Guess what! No, you’ll never guess…. B and I are going to have a baby!!!! Yay! Baby T is due in December!
This means, of course, that many cravings happen. One of which is pickles. Cliche, you say? Clearly you’ve never tried my grandmother’s dill pickles. Well, I decided that I better learn how to make them, since I’ll be the main consumer for the next few months, also, she won’t be around forever…but that’s depressing to think about. On to pickles!
Of course, every good thing starts with a hand written recipe from a zillion years ago:
First you have to prep. Wash the cucumbers, wash the jars, peel the garlic… Next, you add the garlic, alum, and dill to the jars. Note, Grandma uses the whole head, and bends the stem so that it will fit too. Now, time for the cucumbers! We cut ours into spears and disks, since the cucumbers weren’t the most beautiful shapes. Pack them in TIGHT! I filled them too high, so grandma helped by trimming the tops, and sampling, of course! 😊 While I cut the cukes, Grandma made the brine, a mixture of pickling salt, apple cider vinegar, and distilled water. Yes. That matters. Also, she boiled the lids. Finally, everything packed, brine added, lids on, we gave the 4 quarts a lovely 10 minute soak in the boiling water. (There’s a fancy contraption to put the jars in safely, too!) After their bath, we took them out to cool and seal. Now the hard part. Waiting at very least a whole week to open them!!
Thanks, Grandma for passing on your secrets. She said she can’t help herself, when people complain about pickles, she tells them her secrets… The real secret is the love she puts into making each batch. 😊
Now, excuse me while I go eat some pickles from the last batch while I wait for mine to be ready!