Nana Recipe Wednesday–Garlic Pickles

by Undercover Caterer on October 19, 2011

The cucumbers I attempted to grow didn’t really go anywhere. I think maybe I planted them in too shady of a spot. I maybe got 5. Not nearly enough to make pickles. I thought “oh well, maybe next year”. That is, until I went to the farmer’s market one day last month and I got the fever. The pickle fever. I was blinded by the plethora of cucumbers at bargain basement, end-of-the-day prices.

Nana, always the life of the party.

Nana stored her canned goods in a sliding-door closet style pantry that was in the garage, just a step outside of the kitchen. There was always lots of store-bought canned goods, like soup and homemade canned goods like chutney, jams and pickles. I always loved going out there and just looking in the pantry, checking out all the different items, all lined up like jewels.

Not many ingredients for these pickles.

The recipe card is pretty vague. It didn’t give a ratio for the vinegar and water solution, but after some internet research, it seems that most pickles are about a half-and-half ratio. Nana, the directions on this recipe card aren’t your best work.

Pickles are just about the easiest things to make if you want to start canning. You don’t have to worry about pectins or gel-tests. Just don’t screw with the acid ratios and you should be fine. And the flavor is a knock-out–once you have homemade pickles, you’ll never go back to those old store ones. And these are good and garlicky. Make sure your date eats one too.