Easy Pickles Recipe At Home
October 15th, 2009 | 93 views | by firefly
Preserved foods are always good to have. They are good as side to your meals, to add to your sandwiches, or just to eat on their own.
Every year we make our sweet and pickled foods at home. They last us all throughout the winter months!
Easy Pickles Recipe At Home
Ingredients:
About 6 pounds of cucumbers (for pickling)
8 cups water
½ cup pickling salt
3 cups white vinegar
12 cloves garlic (peeled and slightly mashed)
24 peppercorns
Directions:
Make sure you sterilize your jars and lids in boiling water while your cucumbers are soaking in that ice water bath. You’ll want to make sure you have boiled the lids and jars for 10 to 15 minutes.
Sliced cucumbers will pickle faster than whole pickles, so decide how quickly you want to be able to eat these pickles. Whole pickles require eight weeks of storage before eating; quartered pickles can be eaten in six weeks. If you wish to eat them sooner, quarter your cucumbers.
Bring your water, salt and vinegar to a rolling boil in a large pot.
While the brine is coming to a boil, fill each jar with as many pickles as you can pack in. Add two slightly mashed cloves of garlic, and four peppercorns to each jar of cucumbers.
Pour the boiling brine into each jar, filling it to the top.
Seal the jars as instructed, and process jars of pickles in a boiling water bath for 15 minutes each.
Your pickles should be ready in 6 to 8 weeks.
