homemade pickles

August 25, 2014 § 3 Comments


over the past couple of summers my parents have made their own pickles, the store bought ones just don’t even compare to these. they get their cucumber pickles from sauvie island in oregon and i always look forward to getting them by the jar full!

ingredients: (makes approx. 8 to 12 jars)
• 10 pounds tiny organic kosher dill refrigerator cucumber pickles
• 24 garlic cloves, whole
• 12 teaspoons pickling spice
• 12 red hot chili peppers, dried
• dill flowers in the bud stage
• 12 wide mouth 1 quart mason jars with lids and rings
• brine (see recipe below)

brine recipe:
• 4 quarts warm water
• 1 quart white vinegar
• 1 cup pickling salt
– mix until salt dissolves

1. clean cucumber pickles with a washcloth in water and discard any bad ones. slice any large cucumber pickles into small spears and pack tightly into jars.
2. add 2 cloves garlic, 1 pepper, 1 teaspoon spice and 2 good sized dill sprigs into each jar.
3. pour brine over contents of jars to within a quarter inch of mouth of jar. pickles should be beneath liquid.
4. wipe rims of jars dry with paper towel before placing the lids and rings.

note: the exact amount of brine needed will depend on how tightly you pack the cucumbers.

refrigerate for 10 to 14 days before eating and enjoy!

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§ 3 Responses to homemade pickles

  • chisai says:

    You are so right! These are the ultimate tasting pickles! Thanks for your great recipe!

  • chisai says:

    OMG! The quality is superior! I like the crunch and amazingly, I go to them when I want a snack…that’s how great they are! Love this recipe!

  • emerald says:

    Awesome pickles! I made it and I was amazed that you could actually started eating them right away! Of course, I made the whole 10 lbs so it didn’t matter…there was a lot to look forward to…ymm!

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