Master Gardener Ed Buyarski provides a primer on pickling various vegetables from our garden in the July 30 edition of Gardentalk on KTOO’s Morning Edition, and divulges his mother’s brine recipe.
Ed’s Mom’s pickling brine
1/2 cup plain salt, not iodized
1 quart white vinegar
2 quarts water
Bring to a boil
Add a flower head of dill and at least 4 to 6 garlic cloves to each large jar
Pack each jar tight with cucumbers or other pickling vegetables
Add 1/8 teaspoon of powdered alum
Optional: Cherry leaves on top for the holidays
Fill with warm brine
Screw on clean rings and lids to jars
Put jars into boiling water bath for 10 minutes processing
Wait at least two weeks before sampling for best flavor
Also, a reminder: Don’t forget to pick your garlic this weekend.
Related links:
UAF Cooperative Extension Service publication on Pickles and Relishes
UAF Cooperative Extension Service publication on Preserving Juneau’s Bounty
Publication on Storing Vegetables and Fruits at Home available via UAF Cooperative Extension Service website
