Friday, August 5, 2011


First post, WOOT WOOT!

This year in the garden we went a little crazy on the cucumbers. 12 plants...for a 2 person family!
So once everything started coming in we were slightly overwhelmed. Solution for this problem?
.... refrigerator pickles! They were ridiculously easy and pretty cheap.

I got everything at walmart and it was about 20 bucks. And that's assuming you dont already have quart canning jars.

I used Ball brand quart Jars (sanitize them in the dishwasher) and Ball brand pickle crisp. Also Mrs.Wages kosher dill pickling mix.

According to the back of the mix you need:

-9-11lbs pickling cucumbers(about 50- 3to 4 inches)
(now I didnt use 50 cukes probably close to 15 but they were a bigger variety. Also the package says it makes 7 quarts but i only made 4 and filled the jars entirely with liquid only pouring out about another jars worth so im assuming if you really pack the jars tightly with cukes you could get 7 quarts)
-3 1/3 Cups white wine vinegar (5% acidity)
7 1/3 C water

Wash and and get the cukes ready. you can either do them whole or spears or slices. I went for the spears.
Next in a large stock pot I mixed the water, vinegar and pickle mix. Bring it to just under a boil. Boy will the kitchen begin to smell good at this point!
When the mix is good and ready, start packing the cukes into the jars(sanitized in the dishwasher). I packed in as many as would fit but not so much that they seemed crammed, then pour in the hot liquid. Next add a round 1/4 teaspoon of the pickle crisp to each jar and put on the lids.Let the pickles cool to room temperature anywhere from 1 hour to 2 hours, when cooled stick 'em in the fridge. They need a good 24 hours to soak up the flavor. And need to be stored in the fridge.

And there you have it.
Next.... pickled okra, yum!

No comments:

Post a Comment