Friday, July 26, 2013

PICKLES GALORE

 PICKLING CUCUMBERS are here!

We are harvesting tons of beautiful fresh little cukes that are just perfect for your pickling endeavors!

Contact us to place your order today!






Grandma's COUNTERTOP PICKLES
This recipe is for 1 quart of pickles.  It is really easy to multiply it to make more.  The amount of cucumbers depends on the size - around 8-10 medium sized for 1 quart, more if they are smaller, fewer if they are bigger.  If you want to make more in a larger crock or jar but are not sure how to adjust the recipe just measure how much water the container holds.  This will determine how much brine to make, which gives you an idea of how many cucumbers you will need. 
WHAT YOU NEED:
• 8-10 medium sized pickling cucumbers, washed and lightly scrubbed to remove spines.
• 1 clean quart jar or crock with lid       • 1/8 cup pickling (rock) salt         • 1/4 cup white vinegar
• 4-6 garlic cloves, peeled                    • 2 fat slices of onion                     • 2 dill flowers        
• 2 grape leaves                                   • 1 hot pepper (if desired)             • 1 tsp pickling spices
1. In bottom of jar, place 2-3 cloves of garlic, 1 onion slice, 1 dill flower, 1 grape leaf and 1/2 of the hot pepper if desired.  
2. Fill jar with cucumbers, standing them up to get as many in the jar as possible.
3. Then add another 2-3 cloves garlic, 1 onion slice, 1 dill flower, 1 grape leaf and the other 1/2 of the hot pepper on top.  Sprinkle the pickling spices over everything.
4. To make brine, bring 1 quart water, the rock salt and vinegar to a boil.
5. Pour brine into jar over cucumbers.
6.  Cover loosely and let sit on your counter or in your pantry for 10 days to 2 weeks.  Occasionally check pickles and push back into brine.  When pickled to your liking (more sour and less salty) Cover tightly and put into fridge.  Good for up to 2 months.

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