So we had these pickling cucumbers. And these carrots. So pickling commenced.
I started out with this recipe and winged it from there.
I had pint jars, not quarts, so this recipe is per pint jar. You will have a little bit of leftover liquid at the end.
Ingredients for 5 jars
- 4 large carrots
- 5 pickling cucumbers
- 2.5 tablespoons dill
- 25 peppercorns
- 5 teaspoons of minced garlic
- 4 cups cider vinegar
- 4 cups water
- 4 tablespoons salt
First, wash your mason jars and tops. Rinse them very well, and let them air dry.
Next, wash your veggies.
Chop the ends off of the cucumbers, and slice into spears.
Peel the carrots, then chop them in half, using the jars as a guide. Slice them into spears.
Combine the apple cider vinegar, water, and salt in a large pot, and put on medium-high heat.
Then, add 1/2 TBS of freeze dried dill, 5 peppercorns, and 1tsp garlic to each jar.
Load each jar full of cucumbers or carrots.
Notice that the pickling juice has come to a boil, whisk it to get all the salt dissolved. Pour the brine into each jar.
When all the jars are filled, Carl informs me to walk away, and let them sit, and have all the air bubbles come out.
Come back, shake the jars, and walk away. When they have settled for a while, put the tops on, and put them in the fridge.
Check back in a few weeks for a taste test!