When Ryan decided he wanted to try pickling, of course I had to document it!

He surprised me with his prep work. Cucumbers, carrots, and asparagus were all up for the dunk tank.

He boiled the brine, which was loosely about 1/2 quart vinegar, 1.5 quarts water, and 1/3 cup pickling salt. The jars were prepped by boiling, then filled with pickling spice.

The brine was poured on top, the lids were screwed into place, and then the jars were boiled for about 10 minutes. After the jars cooled, the lids sealed and we were all done!

Now we just have to wait 3 months to see if anything is edible *giggle*.

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