8 March, 2022
Pellman Pickles – Small Batch
Pellman Pickles – Small Batch
Notes
Pickling Cucumbers: My preference is Kirby. Others include County Fair, National Pickling, Pickle Bush, Regal, or Saladin. A good source for pickles in Jungle Jim’s.
Refer to “Pellman Pickles Tips For Canning”.
Ingredients
- 3 ea. cucumbers specifically used for making pickles, Kirby is my preference, cut into ½” pieces
- 1 ½ cup sugar
- 2 ea. garlic cloves minced
- 3 cups of water
- ⅓ tbsp. Kosher salt
- 1 ½ cup white vinegar
- 3 ea. fresh jalapenos cut lengthwise
- 2 tbsp. cut up fresh dill
- ½ medium onion cut to ¼” pieces
Instructions
- ….Vinegar Juice….
- In a small pot add onion salt, garlic, 1 ½ cup of water and 1 ½ cups of vinegar
- Bring to a boil and allow to simmer for 30 min.
- Put the dill into the bottom of the quart mason jar.
- Put pickle slices into a quart mason jar.
- Pour boiling vinegar mixture to the top of the mason jar filled with pickles and allow to cool, 30 min.
- ….Jalapeno Simple Syrup (Make this after pouring dill juice onto pickles.)….
- In a small pot, add 1 ½ cups of water, sugar, and jalapenos cut lengthwise with seeds
- Bring to a simmer and cook until water starts to turn green, approx. 30 min.
- Strain to remove jalapeno and seeds and return to burner to allow to simmer
- ….Mixing Pickles, Jalapeno Syrup, and Vinegar Juice….
- pour off ½ of the vinegar mixture in the jars, preserving pickles, dill, onions, and garlic in the jar – a small mesh strainer will do.
- Add simmering jalapeno simple syrup then top with a few cooked jalapenos.
- Allow pickles to sit long enough to return to room temperature, cap, then refrigerate.
- Best to allow pickles to sit for one week before eating.