Two weeks ago was “pickle-makin’ weekend” at my sis’s house. I joined my parents, my sis and her foster daughter, and my own kids (who had arrived on Friday afternoon with my parents, as I was at a training and not arriving until nearly midnight) for the weekend on our quest to get pickled!
Mom & Dad picked up the cukes and other supplies needed for the pickling extravaganza, including snipping all the dill from the plants in my garden (I was hoping that big ol’ thing that was out-of-control was going to be useful!)
We had a great time all day, the kids were helpful… the girls were helpful by staying out of our way (at least I think that’s what they have made themselves believe. 😉 ) and the boy was helpful and learned how to make pickles, like my Great Grandma used to make!!! I’ll share the recipe with you, and you can see my sis’s video in her post about the weekend (linked in the first paragraph). As a reward for the all the boy’s hard work, the girls did all the dishes while he got to sit and relax. And he got to be the one to try the very first pickle out of the jars!!!
So, why did I wait 2 weeks to tell you about gettin’ pickled? Because it is 2 weeks from pickling day that the hard work pays off and you get to open the first jar and give them a try. Which means that TODAY, while my sis and her foster daughter were here, we opened the jar and watched as the boy child chose his pickle and took the first bite. And it was good. (And he is still alive, so we must have done it right, huh?)
Want to make your own pickles? Here’s the recipe:
Mom’s Dill Pickles
(Well, my Mom’s Mom’s… so that would be my Great Grandma)
Put 1 quart cider vinegar, 1 quart water, and ½ cup pickling salt together in a non-reactive**** saucepan and boil for a few minutes. Then pour the mixture over small cucumbers which are packed tightly into jars along with garlic, peppers, and fresh dill. (Ratios to your taste.) Process in water bath for 15 minutes.
I got to take home 28 of the 54 jars of pickles, because of my larger family. For those of you who think this sounds like a lot of pickles… well, today for lunch, we ate half a jar. My kiddos love to take pickles for their lunches and I like to put them out as a snack when we have people over, and then of course there is potato salad, sliced pickles on sandwiches, chopped pickles in tuna sandwiches… the list could go on and on… So… I think we might have enough to last us the year…
::Notes taken from my sis’s post:
** We are not bound by these guidelines, but if we want to enter things in the county fair, they must be made to USDA standards. Oh, and it’s meant to be safer.
*** Ratios of water/vinegar have been changed from the original to be in line with what we made. Dad also points out that some of the reasoning for this is that ‘in the olden days’ vinegar was more acidic that it is today.
**** Non-reactive saucepans are a stainless steel, chip-free enamelware pan, or glass pans.