E-Z Pickles

mark falkowsky


Got this recipe from a friend of my fathers many years ago back in Scranton Pa.He got from his mother who got it from her mother so you can see its at least 100yrs old.One recipe will do a 1/2 gal GLASS jar.If ya can find em thats the way to go.I usaully do 4 of em and they keep well in my frig for a year[from season to season]Now a friend of mine dosn't keep his in frig but he loses a jar or two a year due to spoilage but mine never go bad.He also dosn't boil the brine.The brine will cloud up after a few days but thats good cuz then ya know it's workin.Make an extra batch of brine to keep on hand to replace the stuff that evaporates.I've allso done these on the windowsill where there was only a coupla hours a sun a day and they still came out good.The original recipe did not specify any type of salt but i find table salt is just too salty so use KOSHER SALT.you can use any type of spices or herbs ya want,but i'm gonna give ya the original recipe and ya can work it out from there.Ya gotta use fresh dill and good garlic.As you fill jar just layer it with spices,pickles,spices,pickles etc. till ya top it with rye bread then dump the boiling brine over top.

pinch tips: How to Wash Fruits & Vegetables




pickle cukes
2 qt
1/2 c
cider vinegar
1/2 c
kosher salt
fresh dill
mustard seed
peppercorns, whole black

Directions Step-By-Step

fill jar with pickles,spices,garlik and fresh dill layering as you go.
boil brine solution till salt dissolves.
pour brine over pickles till jar is full,put slice of rye bread on top.Cover jar and place in sun for approx. 10 days.Will keep well in frig.

About this Recipe

Course/Dish: Vegetables