|Sun pickles in a quart jar.|
Makes one gallon jar of pickles
6 cups water
3 cups white vinegar
1/2 cup kosher salt
1/2 tsp. tumeric
1 tsp. mustard seed
4-6 cloves of garlic (you can add more if you really like garlic)
optional- dried chili pepper
1/8 tsp. alum
Enough cukes to stuff the jar... wish I could give you more than that:)
fresh dill, about 8-10 heads
Wash your cukes and remove the blossom end. Bring the water and vinegar to a boil and stir in the salt until disolved. Put the cukes and all the spices, dill, garlic, and alum into the jar. Pour the vinegar salt mixture over the cukes until they are all covered. Lid the jar and shake. Place the jar in a sunny location for 2-3 days, turning and shaking the jar at least once a day. If you have a cloudy day, leave the jar outside for an additional day. Bring inside and refrigerate for 2 weeks before devouring.
I know it's hard to find gallon jars, so I'll tell you how I adapted this recipe. When I boiled the vinegar/water/salt mixture I added all the spices and such, except for the dill and garlic. I then divided the cukes between as many jars as I had (half gallon ball jars, oddly sized rubber gasket jars, quart jars when I ran out of everything else...) and added the dill and garlic, divided equally between the jars. I then poured the brine over each jar. If I ran out of brine, I made more until I was done and had brined all the pickles.
Happy pickling- now that the heat seems to have abated a little I'm off to catch up in the garden and get some more pickles (and kimchi and curtido) made.
Lots going on in the blog world right now: Check out the other posts at Simple Life Thursday.
And for lots (LOTS more cucumber ideas, check out one of the posts from Summer Fest: Cucumbers and GNOWFGLINS Seasonal produce roundup.