I haven’t grown cucumbers the last few years. Not because I don’t like them, but because there are always way too many. And unless you like pickles, there isn’t much you can do to preserve them.
Mama Mary's Deli Dill Pickles
Author: The Urban Pioneer Woman
These pickles are the best, crisp and delicious. I don't provide extensive detail about how to can pickles here, but rather simply the recipe. If this is your first time canning pickles, you may want to search out more detailed instructions.
- Cucumbers, sliced any which way
- Dill weed - 1-2 heads per jar
- Whole cloves of garlic - peeled
- Onion, optional, sliced
- Brine, for every six quarts, boil together:
- ¾ cup kosher salt
- 3 cups cider vinegar
- 9 cups water
- Sterilize quart jars (wide mouth works best) and pack with desired combination of cucumbers, peppers, garlic, onion, and dill.
- Pour ¼ tsp alum into each jar, this helps keep pickles crisp.
- Pour boiling brine in jar and cover with hot lid and ring immediately.
- Set aside and pray they seal! (if any don't seal after 4 hours, just place them in the fridge and enjoy cold.)
csa :: week eight :: pickles!