes to mine (not part of Grandma Vi’s original recipe)
Do you can or pickle? What foods do you like to do?