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Brined Pickles

You’ve all received enough pickling cukes this week for a quart jar of pickles, a perfect quantity for the beginning fermenter. Feel free to slice your cukes up in a salad, but if you feel like picklin’, here goes!

Author Adapted from Ball Canning Book

Ingredients

  • Enough Pickling Cukes to fill a mason jar (about what you have)
  • 1/3 bunch fresh dill (sorry it's not in your box, but it is available at market and at the Farmstand!)
  • 1/89 cup pickling spices, or better yet, your own spice concoction
  • 1/4 cup salt
  • 1/3 cup apple cider vinegar
  • 5 1/3 cups water
  • 2 cloves garlic
  • Anything else you'd like to throw in, such as turmeric, honey, sweet or hot peppers, etc.

Instructions

  1. Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a clean pickling container. 

  2. Add cucumbers to within 4 inches of top. 

  3. Combine salt, vinegar and water in a pot; lade over cucumbers.

  4.  Place a layer of dill and remaining pickling spices over the top. Add garlic, if desired. Weight cucumbers under brine.

  5. Store container in a cool place. Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready to can (or in the case of this small batch, to be eaten!) in about 2 to 3 weeks.