We’d made them quite a few times years ago with my MIL but never on our own. Now that she’s 4 hours away it’s not really an option to get together and make them. It’s too bad because we had a lot of fun making them as a family.
They really are easy to make and the more people you have helping, the better. I look forward to making them again so we get faster at it.
The great thing about this recipe is you can use it to pickle just about anything. We also made “pickled stuff” as we call it. Loaded up jars with cauliflower, carrot sticks, peeled pearl onions and peeled garlic cloves are what is in the picture. Along with some dried red peppers because my hubby likes them spicy and I don’t eat them. lol
For this first try we worked in stages. We weren’t sure how many jars 200 small cucumbers would fill. We washed, peeled and cut everything and set it in bowls so we could stuff jars and find out. FYI 200 small cucumbers is enough to do about 18 quarts of pickles. Which is a good start for our family of 4 adults. Now we can track if we need to make more next summer. Especially, since we will give some away for gifts.
Tip from my mother-in-law is NOT to double up the brine. You need to make the brine in separate batches or it will be too salty.
- 3qt water
- 1qt vinegar
- 1 cup pickling salt
- cucumbers (whatever size you like your pickles)
- 1 bunch fresh dill
- garlic cloves
- red chili flakes (optional to make them spicy)
- Wash cucumbers and prick with fork.
- Pack cucumbers, garlic and dill in tight. Leave a little over an inch at top.
- Bring water, vinegar and salt to a boil.
- While brine is boiling, bring a small saucepan of water to boil. Add the lids to heat for a better seal.
- Get the water boiling in your large canning pot. There should be enough water that the water will cover the jars.
- Pour brine into jars over cucumbers, leaving a minimum of ¾ inch room at top of the jar.
- Wipe top of jar dry.
- Place lid on jar and seal tight with the band.
- Place sealed jars into canning pot. Boil for 15 minutes.
- Set on counter (we set a towel down) in a draft free area.
- Jars may take 12-24 hours to seal completely. You will hear a pop when the jars are sealed and you won't be able to push down on the lid.
- Store and let sit for minimum of 1 month. For best results wait 3 months before opening.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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