Grandma's pickles. Homemade and super flavorful.
- pickling cucumbers - 5-10 whole (as long as they're packed tight)
- carrots - couple of spears
- celery - couple of spears
- hot pepper - one whole (serrano is good)
- garlic - 1 clove (whole)
- kosher salt - 1 T
- pickling spice - 1 T
- sugar - 1 t
- dill - 1 small handful
- water - filtered, if possible
- Wash / scrub cucumbers + all other veggies.
- Peel carrots, garlic.
- Cut carrots and celery into spears.
- Add cucumbers to jar.
- Add other vegetables.
- Add salt, pickling spice, sugar, garlic.
- Add dill.
- Add water to the top.
- Cover and close the jar.
- Turn over once or twice (gently) to mix.
- Store in a cool, dark, quiet space.
- Turn over (and back) daily.
- For half-dills: Pickle for 2-5 days.
- For full-dills: Pickle for 5-10 days.
- For crazy-spicy dills: Pickle for 10-21 days.
- Ingredients above are for each jar.
- Estimated time is for one jar. We made 24 jars. Excluding the farmer’s market and grocery store runs, it took us about four hours.
- After a few days, the pickle jars will start to “cook.” You’ll start to hear the jars * pop * from the tops expanding. Let them continue cooking unless they start to leak. If they do leak, twist the jar open to release pressure.
- Open the jars over the sink. There’s usually a lot of pressure (pickle juice) that will need to be released.
Last thing: Give a jar or two (or ten) away. Few gifts bring this much joy. You’re welcome. 🙂