We love Mt. Olive Kosher dill pickles. In fact, when they go on sale at the store, I usually stock up at least 4 jars each time. We can go through some pickles! Recently we went over to my cousin Brenda's house and we finagled with a recipe until it resembled Mt. Olive pickle juice. They are so good!!! Technically these are refrigerator pickles. Meaning they are not processed in a boiling water bath, but kept in the fridge. We save the pickle jars and spaghetti jars so we could put the pickled cucumbers in them. This is the first time I've done this. My cousin is a pro at preserving things. She does everything from tomatoes to salsa and okra to frozen creamed corn.
5-1/2 cups water
3 cups white distilled vinegar
1/4 tsp ground tumeric
5 Tbsp pickling salt (or non-iodized salt)
red pepper flakes
fresh dill heads
whole garlic cloves
cucumbers, sliced, speared, whole (make sure to remove the blossom end of the cucumbers)
Clean and dry your jars and lids. Set aside.
In stainless steel pot, bring water, vinegar, salt and turmeric to a boil. Then cool slightly.
Clean and prepare the cucumbers. Slicing them into chips, cutting them into spears or keeping them whole. Remember to cut off the blossom end of the cucumbers.
Apparently there is a wicked little enzyme that will make your pickles mushy. And we don't want mushy pickles!
Place one garlic clove, 2 peppercorns, a tiny pinch of red pepper flakes, 1/2 tsp mustard seeds, 1 dill head into the bottom of each jar.
Fit cucumbers into the jars.
We put spears in the bottom and topped with chips. Add another dill head to the top.
Pour the vinegar mixture over the cucumbers allowing 1/2" headspace.
Allow to come to room temperature and put straight into the fridge. Allow to pickle for at least 4 weeks and then enjoy to your heart's content.
We didn't wait 4 weeks. We didn't even wait 3 weeks. We waited 4 days. I know! But we were way too curious to see how they tasted. They are amazing!!! The vinegar solution hadn't permeated the entire cucumber, but it still tasted pretty amazing!
Now you can make them yourself. Plant yourself a little cucumber patch and you'll have cucumbers for the year.
This post has also been linked to:
- Mouthwatering Monday at A Southern Fairytale
- Mmmonday at Acting Balanced
- Monday Mania at The Healthy Home Economist
- Muffin Monday at Talking Dollars and Cents
- 2 Maids a Baking at 2 Maids a Milking
- Hearth and Soul at A Moderate Life
- Tempt My Tummy Tuesday at Blessed with Grace
- Delicious Dish at It's a Blog Party
- Delectable Tuesday Blog Hop at Home Sweet Farm
- Tasty Tuesday at 33 Shades of Green
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesday Garden Party at Oregon Cottage
- Made from Scratch Tuesday at From Mess Hall to Bistro
- $5 Dollar Dinner Challenge
- No Whine Wednesday at Food on the Table
- Lets Do Brunch at My Sweet & Savory
- Works for Me Wednesday at We are THAT Family
- Real Food Wednesdays at Kelly the Kitchen Kop
- What's On Your Plate? at Good Cheap Eats