I love pickles. Sometimes I eat a whole jar by myself at night while I’m watching BBC movies on Netflix. Okay, enough about my not-so-interesting night habits. But really though, pickles are crisp, refreshing, and salty all at the same time. Something that satisfies a few cravings at once. And while we’re following slow food and slow fashion trends, why not make a few jars? (Just so I’m ready when I find a new show to binge-watch.)
This pickle recipe is great if you want to try your hand at your own flavorings or different vegetables that you can’t get at the store. (MeeMee makes pickled okra.) This recipe is fit for water-bath canning, which if you have never done, you should read up on it first. (Let’s not give anyone botulism!)
I’ve canned jam quite a few times with my grandmother, MeeMee (the author of the best peach cobbler, and super tasty zucchini bread), but never by myself and never pickles, so it was an adventure remembering all the stages. Canning is one of those life skills that take a little bit of practice, (and a lot of attention to detail), but in the end, you never have to buy boring jam again if you don’t want to, and you know exactly what’s in it. Wanna make artisanal spreads? Why not? Canning lets you do that. Better for the Earth, better for us. It’s really the tastiest kind of FREEDOM! Yay life skills!
Dill Pickles: makes 7 quarts (sealed containers good up to one year)
- 20-25 small cucumbers
- 2 cloves garlic – per jar
- 1/3 tsp alum – per jar
- 1 dill sprig – per jar
- 1 small read hot pepper – per jar
- 1 qt vinegar
- 1 c salt
- 3 qts water
Bring vinegar, salt and water to a boil. Tightly pack vegetables in warm, sterile jars. Pour brine over vegetables, leaving 1.5 inch headspace. Seal, if making shelf-stable, otherwise, lid and store in fridge once cool (good up to 3 months). Wait 4-6 weeks for pickling process to complete. Enjoy your pickles!
Thanks for reading! I want to see what you make! What else would you like us to write about? Let us know in the comments!
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