Chicken Coop Chatter©
Small to medium Cucumbers (unpeeled)
2 1/4 cups white sugar
1/8 cup salt
3 1/4 cups PURE Apple Cider Vinegar
6 1/2 cups water (or enough to completely cover)
2 Tablespoons pickling spices
2 small heads of fresh dill
1 Tablespoon sliced, dehydrated garlic
1 thinly sliced Walla Walla Sweet Onion
Wash and stem cucumbers. Use small to medium for easier packing. Mix the liquids, spices, sugar and salt to dissolve. Pack a gallon jar with the whole cukes. Cover with the brine mixture. Set in the sun. Allow to set 3 days before sampling, to blend the flavors. (Taste the brine to make sure it suits your tastes and adjust accordingly.)
MY SOLAR GARLIC DILL PICKLES~~
Chicken Coop Chatter©
Small to Medium Cucumbers (Unpeeled, Washed, stemmed whole)
3 1/2 Cups PURE Apple Cider Vinegar
2 Tablespoons pickling salt
2 Fresh Dill Heads
2 Tablespoons dried or fresh garlic slices
1 Teaspoon Alum
1 Walla Walla Sweet Onion (thinly sliced)
Enough water to cover (6 cups )
Gallon Jar
Wash and stem the cucumbers. Place half of the sliced onion in the bottom of the jar, and one head of dill. Pack the cukes firmly into the jar about half way. Add the remaining onion slices and dill head. Finish firmly packing the cukes to the rim. Add the salt, Alum and garlic slices. Pour the water
CAUTION: These are only intended to be refrigerated after the solar pickling process. These are not intended as canned pickles that need processing time in the canner. Always follow proper canning procedures set up by the National Food Preservation Center: nchfp.uga.edu/
TIP: I use non-conventional canning supplies. When I have a large slicing project, I use my designated food slicer. I have one for vegetables and one for meats. Makes short work out of slicing onions, cukes and zucchini to name a few. And a lot less onion tears involved. :D
NOTE: For my refrigerator pickles please refer to my recipe link: http://justfowlingaround.weebly.com/6/category/sweet-refrigerator-pickles/1.html
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