Homemade Pickles — One of My Favorite Ways to Preserve the Harvest!
Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! This method has allowed me to enjoy fresh cucumbers long after the season ends.
Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! They make for a perfect snack, sandwiches or side dish.
Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! My great-grandma passed this recipe down to me, making it even more special.
It’s been a very good cucumber growing season so not only are very eating a lot of cucumbers but I have also made a couple of jars of pickles. I have also been busy pickling green tomatoes and canning veggies that the garden produce a lot of like beans and carrots. There’s something so satisfying about turning fresh cucumbers into jars of crunchy, tangy pickles that we can enjoy for months to come.
It’s crucial to remember that Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! require careful preparation.
This is a recipe based on my great-grandmas recipe and she is also the one who inspire me to start growing food. My Secret to to sweet and salty pickles is dill blossoms. When your dill bolts, save the blossoms. They are very flavorful and I always freeze mine to have one hand.
Always when you preserve food make sure have practice good hygiene and to disinfect the jars before filling them. I simple either boil them or place them on low temperature oven along with the jars.
Ingredients:
- 1/2 kg pickling cucumbers
- 1/2 cup distilled vinegar
- 1 cup sugar
- 1 1/5 cups water
- 2 heaping tbsp salt
- 5–6 dill blossoms
- 2 garlic cloves, sliced
How to make them:
- Prep the jars: Rinse the cucumbers thoroughly, slice them, and pack them tightly into clean, disinfected glass jars along with the garlic slices and dill blossoms.
- Make the brine: Combine the vinegar, sugar, water, and salt in a pot over medium heat. Bring it to a boil and let it simmer for about 10 minutes to allow the sugar and salt to dissolve completely.
- Fill & Chill: Carefully pour the hot pickling liquid over the prepared cucumbers, making sure they’re fully submerged. Screw the lids on tightly and transfer the jars directly into the fridge.
Now comes the hardest part… waiting! 😆 Let them sit in the refrigerator for a few weeks to let those bold, tangy flavors fully develop before digging in.
Unopened, these quick pickles will keep for months in the fridge. Once you crack a jar open, they’ll stay crisp and delicious for several weeks.
Preserving what’s in season is one of my absolute favorite ways to reduce food waste, save money, and enjoy the taste of the garden long after summer is over. Happy pickling!
Once filled, let the Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! chill in the fridge for the best flavor.
Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! are great to have on hand for barbecues and gatherings.
Remember, Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! will keep their crunch for weeks.
In conclusion, Homemade Pickles — One of My Favorite Ways to Preserve the Harvest! truly capture the essence of summer.
