Last week I got together with a friend to show her how to make pickles. It was fun and I can’t wait to try the finished product!!
We had quite a few cucumbers of various types. Don’t ask us what kinds we used. We really have no idea. We received several plants from someone who had surplus and some we bought on clearance and don’t know the types. All we know is that there were a lot of them, and we wanted pickles!!!
I have several recipes and we chose 2 that we wanted to use. I will add those to the bottom of this post. One was a refrigerator garlic dill and the other was a canned garlic dill. Yea.. We REALLY like garlic!!!
It’s actually pretty simple to make pickles. For these, you just need cucumbers, dill, garlic cloves, vinegar, and salt. Of course, some jars, gallon size containers, and a hot water canner helps too!!
We ended up with 2 gallons of refrigerator pickles and 3 quarts of jarred pickles. We had brine left over which we just jarred to save for the next batch of cucumbers which she was able to pick today and add to the brine for more pickles!!
Here are my recipes. I cannot credit whoever came up with the originals as I just have scraps of paper with the recipe scribbled or a typed page with no idea who the recipe came from. Sorry.
9 cups water
4 cups vinegar
1 cup salt
heat these to a hot, hot boil.
Throw some garlic cloves, (we used 3 in each because we like garlic!!) into each jar. Top with as many cucumbers sliced into spears or slices as you can shove into that jar. Fill as much space as you can. Add a head of dill and fill with the hot brine. Top with your lids and bands.
Then process the jars in a hot water canner for 10 minutes. Make sure your jars seal when they are cool by pressing down on the top of the lid. If it moves, your jar is not sealed. Don’t worry, you can either try again with a new lid or just pop into the fridge and start eating in a few days.
Refrigerator Dill Pickles
1qt white vinegar
1 cup pickling salt
1 bunch fresh dill
1 head garlic
Combine water, vinegar and salt. Bring to a boil. Remove from heat and refrigerate overnight in glass or plastic jars. Scrub cucumbers and slice. Put some heads of dill and at least 5 garlic cloves into each jar. (For this, I use a gallon size jar or an old ice cream bucket) Pack cucumbers nice and tight into the jar, cover with the brine, put on the lid and let sit for 24 hours. Then refrigerate at least 3 hours. You can add more pickles as you use them and the jar empties and keep it going.