8 March, 2022
Pellman Pickles (Bulk, 12 ea. 32 oz. Mason Jars)
Pellman Pickles (Bulk, 12 ea. 32 oz. Mason Jars)
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.
Ingredients
- 14 lbs (approx. 40 ea.) cucumbers specifically used for making pickles – Kirby is my preference
- 15 cups sugar
- 20 ea. tsp. garlic cloves minced
- 30 ea. cups of water
- 3 ea. tbsp. Kosher salt
- 15 ea. cup white vinegar
- 30 ea. fresh jalapenos cut lengthwise
- 20 ea. tbsp. cut up fresh dill ( 1 ea. large fresh bunch)
- 5 ea. medium onions cut to 1” piece
Instructions
- ….Vinegar Juice….
- In a small pot add onion salt, garlic, 15 cup of water and 15 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 15 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.