Author: Casey Barker, rising 6th grader
It takes a long time to make pickles so be prepared to wait.
First you have to have:
8 pounds of cucumbers 16 cloves of garlic 8 sprigs of fresh dill weed 8 heads fresh dill weed 2/3 cups of pickling salt 4 cups of white vinegar and 12 cups of waterOnce you have all those things you have to make sure the cucumbers are crisp because nobody wants soggy pickles. To do that you have to wash them then place them in a sink or bathtub and fill that sink or bathtub with cold water and lots of ice. Soak the pickles for at least 2 hours but don’t soak them longer than 8 hours.
Refresh the ice and make sure to sterilize 8, one quart canning jars for 10 minutes in boiling water.
Take a large pot and over medium high heat combine the vinegar, pickling salt and water. Bring the mixture to a rapid boil.
Then in each jar put one half clove garlic, 1 head dill and fill to top with sliced cucumbers.
Then put two more halves of garlic and 1 sprig of dill weed.
Fill the jar with hot brine and seal the jar.
Clean the jars of any left over ingredients by wiping rim (we use washcloth dipped in boiling water).
Process the sealed jars in boiling water bath. Keep quart jars in boiling water for 15 minutes.
Store the pickles for at least 8 weeks before eating. Refrigerate after opening.
If you store the pickles in a cool dry place you can keep them for up to 2 years.
That’s how you pickle cucumber I hope you have alot of fun with this project. I did!
Photography by: Trailblazer Classes, Ms. Steph & Shira, Jr. Mentor
