I posted a picture on Facebook of the enormous bag of cucumbers that I bought at the Farmers Market this past Tuesday. I think it was a bushel.
Every summer, my one canning project is making dill pickles using the same recipe my mom uses. It's simple and forgiving. I'm not really sure why I started, but I know it was after J and I got married, but I've done it every summer since; even the summer we moved. J is obviously a fan, or I wouldn't bother with something this time consuming that only I eat. I also make these as Christmas gifts, so buying 23 lbs of baby cucumbers might not seem so crazy.
That's right. 23 pounds. No one needs that many cucmbers. I ended up having a friend take some.
One thing that that picture on Facebook did was have a whole bunch of my friends ask if the pickles are crunchy (I think so), and would I share the recipe (yes).
I present to you now from the Mary Moore Cookbook Dill Pickles:
Ingredients:From the Mary Moore Cookbook
8-1/2 lbs small, fresh cucumbers
13 c water
3/4 c non-iodized salt
3-3/4 c vinegar
6 Tbsp non-iodized salt
2 Tbsp sugar
6-3/4 c water
1 Tbsp pickling spice
1/4 tsp whole mustard seeds, per pint jar
1 clove garlic, sliced, per pint jar
3 heads dill blossoms, per pint jar
1. Combine the first amount of water and salt in a large, non aluminum container. Clean cucumbers and add to cold brine. Cover container and let set overnight.
2. In the morning, drain cucumbers. In a large pot, combine second amount of salt, water, sugar, vinegar, and the pickling spice (tied in a thin cloth). Bring syrup to a boil and let simmer.
3. Sterilize bottles and lids. Pack cucumbers in hot jars, adding mustard seeds, garlic and dill flowers as needed. Cover with vinegar mixture within 1/2" of the top of the jar.
4. Seal and process in boiling water for 20 minutes, with water within 2" of the tops of the jars. Remove from water bath and let cool, tightening lids in an upright position.
Don't these look yummy? These were - the wall in the background indicates that I took this picture in my last house, but they all look the same. Delicious.