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Pickles

This was my original recipe I used for many years to make pickles and I’m still using it along with new pickles with ketchup recipe which became my favorite.

My beloved grandmother was a great cook. She never used any written recipes except a few like pickles or canned tomatoes. This recipe was one of them.

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With this amount of marinate, you’ll make five 1-pint glass jars (I prefer wide-mouth jars).

Marinate Ingredients:

  • 30 oz (885 ml) water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 7.5 oz (220 ml) white vinegar
  • garlic
  • bay leaf
  • black pepper, whole
  • allspice, whole (optional)
  • fresh grown dill
  • fresh blackcurrant leaves (optional) (it’s in a recipe but I don’t use them because I don’t have a blackcurrant bush at home)

Preparation:

  1. Wash the cucumbers, cut both ends (optional). You may want to slice the cucumbers if they are larger in size.
  2. Put the cucumbers into gars.
  3. Into each 1-pt jar, add a small bay leaf, 1/2 – 1 peeled garlic clove, a small branch of the grown dill, 2-3 whole black peppers, and 1 allspice (optional).
  4. Put the vinegar, sugar, and salt to the water, bring to a boil (you may add vinegar before it becomes boiling).
  5. Pour the marinade into the jars, cover lightly with lids, without twisting.
  6. In a canning pot, put either a rack or a paper towel on the bottom, insert the jars, fill in with warm tap water to about 2/3 level of the jars.
  7. Bring to a boil, reduce heat to medium-low, boil for 20 minutes.
  8. Using a jar lifter, remove each jar from the pot, twist the lid ring tightly.
  9. To ensure a lid is closed tightly, turn each jar upside down. Keep it for a while, check later to make sure there is no leak (this step is highly recommended if reusing jar lids).
  10. Keep the pickle jars in a cold place. After canning, wait for a few days, then serve them anytime with your favorite main dish or use for salads.

Note: Recommended use time is within 1 to 2 years. Always check to see if a lid is not bulging. Carefully inspect pickles after opening. Don’t use if anything seems suspicious. 

 

 

Although it’s always better to use new lids, I often reuse old lids if they still look good and reusable. However there’s a warning about that. Please click here to read more…

 

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If you are new to canning, I would recommend you to buy a complete guide to safe canning:

Ball Complete Book of Home Preserving

 

 

 

 

 

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