Mamie's famous sweet & spicy pickles

(or, when life gives you cucumbers)

Happy summer, Frog Troublers!

Harriet and Mamie are in Art Party Camp at our beloved Clapping Hands Farm all week, and Bea is working as a junior counselor there. They’ll spend their days making things, singing, and playing games while I work on a book at the library, and in the afternoons we’ll relax at the pool, the river, and in the garden. It’s gonna be a fun week!

After we dropped Bea off yesterday for a day of counselor training, Harriet said, with amazement in her voice, “I’m so proud of BB.” I’m proud too, and I also think it’s extremely cool that Louise Omoto Kessel, the camp founder and director, makes opportunities for growth and leadership for young campers who already love the camp dynamic, which is inclusive, creative, and 100% outdoors. (Clapping Hands Farm also has a no-one-turned-away policy and raises money for kids who need scholarships.)

Harriet and I spent Bea’s training time making cucumber pickles using a recipe Mamie gave me when we moved to NC—it’s written on a recipe card that long ago lost its binder. Anyway, canning these cukes was more urgent than writing a post because we have SO MANY CUCUMBERS. They’re taking over the world, as Bea says, climbing right out of their raised beds. You have to pick them every day or they get too big!

Next week we’ll have a FTT summer reading guide for you, but this week we have a pickle recipe. It’s easy, delicious, and doesn’t require fancy equipment. If you like pickles that are tangy, spicy, a little sweet, and crunchy, we think you’ll love them.

Supplies needed to can these pickles:

-your largest bowl

-a funnel

-glass canning jars with bands and fresh lids

-tea towel

-large colander and ladle

-jar lifter*

-a large stockpot*

*if you’re just making refrigerator pickles you don’t even need the jar lifter and stockpot. But this makes a lot of pickles so you might as well can them.

Ingredients:

-4 quarts medium sliced cucumbers (a mandoline is nice for getting your slices even but I left mine at a friend’s house and a large knife worked fine)

-5-6 medium white onions, quartered and then sliced to about the same thickness as the cucumbers

-2 green peppers, chopped (or red, or a mix)

-3 cloves garlic, peeled

-5-6 jalapeños, chopped, or another spicy pepper you like (taste a slice and if very hot, remove some of the seeds)

-red pepper flakes to taste (optional)

-1/3 cup kosher or pickling salt (non-idodized salt)

-4 1/2 cups sugar

-1 1/2 teaspoons turmeric

-1 1/2 teaspoons celery seeds

-2 tablespoons mustard seeds

-3 cups cider vinegar

How to make Mamie’s famous pickles:

1. First, slice all your vegetables—cucumbers, onion, peppers, jalapeños. Put them in your largest bowl, add your garlic cloves and red pepper flakes to taste, and sprinkle salt all over. Mix together until salt is evenly distributed.

2. Lay a tea towel on top and cover with cracked ice. Leave in a cool place for 4 hours.

3. Drain in a large colander. Do not rinse! Return the vegetables to their bowl.

4. In a heavy pot, mix the cider vinegar, spices, and sugar. Boil until the sugar is dissolved. Allow to cool a little.

5. Pour the spice and vinegar mixture over your pickles and stir gently.

6. Next, you can ladle them into jars as-is for refrigerator pickles, or follow these steps to can them:

Canning your pickles:

1. Sterilize your jars, lids, and bands. You can do this by washing on hot in the dishwasher then drying them in a 275 degree oven. I usually just hand wash, then boil the jars and lids and bands for about 10 minutes (boiling the lids is necessary to activate the seal).

2. Set them to dry on a clean towel. I usually do this on a baking sheet with a lid. Fill a stockpot full of water (enough so it will cover jars standing inside), and bring it to boil.

3. Meanwhile, set your funnel in the first jar and ladle pickles and vinegar mixture inside. Fill to the top! Wipe down any spills with a towel and tightly screw on your clean lids and bands.

4. Next, boil your sealed jars for about 10 minutes each (longer if using large jars). Make sure water covers the top. Use your jar lifters to carefully removed the jars. As they cool, listen for the “pop” that will let you know they have a sure seal!

That’s it!

Serve your pickles with cheese, on a relish plate, or eat them as Mamie and I did today, on pimiento cheese sandwiches for lunch. Canned pickles also make a great gift for the pickle lovers in your life.

Next, we’re going to try making cucumber kimchi. Do you have any favorite garden vegetable recipes or canning tips? Soon we’ll have okra and a LOT of tomatoes.

P.S. Have you pre-ordered Plant Pets yet? It’s getting lots of great reviews on Net Galley! Also, if you think we should visit your school, library, or bookstore, please let us know!