Channeling our inner Grandmas. At least, that is what I think happened. Saturday night we were reminiscing fondly about our collective experiences making pickles with our Grannies, and by Sunday afternoon we were up to our necks in vegetable peelings and empty vinegar bottles. It just kind of happened. Pretty sure that is how it is supposed to work, though. It really depends on how much produce you have piling up on your counter-tops. If you have given away as much as you can, and you couldn't stand the thought of another cucumber salad, or any salad really (at least for a day or two), it is time for pickles.
Cucumbers (don't ask how many, lots) // 6 cups water // 2 cups white vinegar // 1/2 cup salt // 1/4 cup white sugar // Black peppercorn // Garlic cloves // Bay leaves // Yellow & Brown mustard seed // Fresh dill
Slice cucumbers into preferred size and shape and fill clean 2 clean quart containers with them. To each jar add 2 garlic cloves, 1 bay leaf, 3 sprigs fresh dill, and 1 Tb. each of peppercorn and mustard seeds. Bring water, salt, sugar and vinegar to a boil. Stir until salt and sugar are dissolved. Pour vinegar mixture directly over cucumber until completely full. Seal with clean lid. Cool completely and store in fridge. These are best after about 4-5 days.
Cauliflower // Carrots // Celery // Hungarian peppers // Garlic cloves // Hot chili peppers // 6 cups white vinegar // 2 cups water // 1 Tb. salt // Peppercorns
Fill 3 quart jars with any combination of vegetables you wish, along with 1 Tb. of peppercorns and 5-6 garlic cloves per jar. Bring water, salt and vinegar to a boil. Stir until salt is dissolved. Pour vinegar mixture directly over veggies until completely full. Seal with clean lid. Cool completely and store in fridge. These are best after about 4-5 days.
*this makes a sweeter pickle.
Yellow Squash (again, don't ask. Just cut up a bunch) // 2 cups Rice wine vinegar // 3/4 cup Apple cider vinegar // 1/2 cup dry vermouth // 2 cups water // 1 1/4 cups white sugar // 1/4 cup salt // hot chili peppers // garlic cloves // coriander seed
Fill 2 clean quart jars with squash. To each jar add 1 tsp coriander seed, 4 garlic cloves and hot chilies (we used 1 per jar). Bring vinegar, vermouth, water sugar and salt to a boil. Stir to dissolve salt and sugar. Pour vinegar mixture directly over squash until completely full. Seal with clean lid. Cool completely and store in fridge. These are best after about 24 hours.