Today I wanted to share a great pickling recipe that one of our Hawthorne youth tried out last week. Aareal Taylor has been working hard all year at our Nellie Stone Johnson Farm caring for the plants as part of her school classes, her after school activities and through our summer program. The other day as we were dropping off some delicious fruits of her labor of love, her grandmother Shirley let me know that Aareal had found a sour pickle recipe and had tried it out with the cucumbers we had delivered. I just got an update from Shirley today saying that they tried them this morning and that they tasted great! They both love sour pickles and hopefully you do too! Thanks Aareal for the inspiration, I can’t wait for ours to be done!
Sour Pickles (from Preserving Made Easy by Margaret Howard)
- 1.5 cups distilled white vinegar or apple-cider vinegar
- 2 teaspoons sugar
- ½ teaspoon whole black peppercorns
- ½ teaspoon coriander seeds
- 3 whole all spice berries
- 2 dried bay leaves
- 2 Tablespoons coarse salt
- 1 pound pickling cucumbers, trimmed and cut into ½-inch wedges
- 8 sprigs dill
- 4 cloves garlic, peeled
Combine vinegar, ½ cup water, sugar, spices, and salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label and refrigerate at least 1 week before serving or up to 3 months. Makes 2 pints.
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