Its Time to Make Pickles!
Pickles! Who doesn't love pickles?!
Both of my grandmas are big "pickle makers," so growing up we ALWAYS had pickles around the house. I hope I am not the only one with this problem, but once I have one pickle I have to have about 10, they are addicting!
Here is the recipe that my mom used this year with the pickling cucumbers from the garden.
Firmly pack each jar with as many pickles as you can possibly fit into this space.
Once packed, pour the brine into each jar using a canning funnel, making sure to leave a 1/4″ head space in each jar.
Wipe the lip of each jar with a wet paper towel. This will ensure that no residue is left on the lip of the jar which will prevent a good seal.
Using tongs, place your seals and rings on each jar.
Using canning tongs, carefully place each sealed jar into the canner and process in boiling water for 15 minutes.
Using the canning tongs, carefully remove each jar from the boiling water and leave to cool on a rack.
Soon you will hear the sweet, sweet ping of each jar as it seals.
Now - let them sit in a cool or room temperature area for a few months, they enjoy!
Ingredients: Yields 6 quart jars
5 lbs. pickling cucumbers
6 cups water
2 cups Cider vinegar
1 cup pickling salt (Don’t use table salt. It will cloud your brine and turn your pickles to an unpleasant color.)
Into each jar add:
1/4 teaspoon mustard seed
1 large garlic clove (sliced)
1 bunch dill
1/4 teaspoon “pickle crisp” (optional)
If you need cucumbers, dill, or garlic to make your pickles let us know! Email Katy at firstname.lastname@example.org to set up a time to come out to the farm to grab them OR we can deliver locally!