HaWOW! Remember all those cucumbers I’ve been amassing over the past few weeks? They finally graduated to PICKLE status this weekend. We made six small jars and two big jars of briny pickles.
The recipe we used from my cousin is pretty simple:
1 qt vinegar
3 qts water
1 C salt
Donâ€™t scrub pickles. Wash and let soak overnight in clean cold water. Put
cucumbers in jars (donâ€™t pack tight). Bring solution to full rolling boil and pour
over cucumbers (for 1/2 gallon jar, use about 4 cloves of garlic and 1 large
stalk of dill). Let jars stand a little before sealing.
We’ll see how they turn out in six weeks. The brine made enough for eight small jars and two large jars so we had a little extra.
Americans consume more than nine pounds of pickles per person annually.
I work at Twelve Mile Market about once a week and one of the perks of working at the natural food store is that I get paid in groceries. What do I get? Well my favorite things are Ruby Jewel Ice Cream Sandwiches and a close second are Bubbies. Bubbies are really REALLY tasty pickles soaked in brine. They’re crunchy with a spice whang at the end and something about the name “Bubbies” puts a little smile on my face when I head to the fridge to fish out that little green jar. Oh man… bubbies. Hey guys, you can get them at the Co-Op in Oly too….