Ma and I used to make salsa all the time and can it and we would give it away as presents and people would eat it and love it. And it was great. So I was sitting at work one day and thought, I want to make salsa again. And I want to make these pickles! I text Ma and asked if she was in, and she was. So summer canning days commenced! I can’t take credit for this recipe. But I can take credit for how the recipe came out. Which is amazing!
These are super simple pickles and the tang of the vinegar gets you right in the back of the throat and it’s so in-your-face and just sweet and sour and tangy and balanced and crunchy and delicious. I have to stop myself from eating the entire jar in one sitting.
First you wash the pickle cukes. Then you brine the cukes. I chop off both ends and then cut them to your liking. The recipe suggests spears, I prefer slices and Ma wanted to do these spear chunks. Weird. Any way you slice it, it works. So, chop of ends, cut ’em up and then brine them for 18-24 hours. We did ours for about 12 and they turned out perfect!
The next day, wake up bright an early – there’s canning to be done! Ma and I did a couple things differently than this recipe. We followed ingredients but hot-water bathed the jars so they would keep longer. We also used pint jars instead of quart jars and had to adjust the seasonings you plop in the jars.
Get your jars ready. Wash, rinse, sterilize. If you’re putting them in a water bath, keep them hot so the jars don’t crack when you pour the lava vinegar/sugar mixture in them.
Next, rinse your salty cukes and pack them (I mean tight) into the jars. Put some pickling dill, garlic, bay leaf, peppercorns and clove into the jars on top. Then pour the sugar and vinegar that’s been cooked to just being dissolved over top of the cukes and seasonings. Poke out the air bubbles and wipe the rims of the jars. Put the lids on, twist on the rings and drop them carefully into the boiling water. They only need 5-10 minutes in the water bath. Then remove and let hangout on the counter for 24 hours before moving or writing on them. You’ll hear the lids pop as the seals, umm seal!
Unfortunately, you have to wait 10 days to eat these bad boys. Those 10 days are torture and really, we only waited 9 because we are impatient. SO WORTH THE WAIT!