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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Susie's Pickles Recipe

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This recipe for Susie's Pickles is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine:
1cup distilled white vinegar
2 tbsp. kosher or sea salt
2 tsp. sugar
2 tbsp. pickling spices ( peppercorns, coriander seeds, mustard seeds)

Pickles:
2 lbs. Kirby or English cucumbers, quartered
10 dill sprigs
2 carrots, thinly sliced
2 red, yellow or orange peppers, cut into thin strips
6 cloves garlic, cut into large slices
2-3 cardamon pods
fresh ginger slices
2 tsp. black peppercorns
2 tsp. caraway seeds
Directions:
Directions:
Special equipment- 2 one quart canning jars and lids.
Heat canning jars and lids in boiling water to sterilize

Combine all ingredients for the brine in a sauce pan and bring to a boil over high heat, stirring constantly, until sugar and salt are dissolved. Reduce heat and simmer until ready to pour over prepared vegetables in jars.

Divide the cucumbers, dill sprigs, vegetables and spices evenly into the jars. Pour or ladle the hot brine into the jars to cover the cucumbers, leaving ½ inch headspace. Cover, let cool, then chill.
Personal Notes:
Personal Notes:
Cucumbers can be pickled 2 months ahead . Keep chilled.

 

 

 

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