It won’t be long and we will be getting cucumbers from the garden. I love fresh cucumbers but not at every
meal. When they start to come in, you
need to check the garden daily, because they grow so fast. If you pick every day, you need to
decide what to do with all of them. I’ll
share a couple of cucumber pickles with you so you can reach for a pickle jar
from your pantry in the middle of winter and take pride in that you made them. Pull them out on special occasions and add
another course to your meal.
Fermented Pickles
1 gallon vinegar
16 tbs. dry mustard
1 cup pickling salt
Pour cold solution over cucumbers to within ½ inch of the top of large
canning jars. Put on cap and screw on
the band tightly. When fermentation
(bubbling) has ceased (may take over 3 weeks), process in boiling water bath
for 15 minutes*.
It takes three to four weeks for pickles to ferment completely, depending
on the temperature in your house.
Pickles ferment best at 70 to 75 degrees F. Any cooler than that and it will take longer
for fermentation. Any warmer and your
pickles may soften and spoil. Over the
three to four week period, your pickles may begin to look a little scary. They will begin to bubble and a white scum
may form on the top (or settle to the bottom) of your jar. These are normal effects of fermentation and
should not alarm you.
Your pickles are finished when they are translucent throughout with no
white flesh remaining and taste sour like a Kosher dill pickle.
After about three weeks,
remove a pickle and cut it in half. If it is horribly salty it
needs more time. Leave the pickles in the brine one more week and try
again.
*You do not need to can these and can store them in the
refrigerator for up to 6 months. They
will be crispier if you do not put them in a water bath.
Kosher Dill Pickles
30 or more cucumber (3 inches long)
3 cups vinegar
3 cups water
8 Tbs. pickling salt
Fresh or dried dill (you can use dill seed and weed or both)
Garlic
Mustard Seed
Wash the cucumbers. Make a brine of
the vinegar, water and salt. Bring to
boil. Place a generous layer of dill, sliced garlic gloves and ½ tbs. of mustard
seed in the bottom of each sterilized quart jar. Pack the cucumbers into the jars. When the jar is half full, add more dill and
finish packing the jar with cucumbers.
Fill the jar to within ½ inch of the top and clean the lip of the
jar. Place a lid on and screw on the
band tightly. Process the jars 20
minutes in boiling water bath. Do not
over process or you will not have a crispy pickle. Makes 4 quarts. Remember to save the juice for us crazies
that love the juice.
Refrigerator Pickles
2 cup white vinegar
2 tablespoons salt
4 cups sugar
3 teaspoons celery seed
3 teaspoons garlic powder
1 tablespoon peppercorns
4 or 5 fresh dill sprigs
10 sliced cucumbers
1 sliced large onion
Mix vinegar, salt, sugar, celery seed, garlic and peppercorns in a
saucepan. Bring to a boil, stirring constantly just until sugar and salt are
dissolved. Remove from heat and allow to cool while you slice the cucumbers and
onions. Pour the vinegar mixture over the cucumbers (use non reactive bowl).
Stir until everything is combined. Add the dill sprigs. Push everything under
the liquid. Cover and allow to sit on the counter at room temperature for six
hours. Transfer to sterilized jars. Cover tightly and keep in the fridge
until you’re ready to serve them.
Sweet Pickles
Use medium sized washed cucumbers.
Wash and cut them into sticks.
Pour boiling water over them and let stand for 4 to 5 hours. Drain and pack them solidly into sterilized
jars.
Make a solution of:
3 ¾ cups vinegar
3 cups sugar (you can if you like them sweeter)
3 tbs. salt
4 ½ tsp. celery seed
4 ½ tsp. turmeric
¾ tsp. mustard seed
Boil the solution for 5 minutes.
Pour the boiling solution over the cucumber sticks to within ½ inch of
the top of the jar. Make sure the lip of
the jar is clean and put on the lid and screw the band on tightly. Process the pickles in a boiling water bath
for 5 minutes. Use timer and do not over
cook pickles or they will not be crisp.
Should make 6 pints.
Enjoy the bounty of your cucumbers. Be happy and may God bless you and yours.
No comments:
Post a Comment