Last modified: Sat Mar 5 13:07:29 EST 2022

Vinegar pickles

These are strongly sour pickles.  Probably bad for your teeth.  Also, alum is toxic.

Special equipment needed:  5 liter jar for the pickles.

• About 6 lb kirbys
• 3 head of garlic
• ½ cup kosher salt
• 1.5 oz (1 bottle) pickling spice
• ½ tsp turmeric
• ¼ tsp alum
• 1 tbsp fennel seed (optional)
• 5 cups vinegar *

* Plain old distilled white vinegar works, but use other kinds to taste.

Bring vinegar, salt, alum, and spices to a boil, stirring to dissolve the salt.  Remove the mixture from heat and let it cool.

Cut both ends off of the kirbys, slice them in half, and stack them in the jar.  Set the jar upright.  Peel and smash the garlic and throw it on top.  Pour the cooled vinegar and spice mixture into the jar.  Top off with cold water, close the lid, shake to combine, and refrigerate.  Pickles will take about a month to achieve peak flavor and texture.

As a by-product, you get a lot of pickled garlic cloves, which can go on everything.

KB
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