Pickling Made Easy with Dad’s Classic Recipe
It’s hard to say if growing or preserving cucumbers is easier. In this post, I share Pickling made easy with Dad’s classic pickle recipe and let you decide. Dad’s Classic Pickle Recipe You’ll want to print this recipe to add to your cookbook. Be sure to laminate it so you don’t get pickling juice all over it. Take advantage of the print option in the recipe share below. Let me know what you think about it by sharing on social media and tagging me @brenhaas. Pickle Recipe Tips I have been using the recipe above as long as I have been canning… 7 years old when I first packed a jar with my Dad. Remember to follow the directions on your canning jar labels for proper handling or check out the links below. Ball Canning Bath National Food Preservation Center: http://nchfp.uga.edu/ It all started in my greenhouse with a few little seeds that I received from the Toledo Growers Seed Swap. This year I have saved my own seeds from the harvest to continue growing next year. In the photo above are the cucumbers I have growing on trellis’ in the veggie garden. My veggie garden is pretty ‘darn’ big but the cucumbers take up a space measuring 4’x4′. You don’t need fancy store-bought trellis’ for your cucumbers to stay compact. We have used 3 pieces of leftover wood stakes, drilled a hole at the top with a ‘twist tie’ to hold the T-P together. I use garden twin tying the strong up and gently placing the cucumber vine as it grows. These have been in use for a few years. ( not in these photos) The photo above shows my two plants I use for pickle recipe that are over in my Greenhouse Landscape project featured in the raised beds. There are a lot of fun annuals and herbs growing in this box as well. The funny thing is, I have harvested more cucumbers from this location than the four in the veggie garden. Can you see the little baby cucumber growing? Post Updated 9/2020 Print Dads Refrigerator Pickle Recipe Recipe by Bren HaasCourse: SideCuisine: AmericanServings 12 servingsPrep time 15 minutesResting Time 1-2 weeks Ingredients 3 cups white sugar 3 cups vinegar 3 teaspoons salt 5 cups of fresh cucumber slices ( I recommend home grown bush varieties) 2 fresh yellow banana peppers (sliced) 2 fresh jalapeno or Hungarian banana peppers sliced. (optional for heat) 1 tablespoon of fresh minced garlic Directions Place sugar, vinegar and salt into stock pot on stove top. Heat and stir until sugar dissolves. Do not let this come to hard boil. Slice cucumbers lengthwise, remove seeds and stem top. Add garlic to liquid mix – stirring to make sure it is mixed well. Pack the pickles and sliced peppers into the jars or jar of your choice. For refrigerator method I use a large 1 gallon glass container. When preserving hot bath method I use 6 quart size jars. Pour syrup (liquid mixture) into the jar (jars) over cucumbers and peppers. Follow canning directions of preserving hot bath method. Let set for at least 1 week before serving so the cucumbers and peppers and pickle. If hot bath preservation method is used these do not need to be refrigerated. Tag me @brenhaas on social media to let me know what you think of this recipe! Let’s Connect Thank you for stopping by my site today. I hope I have encouraged you to try preserving or canning up some of your own pickles. Consider checking out some of my seed starting tips so you can grow your own veggies. Pickles and peppers are some of the easiest vegetables to grow in the Midwest. Happy Growing your own and be sure to comment below so we can ‘can’ together, (giggle).
