How to Prepare and Store Pickled Cucumbers

“Market More” Cucumbers, May 29, 2014

What a year this has been for cucumbers! The mild temperatures and frequent rains just encourage them to grow! This year, the first 2 sets of planted cucumbers were damaged by late frosts in May — our 3rd planting produced an abundance of these “Market More” variety plants.

Jars of Pickles, Summer 2014

Grace’s Dill Pickles — by Clem

Ingredients:

•  Fresh, Washed Cucumbers
• Fresh Dill
• Garlic cloves
• Onions, coarsely chopped
• Wild Mustang Grape Leaves
• Sterilized jars and lids

Stuff cucumbers in sterilized jars with:  dill (as much as you like), 1 clove peeled garlic in each jar, a few pieces of onion, 1 grape leaf.

Heat lids in boiling water to soften the rubber and ensure a good seal. (Hold in the water until ready to use.)

Prepare Pickling Brine

Pickling Brine

• 3 cups distilled water
• 1 cup 5% vinegar
• 5 tsp pickling salt
• 1/2 tsp sugar

Mix brine ingredients and bring to a boil; immediately pour boiling hot brine over cucumbers in jars. Each “batch” of pickling brine makes about 5 or 6 quarts. If there is leftover brine, it can be cooled, reheated, and added to jars later.

Place completed jars into a hot water bath for 10 to 15 minutes, or until they change color (bright green to dull green).

Pickles achieve the best flavor if left in sealed jars for 2 to 4 weeks before opening. Enjoy!

Alternate Pickling Examples:

“Refrigerator pickles” are those larger cucumbers packed into gallon sized jars.

To make Refrigerator Pickles, pack the jars with all ingredients, pour boiling hot brine to cover the cucumbers, then let the mixture cool to room temperature and place in the refrigerator. These need about a week to 10 days in the refrigerator to achieve best flavor before consuming.

Fresh Whole Okra can be canned with the same ingredients and process.

Happy Canning!