So I bet you were all wondering why we haven’t done pickles yet, huh? I mean we are calling ourselves The Pickle Persons and there isn’t any damn pickle recipes on here. Welp, we finally did it. It was a lot easier than I thought and I’m so excited. Lately I have found myself quite unhappy with grocery store pickles. They are either too bland, not spicy enough, not crunchy and honestly just too expensive. We go through at the very least 1 jar a week. Making your own at home is actually quite affordable and it gives you control over the spices.
These also make great gifts for almost anyone. Grandma, teachers, bosses, I mean who doesn’t love pickles. I have done these before without processing them and just putting them in the fridge. They came out so wonderful and they lasted us for quite awhile. Another bonus was that I don’t have to lug a jar home every week, and I’m also not creating any waste. Ask the hubby and he will tell you about my jar hoarding tendencies. This works perfect for when i’m going do refrigerator pickles. When i made this batch I did half and half. They outcome of both were great, however I like the crunchiness of the refrigerator processing. I can’t wait to throw these on a big juicy burger! What is your favorite type of pickles?
- 4 pounds pickling cucumbers
- 2 cups filtered water
- 2 cups white vinegar
- ¼ cup kosher salt
- 2 heads garlic
- whole black peppercorns
- whole mustard seed
- whole dill seed
- fresh dill, optional
- jars with lids and seals (I used ½ pint)
- You must start by preparing your jars. Put the jars in a pot and cover with water at least by an inch. Boil for 10 minutes. You must also do the same with the seals and lids. Drain water and let the jars cool until that can be handled. Mix the water, vinegar and salt together, heat until it comes to a boil and make a uniform solution. Remove from heat
- Add one garlic clove, ¼ tsp of the peppercorns, mustard seed, dill seed, red pepper flakes, and a sprig of dill to the jar. Cut up your cucumbers the shape that you would like. I did some coins, and also some that the coins where halved and quartered. Fill jar with the cucumbers, as much as you can without damaging them. Pour the water vinegar mixture over leaving a ¼ inch head space. Tap the jars or use a chopstick to remove air bubbles. Wipe the rim of the jars and put on lids and seals.
- Here you must decide if you would like to process them or not. You can process them with a pressure canner for less than 5 minutes or use a hot water bath for 10 minutes. If you process them they will be shelf stable for about a year. If you prefer a crunchier pickle you could just keep them in the refrigerator for several weeks.