My mom called me yesterday, and asked me if I wanted some cucumbers. For pickling. I headed to her place for the cucs and some picking salt (I was not going to buy a whole bag for one batch). I knew I wanted to make my FAVORITE pickles, a recipe from my aunt, and thought I'd share the process and her recipe with you.
First, you need to gather all the supplies. You cucumbers need to be peeled and cut into serving size pieces. Most often, I just cut them in quarters, but it depends on the size.
Green fingers are from the peeling process - AHHHH. Then you need to add some of the seasonings - a couple flakes of chili peppers, 2 cloves of garlic and a sprig of dill. Depending on how hot you like things, you can add more flakes - BUT, as time goes on, the pickles get hotter. The last jar you open will have more of a kick than the first one!
Now it is time to pack those cucs into the jar. You know how they packed like sardines ?? That is exactly what you want. When you think it is full, try adding more until you can't add anymore. It is surprising how much you can fit into a jar! NOW - you need to preheat your oven to 25oF.
Now it is time to make the brine that they will sit in. Start with a big pot and add 6 cups of sugar.
To the sugar, you will add 4 cups of vinegar, 4 cups of water, 1/4 cup pickling salt and 2 teaspoons turmeric. Smell this before you put it in there - such a yummy, almost sweet smell. Heat this up until it starts to boil and then turn it down to low. Everything will be dissolved except for the turmeric.
Now, you can start to pour the brine into your jars. Fill them to part of the jar where it changes for the lid. Wipe off the lip and jar, and then close the lid as tightly as possible.
Add all the jars on the top shelf of the oven. Shut the door and TURN IT OFF! The oven will slowly cool, but this helps with the sealing part. Set your timer for 60 minutes, come back and take them out. I set them on my stove until I here the popping of the tops. After they are sufficiently cold, I check all the tops - they should not sound hollow when you tap on them and should all be sucked down into the jar. Anyone that does not seal should be stored in your fridge.
These pickles are crunchy, and the perfect mix of sweet with the KICK from the chili flakes. Not too hot, but the little bit of something that is unexpected!! Click below for the written/printable recipe...
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