A few weeks ago I scored these awesome old 2 gallon crocks at an auction for $5 each and didn’t have a clue what do to with them. I know people used them to make wine, sauerkraut, and pickles but I wasn’t sure when I would have time to do either.
So, last week when my mom dumped an entire bag of cucumbers from her garden on me I thought it would be a perfect way to try it out. As you can tell, the one holding my magazines has a crack in it, so it won’t work for pickles, but the other one is perfect. I looked up directions online and found a very easy tutorial from Picklefreak.com and decided to give it a try.
First, I had to assemble my ingredients:
– a bunch of cucumbers
– 2 garlic cloves (really I would just use 1 next time)
– 1 gallon of spring water
– 2/3 cup of pickling salt
– 2 cups of white vinegar
– red pepper flakes
– a bunch of dill
Now to start off, wash off your cucumbers and slice them all so they are about the same size. I think if you kept the big ones whole that they would pickle at a different rate so it might not work so well.
In a very large bowl, mix together vinegar and spring water.
Pour in the pickling salt.
Now at this point, Picklefreak says that after a few days you will get a scum that forms on the top and to scrape it off. I did not have any of this, so I didn’t need to do that. Also they said to leave there for 3 weeks. I also didn’t do that. I left them there for about 5 days and checked them. I was wanting more of a half-dill pickle, inspired by the half dills we had at Katz’s Delicatessen in New York City and they tasted great after 5 days. (Side note: My garlic turned blue! Yes, I know that is strange but I looked it up and it happens when garlic is picked very young. It’s a chemical reaction in the garlic with the vinegar and totally edible.)
The pickles taste delicious and they are so fresh tasting! They were a little heavy on the garlic, which I love garlic so I am ok with that, but others might think it’s too much so next time I won’t use as much! I keep the pickles in my fridge and eat one almost daily. If I still have a ton in a few weeks, I plan on using them to make Christi’s Pickle Chips recipe!