Welcome Crafty Crow readers!
"Once you're a pickle, you can never be a cucumber again."
Today's post is another installment of "Half-assed Homesteading." Sort of Homemade Pickles.
Slice 3 or 4 cukes--approximately 1/8" thickness. Lay papertowels over a rimmed baking sheet and sprinkle it with sea salt. Now lay out the cuke slices, sprinkle again and put another layer of papertowels down. Let them sit like this for about 45 minutes.
While they're sitting, mix the following in a saucepan and bring it to a boil, stirring:
3 cups white vinegar
1 1/2 cups sugar
2 tsp sea salt
1/2 tsp mustard seed
1/2 tsp celery seed
1/4 tsp tumeric
Once our cukes are prepped, stuff them in your jar(s). Stuff dill fronds in there, too. Pack the jars pretty full or the pickles will rise to the top and float off the bottom...like mine did. Now pour the hot brine in to completely cover the pickles. Seal and refrigerate for a few hours before serving.
I also want to add that Classico Tomato Sauce rocks. I'd love to make big bulk batches of homemade suace but I've just never gotten around to trying it. I also live in an area where the growing season is really too short to grow big tomatoes unless you have a greenhouse. So, we keep a jar of Classico for those nights when dinner just doesn't get made and we fall back on spaghetti. Not only was Classico voted the top jarred tomato sauce by readers of the Fort Worth Star Telegram (according to my Mom), but they use really nice Atlas Mason Jars. I collect these and use them for putting up other things. They are perfect for this.
It's a great recipe to try if you have a bumper crop of cucumbers from your garden. And Cassi from The Crafty Crow is right, it's a great recipe to make with kids. Laying out the cukes, salting them, measuring the spices, stuffing the in a jars with cukes and dill. Big, big fun for the little people.
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