Eat Veggies, save the planet


Dill pickles made in Austin in June.
June 19, 2012, 3:10 am
Filed under: recipes

I make them in a 4 qt crock pot.

On the bottom I put a grape leaf and 2 heads of dill(dried) from my garden.

Then I layer the cucumbers  about 2/3 way to the top.

I usually use whole small ones but I have been cutting the long soyu Japanese cukes into pieces and adding them to the crock.

Next I put in 3-4 cloves of garlic and 2 tsp of pickling spices

Then I prepare the brine. I put 7 cups of  water in a stainless pot, add 1/4 cup vinegar and 5 TBSP of canning salt. I stir this until the salt dissolves.

This brine gets poured on the cucumbers.

Then I put a small plate on top(which is now covered with brine).

I fill a quart jar with water to use as a weight.

Put the jar on top of the plate and cover it all with a cloth.

I find the coolest place in the house and check it in 2 days.

In this heat, my house is 82 degrees mostly, the pickles are ready in 2-3 days.

If they look good I put them in a 1/2 gallon glass jar in the fridge and cover them with brine.

If they have some foamy stuff on top, I rinse them off, make a new brine and pour that on them in the 1/2 gallon jar which goes in the fridge.

The first few batches I made were fine but now that it is SO hot,  I had to rinse the last 2 batches and rebrine.

I just made what will be my last batch since I am out of dill in my garden.

Though, I suppose one could use dill seed.

Good luck.

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1 Comment so far
Leave a comment

for a larger batch:
2 heads dill
35-40 4″-6″ cukes
1.5 cup salt
2 cup vinegar
8 quarts hot water
garlic, a whole head

Comment by austingardener




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