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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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