Pickles have a special place in our hearts here at Stuart's. Vicki's parents have been making dill pickles for over 50 years, and no holiday dinner is complete unless the pickles are on the table. We have pickle stories that could go on forever! A visit to mom and dad, or grandma and grandpa, is always topped off by getting to take a jar of pickles (or pickled green tomatoes) home! If you've never made pickles, it's as easy as 1-2-3. The most difficult part is finding the small cucumber pickles at the same time as the fresh dill! This is just one recipe - there are many others you can find on the internet.
- Start with some 1 qt Mason-style wide mouth jars which have been cleaned in the dishwasher. Wash the small pickling cucumbers well, cutting off any piece of vine that is still attached. Stuff the pickles into the jars, as many as will fit.
- Add a generous Tbsp of Kosher salt, 2-3 tsp Stuart's Pickling Spice, 2-3 fresh dill heads (or ~1 tsp Stuart's Dill seeds), and a few cloves of fresh garlic.
- Fill the jar completely with water covering all the pickles, put a new lid and seal on jar and close firmly. Place in refrigerator and you'll have pickles in 4-6 weeks!
Some people like to add more (or less) garlic, salt, or dill to their own taste. Some people add extra dill seed or hot peppers, again to taste. Try a basic recipe the first time, mark on the jar exactly what you put in them, and then you can adjust next year to your own taste, or try different combinations in each jar.
Wondering exactly how Vicki's parents make them? Well, unless you marry into the family, it's still a family secret!
Our own recipe, blended with mustard seed, coriander seed, black peppercorns, allspice, cinnamon, cloves, bay leaf, and crushed red pepper.
Pickling Spice is what is used for a traditional Shrimp and Crab Boil. Add several Tbsp to water when steaming your seafood for an amazingly great flavor.