If you’ve been wanting to make pickles this season, but haven’t yet gotten around to it, the time is now! Here is a pickle recipe handed down many years ago to Farmer Dave by his farmer mentor, Arthur. Arthur learned this pickle recipe from his parents, who were born in Armenia. After retiring and selling his own farm, Arthur helped Dave on his farm for many years, passing on many of the tricks of the trade that came from the old country.
- 1/2 bunch fresh dill
- A few cloves of garlic
- Pickling cucumbers (enough to fit in a half-gallon mason jar).
- 2 parts water and one part white vinegar (enough to submerge the pickles in your mason jar)
- 2-3 tablespoons kosher salt for every 2 cups of water used
- 1 tablespoon McCormick pickling spice
1. Put some dill and 2 cloves of garlic in the bottom of your jar. Pack cucumbers into your jar, standing them on end. Add more dill and garlic, and up to 1 tablespoon of McCormick pickling spice.
2. Mix together your water and vinegar, and add kosher salt. Stir until salt is dissolved.
3. Pour mixture over cucumbers. Cover the jar with plastic wrap to ensure a tight seal. Put lid on jar.
4. Let jar stand at room temperature for 2 days, then store in the refrigerator for 10 days to complete the pickling process.
Keeps in the refrigerator for up to two months. Enjoy!