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Produce overload 1 – Pickles

cucumbersWhat have I gotten myself into? 🙂

I recently placed a bulk order from Red Fire Farm for 20 pounds of pickling cucumbers, 20 pounds of green beans, garlic, grape leaves, and blueberries (I’ll be getting a flat of them – 12 pints!).  Good thing we have a lot of freezer space.

Yesterday I made the first batch of pickles from the recipe in the Red Fire Farm newsletter, with a few modifications of course!

Dill Pickles

You’ll need:

  • 8 pounds small pickling cucumbers
  • 4 cups vinegar
  • 12 cups water
  • 2/3 cup kosher salt
  • 1 bunch fresh dill stalks
  • 2 heads garlic, cloves separated and peeled
  • whole black peppercorns
  • mustard seed
  • red pepper flakes
  • grape leaves

And here we go:

  1. Soak cukes in an ice bath for at least 2 hours either whole or as spears.
  2. Sanitize wide- mouthed quart jars and lids in a large pot of boiling water for 10 min.
  3. In another pot, heat the brine (vinegar, salt, water) to a rapid boil.
  4. Place a grape leaf, sprig of dill, a clove of garlic, a pinch of mustard seed, a few peppercorns, and a small pinch of red pepper flake in the bottom of each jar.
  5. Pack with as many cucumbers as possible, another garlic clove, and fill with hot brine to 1⁄4” from the top.
  6. Process jars in a boiling water bath for 15 min. Make sure they are sealed properly when cooled.

The pickles will keep up to 2 years in a cool dry place.  If you’re wondering about the grape leaves, I read that the tannins in the grape leaves keep the pickles nice and crisp, so I figured I’d try it since I was getting grape leaves anyway (for a future post… dun dun DUUUUUN!!!).  We’ll see!


  1. melissa says:

    yummmm. love pickles. And oh man, a flat of blueberries, the things you can make with that! (they dry really well too btw)

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