California Farm Pickled Cucumber Spears
Hobby Horseman @HobbyHorseman
Pickling fresh English or California Cucumbers keeps them firm and tasty all year in jars with this mild sweet and sour pickling recipe, a family heirloom.
California Farm Pickled Cucumber Spears
Pickling fresh English or California Cucumbers keeps them firm and tasty all year in jars with this mild sweet and sour pickling recipe, a family heirloom.
Cooking Instructions
- 1
Soak whole fresh cucumbers or pickles overnight in cold water with Tbs seasalt per gallon of water. Rinse, dry. Quarter lengthwise to make spears, skin on. If the cucumbers have loose seeds, scrape out with tablespoon. Trim top and bottom ends flat, so spears fit upright in mason jar, leaving 1 Inch airspace between them and lid. Fill jar to rim with cold water, pour water in measuring cup, this is the PIckling solution volume, probably close to 1 cup.
- 2
Mix enough pickling spices for the season, one small jar: tsp crushed dried red pepper, like Arbol. 4 crushed dried Laurel leaves.10 tsp coriander seeds, 2 tsp yellow mustand seeds, 1 tsp green peppercorn seeds, 1 tsp juniperberry seeds, tsp fennel seeds, tsp dill seeds, 1 tsp cloves. Use 2 tsp of this pickling mix per pint of vinegar.
- 3
Boil pickling solution: cup of farm made apple cider vinegar, 1/4 cup cane sugar, tsp mixed pickling spices, 1/2 tsp turmeric powder, 1/2 tsp seasalt. Pour over pickle spears with garlic clove in sanitized jar, fill to rim, put sanitized lid and screwcap on top to hold, but not airtight yet.
- 4
Use thongs, Immerse jar to rim in hot water in deep pan, bring to boil, now boil 15 minutes, turn off. Lift jars out of pan with thongs, use gloves to tighten lid, set upside down to cool. Store in pantry till opened, then store in fridge. Enjoy.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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