Ingredients for School Girl Pickle
- 6 pounds cucumbers, sliced 1/4-inch thick
- Kosher Salt
- Alum
- Vinegar
- 4 cups sugar
- Cinnamon Sticks
- 2 tablespoons mustard seeds
- 1/4 cup celery seeds
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How to Make School Girl Pickle
- Wash and slice 6 pounds of cucumbers into 1/4-inch thick slices.
- In a large bowl, combine the cucumbers with 1 cup pickling salt, 2 cups white vinegar, 4 cups sugar, 2 cups water, 1/4 cup celery seeds, 2 tablespoons mustard seeds, 1 tablespoon turmeric, and 1 teaspoon black peppercorns.
- Stir well to ensure all cucumbers are coated with the brine.
- Pack the cucumber mixture tightly into a clean 2-gallon glass crock or food-grade bucket.
- Press down on the cucumbers to submerge them completely in the brine. You may need to add more brine if necessary.
- Cover the crock with a cheesecloth or a lid with air holes to allow fermentation.
- Let the pickles ferment at room temperature (ideally around 70-75°F) for 3 weeks. During this time, you may notice bubbling and a slight sour smell – this is normal.
- After 3 weeks, carefully remove the pickles from the crock.
- Pack the pickles into sterilized jars, leaving 1/2 inch headspace.
- Pour the remaining brine over the pickles, leaving 1/2 inch headspace.
- Wipe the jar rims clean, seal the jars tightly, and process in a boiling water bath for 10 minutes to ensure safe storage.
- Let the jars cool completely. You should hear a satisfying 'pop' as the jars seal.
- Store the pickles in a cool, dark, and dry place. Enjoy your homemade School Girl Pickles!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
38g
Fat
0g
Carbs
3g
