In A Pickle

The other day I found myself in a ‘Pickle’ (Actually, with a basket full up with late season cucumbers), and since I can always find my way out of a jam, I sliced, simmered, and shook my way to dilling some cukes.

I didn’t even blanche at the the idea. (That was a canned line. Sorry).

12 Large Cucumbers
1/4 Cup course ground Salt
3-1/2 Cups white vinegar
3-1/2 Cups water
4 Tablespoons minced garlic
4 Tablespoons dill seed
1 Tablespoon Cayenne pepper sauce
1 Tablespoon grated horseradish

Prepare your jars as directed.
Slice cucumbers into long strips.
Bring all the other ingredients to a boil.
Take off of heat and cool from hot to warm.

Pack the sterilized jars with the cucumber slices.

Pour the liquid in the jars until it almost tops off.

Twist jar lids in place to ‘tight’.

Let the jars come to room temperature. The bubble of the lids should seal themselves as this occurs. Press on lids to see if you can hear a ‘pop’ in a few hours.  No ‘pop’ should be heard. If you do hear a ‘pop’ twist lid a little tighter.

Place in a cool, dry place for 4 weeks.

  • Mari Collier - Enjoy your harvest. Mama used to make dills in a stone crock. Bread & butter pickles were canned. No, I don’t make pickles anymore. They’ve become too salty for my palate.ReplyCancel

    • A Pleasant House - Growing up our neighbor used to ‘put-up’ pickles in stone crocks and let them rest in her crawl space. She’s pay us kids a nickel a piece to place them deep in the back among the spiders. A nickel! That’s a lot of money- was all I concentrated on.ReplyCancel

  • William Kendall - I don’t remember having much of pickles around the house growing up. We’d have them if Mom needed something for a salad, or as a burger topping.

    My aunt and uncle, on the other hand, always had them around, and had them on the dinner table as a side nearly every day.ReplyCancel

  • Krisztina Williams - We had a garden growing up and always had canned pickles on hand, though I’ve yet to try canning myself.ReplyCancel

  • Corinne Rodrigues - Yummy, I’m going to make some of this – love it with sandwiches. In India, pickles are really spicy – usually the red hot chilli pepper variety! πŸ™‚ReplyCancel

    • A Pleasant House - Here in New Orleans you can get ANYTHING hot. We can green beans that way and put them in Bloody Marys. Yummy.ReplyCancel

  • Corinne Rodrigues - Oh this is something I’ve been meaning to try. Would taste fab with sandwiches. Pickles in India are really hot…..! πŸ™‚ReplyCancel

  • gardengirl92 - I love pickles! and puns…ReplyCancel

  • Sue - I love dill and sweet pickles. These look soo delish that I must Pin them and I won’t even charge you a nickle to do it. Have a nice weekend.ReplyCancel

    • A Pleasant House - Oh yes- pin away! We tried them last night and they were FABU! I finally got the recipe right! Yippie!!!!ReplyCancel

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