Matt and I have been laughing at the fact that my hobbies and interests range from young, fun, hip and sometimes tom-boyish (ie. my love of beer, rock concerts, sports, the outdoors, fitness) to old lady (gardening, baking,canning….I know how to crochet, etc.) And this weekend I added another notch in my old lady belt; I made pickles! To make it even more home-ecish, I made them from cucumbers that came from our garden. And I can’t even describe how damned excited I am about all of this! I’m really not sure how I’m going to wait the suggested 3 weeks to sample our wares. I’m probably going to look at those pickle jars every single day just to see if I can visually surmise how truly amazing they will be!
I suppose I should wait until we try them to provide you with the recipe, but hey, I have pickles on the brain today. So that’s what I’m going to write about!
Matt & Melissa’s Super Garlicy Pickles (and Bee helped)
What you’ll need:
4 lbs. of pickles
6 pint jars and accompanying lids
fresh dill (6-8 medium sprigs)
fresh garlic 6 cloves + 6 rounded teaspoons minced
dill seeds 6 teaspoons
6 bay leaves
sugar 2 tablespoons
kosher salt 2 tablespoons
black peppercorns (roughly 36 of them)
mustard seeds 3 teaspoons
apple cider vinegar 1.5 cups
white vinegar 1.5 cups
water 3 cups +2.5 quarts
a large pot
Slice ends off cucumbers then slice in 1/4 inch rounds. Put the slices in a large pot and cover with 2.5 quarts of water. Add 3 tablespoons of salt and stir until the salt is dissolved. Cover and let stand for about 12 hours.
Prepare the jars by filling the jars and a large pot with water. Bring to a boil. Cover and reduce heat to low to keep the jars hot.
In a pot combine the 1.5 cups of apple cider vinegar, the 1.5 cups of white vinegar, 2 tablespoons of sugar and 2 tablespoons of salt. Bring to a boil.
Into each of the 6 pint jars, add 1 teaspoon of dill seeds, 1 teaspoon minced garlic, 1/2 teaspoon of mustard seeds, 1 bay leaf, 1-1.5 sprigs of fresh dill, 1 garlic clove, and 3-6 peppercorns. We also added a dried chili to two jars for a spicier version!
Pack with cucumbers.
Notice Jovi in the background. She supervised the entire process and was unhappy to report that no cucumbers hit the ground.
Add hot vinegar mix to each jar leaving 1/2 inches of space at the top.
Seal and place back in a large pot of water. Water should just cover the tops of the jars. Bring to a boil and boil gently for 10 minutes.
Someone please buy me a canning pot for Christmas.
Carefully remove jars and set aside to cool.
Check seals after 24 hours.
Wait 3 weeks and TASTE your garlicy pickle goodness!
They appear to be delicious…time will tell.
I will let you guys know how they taste in a few weeks! Do you have a great pickle recipe? Share below!
Stay positive & love your life!
Listening to: Fiction 20 Down – Money Come, Money Go
Eating: Left over pasta
Random fact: I love garlic. A lot. If I were in culinary school I would be chastised for overwhelming my food with garlic.