My mind wanders a lot and when it started to wander today it wander down the isles of the grocery store where I grew up. I think the name was A& P. Never new what it stood for but my Mom would take me there to do what she called small shopping, just a few things she would say. I loved walking the isles with her and watching her pick and choose each purchase with quickness and speed. The baskets always filled up quickly so as soon as I could I started down the deli isle, straight towards the big pickle barrel. You must have seen those back then. Big barrels with different flavored pickles and tongs used to pick out your very own pickle. Having eight brothers and sisters it was great to be able to have “one” of something for your self, this is truly satisfying. Every time my Mom and I went shopping at this store she would always let me get a big fat pickle or two. I would go home and sit in a quiet area and enjoy the crisp, sour, salty, garlicky crunchy pickle!
I found this jar and another jar on my hunt a pickle jar at Queen of Hearts up here in Buford Georgia, love that place!
My neighbors invited me to their cucumber garden and all the cucumbers I wanted so I went and hand picked the cucumbers I needed for pickling.
I made sure I put some long thick pants and work boots on before heading into this massive cucumber field.
Pick the small cucumbers and try to get them around the same size so they will pickle evenly.
Wash the cucumbers in cold water to remove the dirt and pat dry. Cut open a cucumber to see if it is hollow, if it is do not use them, they can harbor bacteria. Check the cucumbers for soft rotten spots and discard.
I washed a large ( 3 quart glass jar) jar and filled it with one bunch of fresh dill, 2 cloves sliced elephant garlic, quarter cup black peppercorns, quarter cup pickling spice, two chopped habanero peppers, one tablespoon dill seed and one red onions, peeled and sliced.
Arrange the cucumbers by number, just kidding. Trim the ends of the cumbers and then stand them up until the jar is about three quarters filled.
Take one gallon of cold water, add one cup pickling salt and one cup distilled cider vinegar. Stir until all dissolved. Pour the brine over the cucumbers until they are covered by at least two inches of liquid. Place the remaining brine in a zip lock bag. Place the bag on top of the cucumbers to keep them submerged in the liquid. Place the jar in a very dark and cool area. Check the pickles daily for scum and if there is, skim the scum off the top with a ladle. After about two to three weeks taste the pickles. If they are perfect refrigerate the pickles or can the pickles with your favorite recipe!