I usually buy two to three jars of pickles a month since my oldest daughter is an absolute pickle fiend! When she was about 4 months old we were at a restaurant and thought it would be funny to let her suck on a lemon and see how she reacted…you know, like the good parents we are.
That girl nearly pulled the lemon wedge out of my mom’s hands she was sucking on it so hard! We were shocked and laughing harder than if she had made a sour face. Her love of all things sour is still going strong, hence the vast amounts of pickles she eats a month.
I planted a few pickling cucumber plants in my garden so I could start canning our own pickles this summer. I tweaked the recipe a little to reduce the amount of pickling spice because Izzy said it was too spicy.
Yup, that’s the spicy pickle face. Poor girl! She will still eat them though and she is so excited that they are pickles that Momma made for her! (Her words) I was worried I was going to do all of this and she wasn’t going to like them one bit, because then I’d have all these pickles that I don’t eat and my husband rarely eats. She powers through though like a champ! Here’s the recipe:
- 4 lbs Fresh cucumbers
- 6 cups water
- 4 1/2 cups vinegar
- 3 tbsp pickling spice mix (I use Ball)
- 1/3 cup canning salt
- 4 quart jars
Combine water, vinegar, pickling spice mix, and canning salt in a large pot and bring to a boil.
Meanwhile, slice cucumbers into spears or circles, whatever your preference, and pack them into hot 1 quart jars.
Once the pickling mix comes to a boil ladle hot liquid into the jars leaving a 1/2 inch of head space. Wipe rims and adjust lids. Process for 15 minutes in a boiling water canner.
Remove jars from water and allow to cool for 24 hours before storing. Store for 4-6 weeks before eating.
Tip: Cut off blossom end of cucumbers to ensure that pickles will end up good and crunchy.