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This past weekend I had the pleasure of learning the art of pickling from my mother in law. It was fantastic! She has been making pickles for many years, as my mother puts it, 'she has it down to a science'.
We started off by heading to the garden. She let us use some of
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her gardening space this year and use it we did! We have an enormous list of food we grew this year so I'll spare you that! Most exciting for me was our green peppers and my favourite is kale for sure, LOVE that kale! Smoothies, salads and kale chips all summer!
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Anyway, back to the pickles, we went out and filled our buckets of yummy veggies; cucumbers, crooked neck squash, carrots, onions, zucchini plus some garlic and dill.
Next, the prep work, all those veggies weren't going to cut peel and slice themselves after all! Meanwhile my lovely mother in law got to work with the brine, I shocked (more like grossed out) her a bit because I brought apple cider vinegar and natural sea salt instead of the standard white vinegar and 'pickling salt'. The look on her face whenever she smelled the ACV was priceless, she hates it! haha
Ready to be Pickled!
Her recipe for 6 quart jars of pickles is 2 cups of vinegar, 1/2 cup salt, and 9 cups of water for the brine, then 2 cloves of garlic and one sprig of dill in a jar, stuff with cucumbers, then two more cloves of garlic and another dill sprig.
Keeping everything sterile and hot is key, and don't forget to prick the pickles first!
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