This year is all about efficient use of time. I am at the helm of a family, a handful of jobs, ever helping with our house remodel, my urban farm and we have an exchange student joining us in days…
My goal with pickling and canning this year is quick and dirty, nothing fancy and using the least time possible. Make what we really, really will eat and no extras. Freeze it if I must. In good conscience I want to can/dry/freeze summer’s bounty to enjoy the rest of the calendar year – and I know that time spent now will save me time later. Too, I will be grateful for a full pantry of farm fresh food. That said: after perusing cucumber recipes, I cut to the chase with this one. Soaking cucumbers in ice water for 8-12 hours would no doubt help with the crisp factor (seen in many recipes but not this one)… but fingers crossed these pickles will fit the bill. I will keep you posted once we crack our first jar.
Kosher Dills, cold pack (6-7 pints)
30 – 36 cucumbers (3-4 inches long)
3 cups vinegar (5% acidity)
3 cups water
6 T salt
fresh or dried dill
garlic clove per jar (sliced or not, optional)
Wash cucumbers. Cut 1/16th off of blossom end and discard. Leave 1/4 inch of stem if you’d like. Make brine: combine vinegar, water, salt and bring to boil. Heat/sanitize jars, add dill, garlic and 1/2 tsp mustard seed per jar. Pack cucumbers firmly into jars, adding more garlic and dill if desired. Fill/cover with brine leaving 1/2 inch headspace. Remove air bubbles, wipe rims and add lids and rings. Process 10 minutes in boiling water bath. Remove and let sit for 24 hours.