First Time Pickler

I followed an online recipe for dill pickles and I really hope it turns out alright. I made a dozen jars with this recipe. For the next dozen though, I’m going to follow a different recipe just in case.

We were given a bunch of pickling cucumbers fresh from the farm. We went through and found all the cucumbers that could be baby dills. I found some good looking ones to make spears and slices. After putting some away for our own use. I sorted through the cucumbers to share with family, neighbors and husband’s co-workers.

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Then I set out to brew the brine from a few different recipes I found. Some didn’t exactly have a length of time to set. When I used this recipe, I just bulked it up to fill more jars. This one alone only filled 2 small jars.

INGREDIENTS:

  • 1 cup white vinegar
  • 2 Tbsp. kosher salt
  • 2 tsp. sugar
  • 2 Tbsp. spices (dill seed, peppercorns, ­coriander seeds, ­mustard seeds)
  • 2 cups water

STEPS:

  1. Cut the cucumbers the way you want them.
  2. Place them in the jars. (I put the jars in the sink to make less mess)
    If you are making spears make sure they are 1/2 inch from the jar lid.
  3. Bring all the ingredients to a boil in a saucepan.
  4. Pour the brine over vegetables in jars.
  5. Close the lid to seal.
  6. Let cool
  7. Label and store

 

With this recipe I’m going to let them ferment for about 6 weeks before testing. I’m really hoping they turn out delicious. My husband and kids are addicted to pickles.

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If you have a good recipe to recommend for my next batch, feel free to share in the comments. Thank you.

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First Time Pickler

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