FTDI Pickles

FTDI

Cucumbers, Green Beans, or Zucchini (enough to fill jars completely your choice... I prefer pickling cukes or English hothouse)

Equal parts White Vinegar and Water

Peeled Garlic Cloves

Dill (fresh preferably)

Whole Peppercorns

Pickling Spice (Optional)

Pink Himalayan Salt (finely ground)

Jars, rings, and lids

Waterbath if canning

If you are planning to can the pickles for long-term preservation it is essential that you sterilize all the jars lids and equipment first. If you were planning to just place the jar in your fridge you may skip that step and just use clean utensils and jars.

Slice your pickles in your preferred cut (ie slices, Spears, halves). In each jar, place about 10 peppercorns, dash of pickling spices, 2 to 3 cloves of peeled garlic, one bunch of fresh dill, and about ¼ tsp salt (pint size jar). Stuff in as many cukes as you can. Be sure to leave one inch headspace at the top. Next, in a saucepan combine 1 part water and 1 part vinegar (it depends on how many jars you have. Each jar is approximately ¾ cup of each). Bring mix to a boil. Pour over the cukes... leave one inch headspace at the top. Place your lid. Either can them immediately or allow to cool and place in the fridge. They will keep in the fridge for a long time.

Note: If you are planning to can the pickles for long term preservation, please learn the approved canning process before attempting.

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