BiteClub

I was visiting some friends from Phoenix down at Pacific Beach near San Diego. We were having cocktails on the front porch when the neighbor came over and handed us a jar of pickles. Clearly, homemade and fresh, we asked “What’s the deal with the pickles”? Turns out he got some recipe from a farmer back in 1975 and has been making them ever since. “Just sharing the pickle love” he says.

OK, here’s the deal. Not too hard to make pickles and share the love.

Give it a try.

Go get these things:

• A bunch of cucumbers – Like 20 or so.  Experiment with a couple different kinds to find the one’s you like taste wise. Also, make sure they'll fit in a 1 qt. jar.
• A clean 5 gallon paint bucket

• Some 1 quart jars with sealing lids (make sure they can take heat)
• Salt – See First step below for how much
• White Vinegar – See Second step below for how much
• Pickling Spices – Easy to find and it’s cheaper in bulk
• A bunch of Dill (like a lot of and on the stem), Garlic Cloves and small Red Hot Peppers (you’re choice of peppers)

Now you can start making stuff:

First – Soak the cucumbers for 24 hours in brine. To make brine, simply add 1 cup salt to 8 cups water. Make enough brine to cover the pickles you’ll be placing in the 5 gallon paint bucket. If you can find something to put on top of the pickles to keep them submerged, better yet. Stir it up periodically over the 24 hour period. Remove them the next day and let them dry a bit.

Second – Make a solution of 2 cups white vinegar to 3 cups water. You’ll be boiling this solution so have a pot ready which can hold it. Add about 2 tablespoons of mixed pickling spices and several bunches of dill. You can modify the spices and dill to your taste. Bring this solution to a boil.

Third – Add the cucumbers to the solution and then remove the heat. Prep the jars with 2 garlic cloves and 2 hot peppers. Take the cucumbers out of the vinegar solution and pack the jars with them until they’re as full as can be, but not jammed full. Be sure to place at least one dill bunch from the solution in each jar too!

Forth – Bring the vinegar solution back to a boil then the pour the hot solution into each jar covering the cucumbers completely. Seal tightly with the jar lid at once. Turn the jar upside down for at least 5 minutes to seal completely.

Fifth – Share the love! 

About 1 day in the jar before you eat them works, but you can eat them sooner if you want!