This is the pickling recipe that we use here on the farm. The base recipe comes from my mother-in-law and it is what she has used for 30 years, though we have made it our own with some minor tweaks.
Recipe makes enough brine for approx 4 to 6 qt jars, depending on how full they are filled of produce and can be easily scaled to the desired amount
To make the Brine put these ingredients into a kettle on stove and heat to boiling:
- 3 qts water - (distilled is the best)
- 1 qt white vinegar
- 1 scant cup pickling salt - (almost any salt will do)
- 1 Tbsp Alum
Mix and set to heating while doing the rest.
To prepare the jars follow these steps:
Put dill in bottom of each sanitized jar and place cukes, beans, veggies, or whatever will be pickled, on top of the dill.
Then add 1/2 to 1 tsp of each ingredient desired to each jar: (amount depends on your tastes)
- fresh dill
- diced, dehydrated onion and garlic
- pickling spice
- fresh garlic and onion
- top off jar with more dill
Once brine has boiled fill the jars to about 1 inch below the rim. Wipe the rims of the jars with a clean wet cloth, then seal jars with lids and rings. Process in a Boiling-Water Bath for 5 Minutes, start counting the time as soon as the jars are placed in actively boiling water. Due to the amount of vinegar the acidity is high enough that pressure canning is not needed, only the boiling-water bath is required to seal the jars.
If you are only making one jar to eat, you don't need to seal it as you will eat it soon. Just leave the jar on the counter for a couple of hours then they will be cool enough to eat.
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Fleming Family Farm
FLEMING FAMILY FARM, LLC
Sustainable & Organic Methods | Heirloom Produce
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