Saturday, August 3, 2013

Pickles, pickles and more pickles.

Pickling cucumbers at Carpintino's
Well worth the drive to Kent
Two summers ago I managed to get a couple of my girlfriends to show me how to make pickles. They had been taught by their grandmothers and were canning pros, so I was lucky to get in on this pickle event. That afternoon we processed 54 lbs of pickles and I was hooked. I now do it each August in my own kitchen and have slowly adapted the Minnesota classic Huckbarth Family recipe and made this one my own. I use jalapenos instead of anaheim peppers, for a little kick. How many seeds determines the spiciness. Last year was my first year with the adaptation and I didn't put too many seeds in. This year I am throwing them in to see what happens.

Dill Pickles for 16 quart jars of dill pickles

  • Brine: 1 quart vinegar, 3 quarts water, 1 cup canning salt (per batch)
  • 1 dill plant
  • 3 garlic
  • 4 jalapenos peppers
  • 18 lbs cucumbers (so basically 1 lb per qt plus an extra lb or two so you can be choosy)
  • alum

  1. boil brine (while you do step 2)
  2. pack jar first with dill, 1 garlic clove, anaheim pepper slice & 1/8 tsp alum, then pack tight with cucumbers
  3. fill jars to 1/4 inch from the top with boiling brine
  4. wipe top, place hot lid & finger tighten
  5. Place in hot bath for 10 min (water should be 1-2 inches above the jars)