On 12/30/2013 8:38 PM, T wrote:
> So I've been wanting to try doing home pickling ever since I read
> Michael Pollan's "Cooked".
>
> So I got myself a dozen pint and a half Mason jars. Sterilized the lids
> and jars.
>
> Then I created a brine of 2 tablespoons salt to one quart of water. Did
> a total of two quarts like this.
>
> Then I stuffed some dill, garlic and black tea in the jars. Packed in
> the pickling cucumbers and then poured int he brine and sealed them.
> Used about 2.5lbs of cucumbers and a whole head of dill.

> Let them sit for five days before I sampled. They're fantastic. Then I
> let the other three jars sit for another few days. Perfect - a little
> sour, salty, dill and garlic flavor! Gotta get a better tea to help
> maintain crispiness though.

I watch someone pickling vegetables on Victory Garden. They put
grape leaves in the jar to maintain crispness.

Not that I know where you'd get those.

> Ended up with four jars. One has been eaten already. One was given to a
> friend. One remains to be opened.
>
> I'm planning on pickling more than just cucumbers now.

I'm glad your first try turned out so great.

nancy