For as long as I can remember, pickles have been my favorite food. That is, pickled cucumbers. A PROPER pickle. My mom stopped buying pickles at the supermarket when I was young, citing my ability to inhale an entire jar in one sitting as the reason. What a load of bull. Maybe she should’ve bought a few jars so they would last me a few sittings. Duh.
Now, as a capable adult, I’ve taken my pickle obsession into my own hands. This past spring, a friend and I took a class from the McClure’s Pickle Company. This has not only furthered my pickle obsession, but has given me fifteen jars of pickles in my kitchen at any given time. Like my idol Gloria Estefan, HEAVEN IS WHAT I FEEL.
Over the next couple weeks, I’ll be imparting to you my home pickling knowledge. Below, you’ll find a list of supplies you’ll need. Many of the pickling spices can be varied. Try Googling some pickling recipes and try a few. (Just remember to write down which jar is which recipe.) So, this gives you one week to shop for supplies. Go!
SUPPLIES YOU’LL NEED
BALL brand mason jars with lids (pint or quart)
Long tongs (you’ll need these to take the jars out of boiling water)
White vinegar (large jug)
Kosher salt (larger box)
Kirby cucumbers (approx. 4-5 whole cukes per quart jar)
Dried minced garlic
Dried minced onion
Any other spices you’d like to use
Any other vegetables you’d like to pickle
(Suggestions: Cauliflower, asparagus, jalapenos, garlic cloves, red onions, etc…)
If you have any questions or comments, leave it below and I’ll get back to you. OR email Sawyer.Interiors@gmail.com.