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| Some of the pickles that Chris & Phoennix canned last year! |
300 + quart jars of
pickles — it’s true and we even have the pictures to prove it! But, we can’t
take credit for this accomplishment! (What would we do with all those pickles?)
The project was actually an undertaking of
our cousins in Kentucky. Chris and Phoennix Norton spearheaded the venture and
Chris noted, “The pickles include cucumbers, okra, green beans and hot
peppers.” Although the Norton’s have a notable garden Chris admitted, “We got
our veggies from local farmers through the farmers market; we do not have the
space to grow enough cucumbers for us to use . . . yet.” He added, “When we
first started pickling, it was just Phoennix, Mel, Jazz (Chris’s sister and
brother-in-law) and I doing it, but the following year a few more friends
joined in because they wanted to learn how to can.”
The recipe came
from Chris’ paternal grandmother (Arletta Norton) recipe. She got the recipe
from a friend in Mount Vernon, Ky. — Lara McHargue.
Originally the recipe called for alum, an
ingredient that was believed to help create firm, crisp and crunchy pickles.
Because of the health warnings now associated with this ingredient, the
Norton’s now use grape leaves and Chris tells me that he recently read that oak
leaves have a similar effect (aiding in the crunchiness of the pickles). He
also noted, “We are hoping to
experiment a little on the amount of salt, trying to lower it without
compromising the pickles . . . gotta love blood pressure issues!”
Chris shared some of his dill pickles at
the recent Clara’s Clan reunion in Kentucky and they were a hit! Barry even
suggested that he may take up pickle making
. . . but I have not yet seen any evidence that he will make good on
that suggestion!
Dill Pickles Makes approximately 12 quarts
1. Boil the brine:
8 cups distilled white vinegar
16 cups water
2 cups pickling
salt (other types of salt may cause a cloudy brine)
2. Sterilize jars in dishwasher or boiling water.
3. Sterilize lids in pan of hot water until ready
to put on jars
4. Pack jars (after they are sterilized) with
Cucumbers, peppers, okra, green beans, etc
2 to 3 cloves garlic (or more if you like)
1 lg. or 2 smaller sprigs of dill OR 1 head
of dill
1 to 2
grape leaves – this makes them crunchy
5. Pour hot brine over packed jars; wipe rim of jar
with clean hot cloth. Place lid on jar and seal with screw on ring.
6. Boil jars in water bath for 10 minutes.
7. Wait 6 to 8 weeks before opening.
Note: If, after 1 to 2 weeks, there is white settlement,
open the jar, pour out brine, rinse veggies with cold water and re-do brine and re-process.
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| Chris offers some of his delicious cucumber pickles to family members at the recent gathering of "Clara's Clan" in Kentucky. |
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