Pickling made easy. This year we went for the organic pickles. Pickling takes time and good oven mitts, but it's sure worth the effort. Pickled cukes are amazing and you can make tons of variations on our canning recipe below. There are lots of pickle recipes out there but here's our favorite:
How to pickle:
- Buy your pickles straight from the farm if you can, if not try the farmers market, if not try to get the freshest store bought pickles possible.
- Soak in an ice water bath for 3 hours to overnight. (Makes crisper pickles)
- Run jars through dishwasher or boil-sanitize.
- Prepare your rack and canning tongs or Ball Canning Basket (my new favorite canning tool! So much easier.)
- Boil lids and screw tops in basket for a few minutes. I used Tatter canning lids this time and love them. The are BPA free and reusable unlike metal lids. A bit more tricky to use, but easy if you follow instructions well.
- Put large canning pot with enough space with 2 jars submerged and bring to a boil.
- Begin brine on a large pot. For 12 quarts of pickles, appoximately 12 lbs of pickles, we used the recipe below:
- 18 cups filtered water
- 6 cups apple cider vinegar
- 1/2 cup salt
- a handful of peppercorns and mustard seed
- a whole bunch of dill (about 2-3 seed heads per jar)
- 12 bay leaves
Below were last years, very colorful! The above recipe is just for your classic dill pickle, nothing so fancy.