By now, your garden should be producing plenty of produce. This year I planted 2 pickling cucumber plants- in anticipation of my first canning experiment- Ann’s pickles…. and they are producing plenty of pickles. (Say that 5 times fast!)
I got this recipe from my friend Ann- who I seem to get a lot of recipes from, especially after eating almost a whole jar of these little suckers. The recipe is pretty versitile- you can omit the garlic, or pepper, or add peppercorns, or red pepper flakes- however you like it. Or just plain dill would be nice too.
This recipe is fast and easy- you can save the brine in a airtight container and heat up as your pickles come on- and do only a jar at a time. This recipe took me maybe 20 minutes from start to finish- and that includes picking the pickles fresh from the garden.
Ann’s Best Pickle Recipe
Pickling cucumbers, (if large, slice into spears, or leave whole)
Quart jars, or pint jars with lids and rims
1 quart vinegar
2 quarts water
1 teaspoon alum
1 cup sugar
1 cup salt
Heat the vinegar, water, alum, sugar and salt. Pack pickles snugly into jar. Add pepper and garlic clove (peeled) into jar. Add dill- you can be generous. Add other flavorings like peppercorns, or red pepper flakes. Simmer rims and lids- Pour hot brine over pickles and fill to top. Clean rims and seal jars. Let set 6 weeks. If your jar does not seal, place in fridge for 6 weeks and enjoy!