Last night my husband asked if he could open a jar of my pickles that I made a few weeks ago.
This was my first attempt at making homemade pickles~
Here is the fruit of my labor (well vegetables of my labor):
After asking if he could eat some of the pickles, he ran to get a pint off of the shelf.
Guess what I found this morning in the sink?
I think he liked them, don’t you?
He ate the pint in two sittings while watching TV (avoiding the heat outside).
I know there is a trick to keeping them crunchy, but what is it? I used our cucumbers and I think some might have been pushing it in size.
So to my canning friends — any tips?
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Hey! I made pickles for the first time this year also! We used Mrs. Wages pickling mix and they were really easy to make and delicious.
I think you can put pickling powder or grape leaves in your jars to keep them crunchy.
Oh my! I LOVE pickles! I would eat the whole jar as well, they look so yummy. Maybe I should try
pickling my own…I feel inspired by you and your husband!
That jar says it all! Those must have been some mighty fine pickles!
I keep mine crunchy (lasts about a year) by picking them small- they sog from the center out, less center, less sog; cut off the blossom end- it causes softness; and tossing them with a 1/4c. pickling salt/5 lbs. after slicing, covering the slices in a bowl with a dish towel, layering with ice, then refrigerating for 3-4 hours. Makes for nice texture and crunch 🙂
haha! That reminds me of my childhood. My mom would buy a big jair of pickles, and one of my sisters had a habit of eating all of them over the course of 2 or 3 days. And if my mom would say “don’t eat all the pickles,” she would leave like 3 for everyone else 🙂
Oh, those look gorgeous and tasty!! I will be attempting canning for the first time this summer as well. Well, assuming my plants take off and produce a hefty harvest. I have them in containers so maybe it will be just enough to keep us fed each week. Either way, I’m looking forward to learning how to can my own veggies. 🙂