I guess it’s pickling season! I got 3 cases (66 lbs) of pickling cucumbers from OGC yesterday, and today I had 6 other mama friends over for my first ever pickling party– in fact, it was my 1st ever time pickling! We made 33 quart sized and 40 pint sized jars, ie 13.25 gallons (!!!) of pickles. I really hope they turn out yummy cause we sure poured a lot of effort and love into these home made pickles.
I have no idea if we saved any money. Let’s see if the old cranium can still do some math….
Here is the breakdown of what we used:
66 lbs organic pickling cucumbers $102
5 lbs sugar $4.95
2 quarts honey $15
2 gallons apple cider vinegar $17.78
2 gallons white distilled vinegar $4.50 appx
case of pint jars $8.15 x 3.33 = $27.17
case of quart jars $9.25 x 2.75 = $25.44
spices hot $5.90
spices mild $5.50
spices organic $7.15
sea salt $5.00 appx
5 bags of ice $7.80
Total $228.19 or $0.13 per ounce
Compared to the Woodstock Organic Sweet Bread & Butter Pickles selling for $0.19 per ounce (on sale right now) at our local grocery store, we saved $0.06 per ounce or a total of $101.76. Not bad… until you remember we put in a full 8 hour day. Divide that by 7 mamas and you get $14.54. Which equals a pay of $1.82 per hour. Wow. Ouch.
It was fun though!
This is what we did. I kinda used the Bread and Butter Zukes recipe I posted previously, but modified it a bit as we ran out of apple cider vinegar and sugar. Let’s call them Cucumber Sandwich Pickles.
2 pounds organic pickling cucumbers, cut into 1/4 inch slices and spears
1/4 cup sea salt
1 cup apple cider vinegar (I didn’t have enough, so we used some white vinegar too)
1/2 cup raw sugar (ran out, so we used raw honey too)
2 tbsp pickling spice blend (we used Frontier‘s hot & spicy, mild & sweet, and organic blends)
1. Put slices and spears in a big bowl, toss with sea salt; add ice cubes and let stand 2 to 3 hours.
2. Combine vinegar, sugar, and spices; bring to a boil.
3. Add drained cucumbers; simmer about 6-7 minutes.
4. Pack hot pickles and liquid into hot jars, leaving 1/4 inch head space. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 2 quarts
And here is the impressive (well, I think so at least) result, on top of our kitchen cabinets. Spicy on the right, sweet on the left.
And while the mamas were working, the wee ones were out back wrangling chickens.