Thursday, 10 July 2014


Making pickles is one of my favourite things to do in the fall.  There is something gratifying about making your own food. I've also wormed my way into this super exclusive club for really cool people who trade their canned goods before wintertime. If you're jealous, you should be. If you want to join a super exclusive club such as mine, I can help you with that - instructions below:

What You Need 
2-3 pounds Kirby cucumbers*
7 garlic cloves, peeled and smashed
4 teaspoons dill seed

4 teaspoon of mustard seed
4 teaspoon of cucumber seed
4 teaspoon of black peppercorns
1 large bunch of fresh dill
4 tablespoon of alum (you don't need this but apparently it keeps the pickles crispy)
4 cup of vinegar
4 cups of water

3/4 cup of white sugar1/2 cup of pickling salt (I get mine at Bulk Barn for super cheap.)
Jars and lids (you'll probably need about 7 - 1 quart jars)

*If you're not sure what Kirby cucumbers are, they look like this:
  • Your first step is to cover the cucumbers in ice water and let them soak over night - but try not to let them sit longer than 8 hours. 
  • The next day, take all of the jars and lids and put them in boiling water for about 5-10 minutes to sanitize them
  • Once the jars are "sanitized" fill each jar with the SPICES (mustard, dill, cucumber, peppercorns, alum - about 1/4 of a teaspoon per jar, put a few sprigs of fresh dill and 1/2 - 1 whole clove of garlic per jar.)
  • Add the cucumbers to the jars (I don't cut mine up, but if you want to fit more cucumber in the jar feel free to do so, I find they don't stay as crisp when cut up.)
  • Set aside
  • Put the water, vinegar and sugar in a pot and bring to a boil, let simmer for about 15 minutes. 
  • Pour the vinegar/water/salt/sugar solution over the cucumbers in the jars and put the lids on. 
  • Put the newly filled jars in a pot of hot water - not boiling (up to the "neck of the jar") and let simmer for about 15 minutes.
  • Remove the jars and let cool, as they cool the seals will pop.
When they've cooled to room temperature, you can add fancy labels like this: 


Wait at least one week before opening

**Please make sure to sterilize the jars and use fresh ingredients, I am not responsible for food poisoning :)



2 comments:

  1. Aw, Kirby is so cute! Love your unique touch on the photo :)

    http://everydayingrace.blogspot.ca/

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    Replies
    1. Thanks! Who doesn't love a pickle with a mustache?

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