Friday, August 24, 2012

Homemade Pickles

With all the fresh veggies that
are in season or coming out of
your own garden, there just isnt an excuse
to buy pickles when you can make your own!
If you dont have cucumbers on hand
you can use this recipe really for
ANY veggie you want to pickle.
You can double or triple this recipe to
give you a larger amount. I just happen to
only have a family of (3) so the 2 quarts
were the perfect size for us.

4 C. Water
1 TBSP. Fresh Garlic~minced
2 TBSP. Kosher Salt
4 tsp. Pickling Spice
2 C. White Vinegar
Fresh veggies~for 2 qts. I used 6 cucumbers

Start by bringing the water and minced
garlic to a rolling boil for 5 minutes.
Add in Salt and vinegar, return to
a boil until salt is dissolved.
Wash 2 quart jars, place 2 tsp. of
pickling spice into each jar.
Then add in your fresh veggies,
packing them in tightly.
You can cut  or use whole veggies.
Pour hot brine over veggies.
Let the jars cool to room temp.
before placing on lids.
I like to shake the spices up in the jar
every hour or don have to do this step,
I just like to make sure it is all seasoned evenly.
These will gain flavor each day .
And will keep for up to 4 weeks.
You Reap what You sew,


Jane said...

Great recipe, Lark! I have made Bread & Butter Pickles. They taste just as good as the ones you buy at the store.

Mippy said...

Yummay! Thank you Lark! :D

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