I’m knee deep making everything I can get my hands on from scratch. I am constantly amazed at how easy things are made when you actually look into how they are made. Right now I have two huge jars full of whole pickled cucumbers, cucumber spears and a variety of vegetables. And there’s exactly one more week before I can sink my teeth into one.
I can’t wait to put some of those pickled green beans in a bloody mary. Yeah, I went there.
This recipe fits into 4-half gallon mason jars. It really depends how tightly packed each jar is. If you have extra brine and vegetables left over make a smaller jar of pickled cucumber chips or veggies.
10 1/2 cups of water
4 1/2 cups of apple cider vinegar
4 cups white vinegar
1 cup kosher salt
5 tablespoons dill seed
4 1/2 tablespoons mustard seed
16 whole cloves of garlic
20 Persian cucumbers
1 bag baby carrots
1 bag fresh green beans
1 whole cauliflower
1 English cucumber sliced into chips
Sanitize your 4-half gallon jars and lids either in a pot of boiling water for 10 minutes or my preferred method, in the dishwasher on sanitize mode.
In a large stock pot bring water, white vinegar, apple cider vinegar, and salt to a steady boil.
In the meantime prep your jars.Try not to touch the bottom of the lids once cleaned to minimize bacteria. Place all spices; dill seed, mustard seed and garlic cloves evenly into each jar. Rinse vegetables well with water and cut cauliflower into bite size florets or chunks and 4 or 5 Persian cucumbers into quarters, making them spears.
Stuff jars with vegetables. Keep two jars stuffed with only whole pickles (6-8 pickles should fit). The remaining two jars stuff with variety of vegetables and cucumber spears.
Ladle in boiling brine into each jar and fill to about 1/4 to 1/2 an inch to the top giving it a little "head space."
Twist lid on tightly to seal. You should hear a "pop" sound. Sometimes it can take a while for it to pop. If your lid never pops, then store it in the refrigerator while it cures for two weeks.
If it does pop, store your pickles in a cool, dark place for two weeks to cure. Pickles will be good for up to 2 months in the refrigerator once opened.
Recipe adapted from Homemade Pantry Cookbook