Cucumber Pickles & Pickled Vegetables

cucumber pickles

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.

 

pickles in brine

homemade pickled veggies

I can’t wait to put some of those pickled green beans in a bloody mary. Yeah, I went there.

diy pickles

sliced pickles

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.

Cucumber Pickles & Pickled Vegetables Recipe

Ingredients

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.

http://www.elizadomestica.com/recipes/vegan-recipes/cucumber-pickles

Recipe adapted from Homemade Pantry Cookbook

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One Comment

  • Joy
    Posted March 8, 2013 at 9:11 AM | Permalink

    These look soooo yummy! I love pickles and pickles veggies. I’m going to five this a try to have ready to serve at Easter. Awesome post!

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