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My TapRoot Pickle Pack!

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Last week, Josh let me know that the pickling cucumbers were ready, and we decided this year we will sell them as pickling packs, which include everything you need to make a batch of dill pickles. 

One quick phone call to my Mom yesterday to get her recipe, and the smell of all that dill in the office made me decide to make a batch after work last night.  So, if you want to do the same, here's what you'll need:

-8 quart jars

-8 lid flats and screw tops

-4 cups vinegar

-1 cup kosher or pickling salt

-A TapRoot Pickle Pack

The process is pretty simple.  I used to make pickles for my Mom to sell every night in cucumber season, so I've gotten pretty efficient, and it took just 35 minutes last night to make 8 jars.  For yourself, budget an hour of your time, with maybe a little extra for clean up.

Step 1: Sanitize the jars.  I don't have any fancy equipment, and just put my jars open side down in a big roasting pan filled with water with the oven on about 350 degrees.  A jar lifter is a huge help getting the jars back out and avoiding burns while doing so!  See photo>>

Step 2: Make the brine.  Mix 4 cups vinegar (I use regular vinegar, if you're using the pickling vinegar it is stronger and will require less vinegar and more water for this recipe), 12 cups water, and 1 cup salt in a pot.  Bring to a boil and maintain heat so that it is just below a simmer (not boiling, still hot and steaming).

Step 3: Place the lid flats in another small pot of almost boiling water (This sanitizes them as well and softens the rubber so you get a good seal.  Always use new flats, it's just a good practice, and saves the disappointment of seals not holding)

Step 4: Prepare the cucumbers, garlic, and dill while everything is heating up.  The dill should be washed and divided into the amount you want in each jar (I use a stem or two and 1 flower head per jar).  The garlic should be removed from it's paper wrapper (I put one clove per jar, some people like more, so depending on your taste).  Both the stem end and the end of the cucumber should be trimmed off, and then they should be washed in cold water.  Depending on how dirty they are, sometimes I scrub each one.  Poke through any larger cucumbers with a sharp knife to help them pickle uniformly.   All this trimming and scrubbing may seem like a lot of work, but it goes fast and is totally worth it (according to Mom and I, at least) in the final product.

Step 5: Start packing the jars.  Remove the hot jar with a jar lifter (totally worth getting one, even if you never make pickles again, they are amazing!), and continuing to hold the jar with the lifter, put in dill and garlic (The signature Teri move is tying the dill in a loose knot, so it stays out of the way at the bottom).  Start with larger cucumbers, lining them up along the bottom layer, and the smaller ones are great for packing in the top. 

Step 6: Fill jar as much as you can with cucumbers, and then fill to the bottom of the jar rim with brine.  Wipe the rim to ensure no excess brine is between the seal and the glass.  Take out a flat from the hot water, place on top, and tighten screw lid to finger tight (you'll regret it if you tighten it too much at this point). 

Step 7: You should process the full jars in a hot water bath just until the cucumbers turn from green to brownish green. So long as everything has been hot along the way, you shouldn't have any problems with seals.  Place in a cooler place (basement, root cellar, etc) to seal jars.  The flat will suck inwards and sometimes even make a "POP!" when they seal.

You can eat these right away as young dills, or store for a later time and more intense pickle flavour!  I don't actually like eating pickles, but Mom's recipe is such a hit that each year she has cases upon cases of pre-orders, so I know it's a good one!

The TapRoot Pickle Pack was awesome.  The perfect amount of everything for this recipe, the cucumbers are a great size, and there's the variety you need in sizing for making dills (some big ones, some small ones, and everything in between).


Good luck with your batch of TapRoot Pickles!


1 Response to My TapRoot Pickle Pack!

  1. Jessica Moore replied on :

    Hey Teri

    Have you ever tried slicing the cucumbers? Wondering how they would turn out...



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