Something of a curse has hung over my pickling ambitions. Each time I had the luck of finding pickling cucumbers in late summer – great joy! Delight! A week later, those cucumbers would remain, decidedly unpreserved, aging unpleasantly in the fridge, my life having swamped us with some unforeseen and dramatic circumstance. Once more this summer, old fashioned fainting episodes, emergency journeys! On the second pickling attempt I steeled myself for calamities. Despite threatening chaos, we pickled! Now, I’m ever so pleased to show you how easy it is to pickle, if you’re as nervous (me) and excited (all the neighbourhood children) as we were. What’s more, I’ve the fresh-pack dill cucumber pickle recipe we used, here, so generously, from Canning & Preserving with Ashley English. Thanks, my friend!
You will need:
- 6 pounds pickling cucumbers
- ¾ cup pickling salt (divided)
- 4 cups white vinegar
- Garlic cloves, peeled
- Dill seed
- Fresh dill heads (if unavailable use dried dill)
- Black peppercorns
The children on the lake gathered in our kitchen one late summer evening, and took turns to prepare the cucumbers for an overnight brine.
Rinse the cucumbers in cold water. Scrub gently with a vegetable brush to loosen any hidden soil. Remove a thin slice from the blossom end of each cucumber (if you can’t tell which end is the blossom end, just take a thin slice off of each end).
Place the cucumbers in a nonreactive glass or ceramic bowl, add ½ cup pickling salt, cover with water, place a plate or towel over the top, and set in a cool place or the refrigerator overnight or for 8 hours.
In the morning, all the children returned for a bit of dill pickling, peeling garlic and measuring vinegar.
Drain off the brine.
Rinse the cucumbers thoroughly to remove salt residue. Set aside.
Sterilize 8 pint mason jars, lids and screw rings.
In a medium stainless-steel pan, combine vinegar, 3 ½ cups water, and ¼ cup pickling salt. Bring the brine to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
(The taller children and I did the very hot bits.)
Many (little) hands make light work.
Into each sterilized jar, place 1 garlic clove, ½ teaspoon dill seed, 1 dill head or ½ teaspoon dried dill, and 8 black peppercorns.
Process for 10 minutes in a boiling water bath. Remember to adjust for altitude.
Oh, we all enjoyed making these, how nice to have a cupboard full of dill pickles. With such a lovely experience of making fresh-pack pickles, now we must investigate making our own fermented pickles! And pickling throughout the year, beets, squash, anything you like. Thanks for the introduction, Ashley. You might like to check out her tried & true, here.