I’ve been making pickles, successfully, for the last 2 years. My first 2 years were full of disasters! I have tried many recipes, different vinegars, pickling spices, techniques and different cucumbers. I’ve figured out that the best vinegar isn’t the most expensive, the technique doesn’t need to be hard, and good ‘ol dill & garlic is all you need.
My cucumbers grew a bit ‘stubby’ this year, so I used the smaller 1/2 quart jars. Easy enough math as the ratio is just in half. Everything you need is shown below.
Wash the lids and jars in a hot dishwasher right before making these. Be sure to wash the pickles well also.
You can adjust the amount of vinegar mixture to how many jars & size.
This recipe makes 13 quart jars – I JAM the pickle spears in & use about 3 pickles per quart jar. The 1/2 quart jars only held 1 1/2 pickles. Just to give you an idea of how much you’re going to get.
Mix in a large pot – Bring to boil.
- 1 quart of white vinegar – plain ‘ol generic works or Heinz Pickle Vinegar works well.
- 4 quarts water
- 1 cup of pickling salt
This recipe is for quart jars – Place in each jar:
- 1 tspn Alum
- 1 tspn minced garlic – Fresh doesn’t seem to work as well as jarred…
- 1/2 tspn of Dill – Again, oddly dried gives a better flavor than fresh.
Cut the cucumbers in 8 pieces each.
Jam into jars. Be sure that the vinegar mixture will cover them.
Pour enough boiling, vinegar mixture to cover them. We are not canning these, where things need to be below a certain point. Fill it to where you need it. Make sure the lid and rim are clean & seal.
I’m not fancy. I use a dry erase pen to write the date I made them. These will be good for 2-3 months after opening, but they won’t last that long!
Thanks for visiting & keep on planting!
© Ilex Farrell ~ Midwestern Plant Girl