Sun Pickles
2 Tablespoons
Celtic Sea Salt
2 cloves (or fingers) of Garlic
2 Tablespoons Dry Dill Seed (although I prefer fresh dill, and I
don't measure)
1/2 Cup Un-pasteurized Apple Cider Vinegar
Wash the cucumbers.
Chop up the garlic. In QUART Wide mouth jars, add above ingredients and pack
cucumbers (cut in any shape or leave whole; poking them with a fork
is sometimes helpful), then fill to the top with water.
Screw on canning
lids careful not to let dill get between jar and lid.
You can spice up this
recipe by adding a habanera pepper (or a squirt of your favorite hot
habanera pepper sauce), or if you can't take
that, try a couple of cayenne peppers.
We originally told
you to set upside down in the sun for 4 days. However, because these
jars get pretty hot in the sun, sometimes all the juice can leak
out.
Now I set them in
the sun for two weeks, but upright.
OVEN
PICKLES
So it's too late in
the season and you don't have enough sun for your pickles.
You can pickle them
in the stove: Heat up the oven to 250 and place the pickles right
side up on the oven racks for just one hour. Turn off the oven and
let them sit. Then, set them out for one month and after that they
should be done.
Taste of India
This is quite possibly the healthiest pickle on
planet earth.
You make it the exact same way you make the Sun
Pickles above, but add all the ingredients first with the spices
below before packing the pickles.
IMPORTANT: Daily, pick up each
bottle of pickles and shake well to mix all the spices up.
1
Tablespoon Fenugreek
1 Tablespoon Turmeric
1 Teaspoon Cumin
1 Teaspoon Black Pepper
Optional: a
very hot pepper.
Stand this in the sun just like it says above
or put it into the oven if you want to do it that way (but then
you'll have to let them sit for a month and shake often to mix up
the spices.).
Pickled Peppers
Next, you can make your
own
pickled peppers by using this same recipe, but leave out the dill.
We've often made
out own hot pepper sauce by pickling cayenne peppers this way, and
then just tossing them into the blender with a little of the pickle
juice, and adding a bit more Celtic Sea Salt.
Pickled habanera peppers
makes one heck of a sauce.
They're hot going in, and hot coming out.
Refrigerator Pickles
Three quart jars and a large pot
2 Quarts Water
2 Cups
Un-pasteurized Apple Cider Vinegar
2 Tablespoons Pickling Spice
2 Cloves Garlic
2
Tablespoons Dry Dill Seed (although I prefer fresh dill, and I
don't measure)
Mix the ingredients into a large pot and boil.
Pack jar with cucumbers sliced long-ways, add lots of dill as
you pack the cucumbers.
Add some cut up carrots (if you like), onion, and any fresh
veggies you'd like.
Pour brine over cukes, be careful not to crack jar, (I let the
brine cool some first). Cover and leave out on the counter for 3
days.
They're ready to eat: store in refrigerator.
Note: boiling your jars and tops will help the pickles keep for
a long time.
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