Here is my grandpa's recipe for summertime pickles he always used to make after my grandparents would get back from the "Bazaar" as they called it (Farmer's Market) with a ton of fresh garlic, dill stalks and of course small cucumbers! ♥
There are 2 recipes he made one with vinegar that are more like dill pickles Grandpa's Summertime Pickles and this one which is a half-sour Russian pickle, crispy pickles in seasoned brine without vinegar super crunchy and tasty!
Ingredients ♥
2 lbs pickling cucumbers aka kirby's about 14 pickling cucumbers
4 cups water
1/4 cup kosher or canning salt
6 cloves garlic peeled and sliced
1 tbsp pickling spice
2-4 sprigs of fresh dill
Directions ♥
Wash cucumbers well and slice off the stem and blossom ends.
Wash 2 wide-mouth quart mason jars in hot soapy water; rinse.
Place 3 cloves garlic, 1-2 sprigs of dill and 1/2 tbs pickling spice into each mason jar.
Pack cucumbers into prepared jars--pack them as tightly as you can.
Mix the water and salt in a large non-reactive (i.e. ceramic, stainless steel) bowl and stir until salt is dissolved.
Pour enough salt water into each jar to cover cucumbers.
Seal and refrigerate. It will take about a week until they are done on average, but check them in about 5 days.
Then to store, reserve the brine and drain the dill and garlic in a colander. Store in a glass mason jar, keeps for about a month in the fridge.
Makes 2 quarts.
No comments:
Post a Comment