PICKLING CUCUMBERS

Cucumbers are here! These lovely little cukes are great for eating fresh and perfect to pickle.  Full of vitamins, minerals and folic acid, cucumbers are much healthier than most people realize.  This is the time of year to enjoy a refreshing cucumber salad or take an afternoon to put up some pickles.  If you are a little intimidated by the idea of canning but still want to enjoy the taste of homemade pickles I have the perfect recipe for you.  These "countertop" pickles can be made in a large crock or jar and then are left to pickle on the counter top before putting in the refrigerator to enjoy over the next couple months (if they last that long!)  Foolproof and safe, quick easy and so tasty! Let us know if you are interested in buying some for your project, or come on by the farm stand to pick up a basket!

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.