Canning Etc. Season 2018

[subdood_ky_z6b]

I posted this in another thread, but we did about 8 jars of salt pickles last week. They are not processed like regular pickles, just add brine to cuke slices in any jar you have, no special lids or rings necessary. The cukes ferment similar to cabbage, ala sauerkraut.

Most of them were made for our niece, but we kept a couple jars. We’ll give them a try in a couple weeks to see how they turned out. Here is the recipe from the other thread:

@subdood_ky_z6b

I asked my wife to type up her way of making salt pickles. No vinegar required. Her recipe is close to something she got online. Lots of salt involved, she said you may not have to use so much. Here it is:

For salt pickles, trim ends and any blemishes from washed and quarteed cukes. Place cukes in sterilized jars. Make a brine of 10 tablespoons pickling salt per 1 quart of water, bring to a rolling boil and pour into jars with cukes. Place lids on, and “burp” the jars every couple of days. Burping is popping the lids to let out any gases.

Ready to eat in about 10 days. Keep refrigerated for best results. I also added Pickle Crisp for the first time this week, but we’ll see how it goes.

Thanks to the Doodette for her recipe.She said you can use any kind of glass jar and lids. She used some former salsa, and jelly jars. Here are some pics. She put some dill in one of the jars. It is normal for the brine to get cloudy over time.