Pickles are awesome. They are a great way to preserve food for later when a harvest is especially abundant. They are tangy and sour and wake up the senses. They have great digestive enzymes that make are great for digestion, and they are super fun to make. We just opened ours at home that we made during camp this weekend, and they were delicious!
Want to make your own at home?
This is what you’ll need:
Cutting board + measuring cups
Pint-sized Pickle jars + canning tongs + ladle
sticker paper, or twine and paper to label your pickles.
3.5 whole cucumbers (or 1 1/2 cups vegetables) per jar
½-1 bushel of dill or fresh herbs
7 cups Water
5 cups Vinegar
¾ cup Salt
¼ cup Sugar
Directions (this says cucumbers, but you can use any other vegetable you have in abundance):
Wash and cut your veggies of choice (cucumbers, green beans, beets, carrots, etc.) into nice hearty sized pieces. For vegetables that are very hard, like beets – we parboiled them quickly, just to soften them a bit (we saved the pink beet water for watercoloring later).Cut them in half lengthwise (if they won’t fit in the jars cut them in half the other way too). Wash fresh dill, and cut off the ends. Remove lids off of mason jars. Bring 7 cups of water to a boil. Add 5 cups of vinegar, 3/4 cups of salt, 1/4 cup sugar to the pot. Bring the liquid to a boil. Put the vegetable spears into the mason jars (gently shake the pieces with the jar on its side to fit as many as possible). Using a ladle, carefully pour the liquid into the mason jars. Tightly seal the jars, let cool and then keep in the refrigerator. Decorate your pickle tags and attach them to the jars. Enjoy and share your fresh pickles with your friends for the next 7-10 days!