Here’s my recipe for home-made pickles:
10 small, firm, fresh cucumbers
4 cloves of garlic
2 sprigs of dill (stems and heads)
1 cup coarse pickling salt (that’s the thick kind)
3 cups white vinegar
15 cups of water
A big, sealable glass jar or a Mason jar
A large metal pot
Watch that you don’t burn your fingers!
- Make sure the pot and the jar are very clean.
- Fill the pot with water and bring it to a boil.
- Holding the jar with metal tongs, dunk it in the pot and leave under water for a minute, to kill all the nasty germs.
- Use the tongs to take the jar out of the pot.
- Chop up the garlic.
- Put the cucumbers, garlic, and dill into the jar.
- Change the water in the pot.
- Add the salt and vinegar to the water. Now it’s called brine.
- Bring the brine in the pot to a simmer.
- Carefully pour the brine into the jar, filling it to the very top.
- Seal the jar, but not too tightly.
- Put the jar on a window sill where it’s sunny. Wait for 2 weeks.
- After 2 weeks are up, open the jar, top it up with some more brine, and close it again.
- Put the jar in the fridge and wait a day.
- Take the jar out of the fridge and open it.
- Take a pickle out.
- Put the pickle in your mouth.
- Chew. Swallow.