Saturday, April 3, 2010

Easy Peasy Pickles!

I got an amazing deal the other day, greenhouse grown Ontario baby cucumbers for 2 dollars a pound. I sent my boyfriend to pick up 3lbs.

Then.. I had to pickle them. I was slightly worried because I've never actually made any kind of pickle before. It's something my dad does almost every weekend, and while I know the theory.. I've never done it in practice. So here we go. Basic Dill Pickles.

3lbs pickling cucumbers (cut a small slice off both ends)
2 cups white vinegar
2 cups water
2 tbsp pickling salt
1 tbsp sugar

for each jar:
2 tbsp dried dill ( I used seed)
4 cloves garlic
2 tsp mustard seed

Basically, put your seeds and garlic at the bottom of a (still hot) sterilized jar, pack your cucumbers on top, and fill with boiling brine. Put a sterilized lid on top, and wait for the POP of success.

The garlic apparently normally turns blue.. I thought it was the strangest thing to see. But apparently it's normal, so I'm sticking to it. Make sure you wedge the cucumbers in such a way that it prevents them from floating and poking out of the brine.

Wait about 4 weeks before sampling, to make sure they've pickled properly.


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