My Grandpa Gowan's Pickles
Updated: Jul 16
This recipe isn't mine, but I know that my grandpa would be honored to have is recipe viewable to anyone who would like to make it. My copy is an old paper that is yellow and brittle, with type-written words that are fading from time. I will always cherish the original copy. In honor of Willard E. Gowan Sr. , Enjoy this recipe. These pickles taste great on The Nom Special Sandwich and Burgers! #sonomnom4u #MyGrandpasPickles #vegetarian
My Grandpa's Pickles
8-10 fresh farm cucumbers, sliced (They wax them in the store and they don't pickle as well)
6-3/4 cups water
3-1/8 cups vinegar
1/2 cup pickling salt
fresh garlic cloves, peeled and whole
Fresh dill sprigs
To make pickles:
In a large pot, bring water, vinegar and pickling salt to a boil. Stir until all salt is dissolved. Boil about 5 minutes. Remove from heat. Set Aside.
Get a large pot out, fill it half full with water and bring water to a boil.
Pack sliced cucumbers in sterilized mason jars. Pack them full and to every jar, add 1 tsp sugar, 1 fresh garli clove (I add extra) and large sprigs of fresh dill.
Ladle hot pickle juice mixture into each jar, leaving about 3/4" between top of liquid and top of jar. Place lid on jar. Tighten lid but not too tight. Leave a little give. Continue with each jar until all cucumbers and juice is gone.
Place filled, closed jars of cucumbers and juice into the pot of boiling water. Fit as many as you can. Water should rise to the top of the jars. Boil 10 minutes and remove from water. Place on counter to cool. Jars will be hot, use canning tongs or a potholder to remove jars. Let stand and cool. Lids will pop and seal to ensure freshness
Yields 4-5 quarts, (8-10 pints) depending on how you pack the jars.
Pickles are best stored 3-4 weeks befor opening. This allows flavors to absorb. Jars won't need refrigerated as long as lids popped tight. Refrigerate after opening. Pickles last 1 year unopened and 3 months after opening.
You can make icicle pickles by quartering smaller cucumbers lengthwise, or whole pickles by using small pickling cucumbers. You don't have to slice them if you don't want to.