Pickles - in the jar June 12, 2010
We’ve had a great crop of cucumbers so far this year. All from 8 plants, four pickling type and four English cucumbers, bought at Doug’s Grocery in White Oak at the corner of Ringold and Brooke Roads. We’ve been eating cucumber salad all week and I started some cucumbers for pickling yesterday.
We’ll taste the results in a few days. I put together a couple of different recipes for this, so we’ll see how that turns out.
The recipes were taken from Putting Food By
Picked the cucumbers yesterday and did a short brine for about 24 hours. (Following directions from Putting Food By )
- Clean the cucumbers
- Put them in a crock with  one gallon of water and 3/4 cup of kosher salt for the brine.
- Keep the cucumbers submerged with a plate and let them brine over night.
Today I put 3 quart jars in a a big pot, submerged them, and heated the water until it boiled. Then to each jar I added (sort of following directions in Jam It, Pickle It, Cure It: And Other Cooking Projects
- Two dill sprigs
- Two dill seed heads
- Two tablespoons of Penzey’s pickling spice
- Two tablespoons of kosher salt
- Four cloves of garlic, crushed
Then I added vinegar until the jars were half full and then added water the rest of the way.
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