I’ve been asked a few times for the pickle recipe Mary and I use. Let me make it clear first that Mary is the Pickle Master, not me. I’m like the jester… Just there for jokes. Just kidding. I’m kind of her sidekick. I just do what she tells me. I’m good at following directions, but not organizing the task and managing time. She okayed me sharing the recipe we typically use. And I’ll also share the ones we tried yesterday, for pickle sticks and fridge pickles.
The first recipe goes into the most detail, in case you’re not too familiar with canning. The first recipe is also the on Mary has been using for a few years and most people love these pickles. We’ve done pickled cucumbers, green beans, peppers… you name it. The other recipes we only tried yesterday and haven’t tasted the pickles after they’ve sat but dang they smelled good and the brine was delicious.
Mary’s Famous Pickles
These pickles are dill flavored and quite garlicky with a tad bit of spice. Not a lot of spice, because even my mom loves them. So will you.
4 cups water
4 cups white vinegar
1/4 to 1/2 cup pickling salt
2 to 3 garlic cloves pealed (per jar)
3 or 4 onion chunks (per jar)
3 small sprigs of fresh dill -OR- 1 teaspoon dried dill (per jar)
~1/2 teaspoon mustard seed (per jar)
~1/4-1/2 teaspoon red pepper flakes (per jar)
~1/2 teaspoon pickle crisp -OR- 1 grape leaf (per jar)
Wash jars, lids, and rings and then boil or steam 4-6 quart jars I your water bath or steam canner for 10 minutes. While your jars are sanitizing, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
Once jars are sanitized, put the remaining ingredients in each jar. Note that nearly everything is approximate; if you love garlic or onion, add more. Pack the jars tightly with cucumber spears or chips.
Once the brine has boiled ten minutes, use a funnel in the mouth of the jar and pour the brine into each jar until it’s about 1/2 inch from the top. Use a chopstick or something similar to gently like down into each jar to release air bubbles. Then use a clean, wet cloth to wipe the rim of the jar. Place a clean kid on top, then screw a ring on until it’s what I call finger-tight; not too tight.
Put all the packed and lidded/ringed jars in your steam or water bath canner, and process for 15 minutes. Once they’re finished, lift them out and let them cool on the counter. You’ll know it’s a success when you hear the telltale pops of the kids sealing. Let the jars store at least 2 weeks before you go HAM on them.
While I haven’t yet tasted the finished, processed pickles from this I did drink 3/4 of a cup of the brine It’s so delicious, and I think these are going to be awesome. The brine tastes kind of nutty and almost cinnamon-y sweet, sort of like bread and butter pickles.
9 cups sugar
5 1/2 cups white vinegar
4 cups water
8 tablespoons pickling salt
4 tablespoons celery seed
4 tablespoons + 1 teaspoon of turmeric
1 tablespoon mustard seed
Sanitize 8 pint jars. While that’s happening, combine all the ingredients and bring to a boil. Let the mixture boil for about 5 minutes. Pack the jars while your mixture is boiling.
Once the mixture has boiled about 5 minutes, use a funnel to pour the brine over the pickles in the jars, leaving 1/2 inch head space. Clean the rims, then lid them. Let them process for 10-15 minutes.
We also made fridge pickles and relish yesterday, but I’ll wait to share those until we taste the product. Do you have a favorite pickle recipe? Please share it with me! We always like to try new things.