That’s what’s been going on in the Nicholes camp for a while. It’s been fun and for the first batch of each preserve, or pickle that I have done, I’ve been a little wary of posting for fear that they didn’t come out the right way. So, after going through a couple of trial periods, I’m ready to share my pickles with the world!!!! Later on I will share a recipe for peach butter – so come back.
You’ll need to gather these materials before starting:
Pickling Salt (table salt will cloud the liquid – it just doesn’t look pretty)
Mustard Seed (like faith of a mustard seed, mustard seed)
Garlic (if you want garlic dill pickles)
This is the recipe that I received from a college friend’s mother (I tweaked it to my taste though)
4 lbs, pickling cucumbers 4 to 5 inches long or smaller if you like
6 tablespoons salt
1 1/2 tablespoons mustard seed
3 c. white vinegar
3 c. water
3/4 cup dill seed (I used fresh dill)
6 bay leaves.
Wash cucumbers, combine salt, mustard seed, vinegar, and water. Heat to boiling. Pack cucumbers into sterilized jars. (you will need six) Add a clove of garlic to each jar. Fill with boiling vinegar solution. Add 2 Tablespoons dill seed and 1 bay leaf to each jar. Seal at once. makes 6 pints.
And here it goes in picture form:
Totally missed showing you how I packed the cucumbers into the mason jar, and then poured the vinegar mixture over, but there’s only so much this mama can do with her two hands, and handling hot acidic liquid while trying to get photos is NOT one of them – please use your imagination accordingly – thank you.
After sealing – there is no need to process. You can put these straight into the refrigerator after adding the bay leaf (which I found out keeps the pickles crisp) because the addition of the hot liquid over the pickles will seal the jars properly. These need to stay in the refrigerator for at least 10 days (believe me, you’ll appreciate it) and then you can enjoy the garlicky goodness!