I love me some zesty pickles. For sammiches, burgers and as a snack. I have no problem destroying a 1 litre jar of pickles by myself on occasion. I only hope these occurrences are infrequent enough that I don’t die of heart attack any time soon. For now, I take solace in the fact that pickles are very low in calories (approximately 11 calories per 100 g!). My loving husband decided to indulge my questionable love for salt and made some pickles. This post shows you how he went about it. A detailed review of the pickles will be posted when they have ripen so stay tuned!
- 2.7 kg or 6 lbs of pickles
- 3 1/2 cups of apple cider vinegar
- 3 1/2 cups of white vinegar
- 7 cups water
- 9 tsp of salt
Pickling spice mix
You will need 2 Tbs of this mix foe each 1 L jar. The below recipe makes for 6-7 1-litre jars at 2 Tbs per jar
- 20 bay leaves
- 4 tsp black peppercorns
- 4 tsp coriander seeds
- 4 tsp mustard seeds
- 2 tsp chilli flakes
- 3 – 4 cloves of gralic per jar
- 2-3 dill springs per jar
- 1/4 pickle crisp per jar
- hot peppers such as habanero, green or red chilli (to your liking and optional)
- Sterilise jars by boiling them in water for 15 minutes. Set aside until ready to pack them with spices and pickles.
- While the jars are sterilising, wash the pickles thoroughly. Cut off the blossom ends of each pickle (enzymes make it soft, you want crisp and crunchy pickles!).
- In a pot combine apple cider vinegar, white vinegar, water and salt and bring to a simmer.
- To each jar add 2 Tbs of pickling spice mix, 1/4 teaspoon of pickle crisp and garlic
- Add dill springs and hot peppers.
- Pack pickles snugly into jars, try not to bruise them.
- Pour the simmering brine into the jars allow 1/2 inch head space.
- Seal the jars and pop the into boiling water.
- Boil in hot water bath; we bathed them for 10 minutes but some people say to do it longer.
- Store for minimum 10 days before nomming.