Pickling with Shannon

Urban Farm Foods





Fridge Pickles


6 cups thinly sliced cucumber coins

1 1/2 cups white vinegar

1 1/2 cups water

1/2 teaspoon salt

1/2 teaspoon mustard seed

1/2 teaspoon celery seed

1 teaspoon whole peppercorns

1/2 teaspoon ground cloves


Place cucumbers in glass jars; set aside. Combine remaining ingredients in  a saucepan; bring to boil. Cook and stir just until the salt is dissolved. Pour over cucumbers; cool. Cover tightly and refrigerate for at least 24 hours before serving.

This recipe works with lots of other veggies too! And if you like cider vinegar or red wine vinegar, swap out the white vinegar and create your own new favorite pickle.


Garlic Dill Recipe


8 pounds small pickling cucumbers

4 cups water

4 cups distilled white vinegar

1/2 cup pickling salt

3 tablespoons pickling spice

7 1-quart canning jars with lids and rings

7 heads fresh dill

7 gloves of garlic


Wash and dry cucumbers then remove both ends with a paring knife and either keep whole or cut into spears. Set aside. Place the water, vinegar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings to finger tightness.

Place a rack in the bottom of a large stockpot an fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using jar tongs. Leave a little space between the jars. Pour in more boiling water if necessary until the water level is just above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 6 minutes.

Remove the jars from the stockpot and place onto a heat safe surface like a wood cutting board or metal rack to cool. Once cool, press the top of each lid with a finger to test that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate  them and eat within two weeks. Label and date sealed jars and store in a cool, dark place. These will keep for up to 18 months.