Thursday, September 9, 2010

DIY Dill Pickles

We began our experiment with a bounty of market fresh vegetables. The dill sounded lovely in a pickled form so we began:
Photo by: Sarah Goertz
Photo by: Rose Goertz

The cucumbers (about 8 lbs) soaked in ice water while I filled tall mason jars with dill and garlic cloves.

Photo by: Rose Goertz
Each pickle was lovingly washed and inspected then added to the garlic and dill.
Photo by: Sarah Goertz
We boiled 4 cups vinegar, 12 cups water and 1/3 cup pickling salt then added it to the jars with 1/4" headroom.


We processed for 15 minutes to seal and will leave them for around 3 months to fully become delicious.

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2 Comments:

At September 17, 2010 at 8:56 AM , Blogger Joyce said...

I've heard that you can just add new cucumbers to old pickle juice/jars and you will get pickles. Is that true?

 
At November 13, 2010 at 9:24 AM , Blogger Amy Harrison said...

Never done it, but it makes sense. It'd be the same idea as skipping my boiling vinegar step and just using a premade brine liquid. Only, the jars might not seal so you'd have to refrigerate them right away and keep an eye.

 

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