uncle paul's pickles.

and so i bring to you, the recipe portion of this blog! sorry if pickles aren't your thing but they definitely are mine.  and uncle paul sure knows how to pickle a cucumber.  i got this recipe from my mom, who got it from her brother paul. i assume he made it up considering they are called uncle paul's pickles.  or you can call them kristen's pickles if you want :) ok i'm done. enjoy!

Before you start, you will need the following things:

-White vinegar

-Non-iodized salt

-Alum (found in the spice aisle in grocery store usually in a small container, it took me 3 stores to find but kroger sells it!)

-Sugar

-Grape leaves (i got mine at whole foods)  They come in a jar.  Or, if you know anyone with vines, you can always go steal some!

-Fresh dill 

-Fresh garlic

-Large container or jar to stand the pickles up in, in layers.  If you have a left-over large jar from Costco from previous pickles, that would work well.

-Small pickling cucumbers washed clean

Brine

-1 ½ cup water

-½ cup white vinegar

-2 T non-iodized salt

-1 T sugar

Depending on the size of your container and how many pickles you will be doing, you will need to adjust the above recipe for the brine.  When I made mine, I had to quadruple the above ingredients.

Mix above ingredients together in saucepan and heat over med to med-high heat to dissolve salt and sugar, but it does not need to boil.  Let cool a little.

In the bottom of your jar or container, layer grape leaves, fresh dill and garlic cloves (skins removed). Over the first layer, add layer of cucumbers standing up until they can all support each other.  Now sprinkle about 1 tsp. of alum over all that first layer.  Continue layering everything until you fill the jar, ending with grape leaves, garlic and more alum.  

 

When brine is cooled a bit but can still be on the warm (not cold) side, pour over everything in jar.  You may need to make more if you cannot fill jar with brine.  Put plastic wrap over the top and then put lid on loosely.  (Not sure why about this, but that’s what the recipe says)  Set out at room temp for one day.  Tighten jar lid and refrigerate for at the very least 2 weeks before eating.  Better to wait a month.  The longer it sits, the better it flavors.