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Make the sweet brine - In a large saucepan over medium-high heat, combine the vinegar, water, sugar, mustard seed, celery seed, turmeric, ground cloves, cinnamon, and red pepper flakes. Simmer the brine for 2 minutes, or until all of the sugar granules have dissolved, stirring frequently.

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Wash your cucumbers well and slice off 1/16 inch of the bottom end. This is an important step; the enzymes in the bottom end can make your pickles less crisp and crunchy. Submerge your cucumbers in an ice bath for 15-30 minutes to make them firm and crisp. Similar Recipes from Fermenters Kitchen: Fermented Curtido.

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Place the canning funnel on the jar, and add the warm pickles and brine to the jar, leaving 1/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.

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Clean 1/2 gallon (or 2 wide-mouth quart jars) Mason jar. Make your brine, use 2 Tablespoons of salt to 1 quart of water (4 cups). Stir salt into water until it's dissolved. Pack your vegetables into the clean container leaving a 2 inch head space ( space between top of jar and the top of the food).

Pickles by Brian Crane for December 28, 2014 Pickles

Select cucumbers that are close to 4 to 5 inches in length. Layer the bottom of your crock or container with pickles. As you fill your container, layer in the spices equally throughout. Every so often, place in a grape leaf as well. For a (1) gallon crock, place 3 or 4 leaves throughout the crock as you add the pickles.

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So did Julius Caesar and Napoleon Bonaparte . Pickles got their start more than 4,000 years ago, when ancient Mesopotamians began soaking cucumbers in acidic brine, as a way to preserve them.

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Put the cucumbers, onions and garlic in the pot with the brine and bring back to boil for 90 seconds. Ladle into hot jars and remove bubbles. Put lids and bands on jars. Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner. Remove jars from canner and let cool for 12-24 hours.

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Day 9. Drain cucumbers. Slice cucumbers about 1/4-1/2″ thick, depending on your preference, and place in a colander to continue draining. Layer cucumbers in a large casserole dish, alternating layers of cucumbers and sugar. Allow the cucumbers to soak in the sugar syrup for at least 24 hours before canning or enjoying.

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Step 4. While the brine is warming…Place 2-3 pieces of garlic a sprig of dill, and a dill flower at the bottom of each jar. Step 5. Pack the pickles and carrots in tightly, adding another sprig of dill halfway up. Step 6. Finish by adding two more cloves of garlic and another sprig of dill.

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Prepare a brine using the ratio of two tablespoons of salt to one quart of water. If it is over 85 degrees in your kitchen, use one extra tablespoon of salt. Stir well and set aside. Chop vegetables into sticks or bite-sized pieces. Gather flavorings - garlic, onions, fresh herbs, or your favorite pickling spices.

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Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

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Pack the veggies into the canning jars tightly without smashing them, and leave room at the top for the brine and headspace (1/2 inch for pickles). Make your pickling brine by combining the vinegar, water, and salt in a stainless-steel saucepan over high heat. Bring to a rolling boil, then pour the hot pickling brine over the veggies covering.

Pickles by Brian Crane for December 07, 2014 Pickles

Water Bath the Dill Pickles. Place a metal preserving rack or towel at the bottom of a deep preserving pan or large stock pot, and then place the jars inside. The jars should be at least an inch apart, and the pan needs to be deep enough to have the jars inside, with over an inch of water comfortably covering the tops.

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15 garlic cloves, peeled and halved, divided; 15 fresh dill heads; 4 pounds small cucumbers (3 to 4 inches long) 6 cups water; 4-1/2 cups white vinegar

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Set aside. In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.

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Buy cucumbers at the farmers' market and pickle them as soon as possible. Keep the cucumbers refrigerated for a day or two before pickling but not longer. Keep pickles in a tub of water in the.