As a food lover, there is something wonderful about making your own food from scratch. One of my all-time favorite DIY kitchen projects has to be making pickles. There’s just something about the tangy, sweet crunch of a homemade pickle that’s so satisfying. My favorite recipe to use? It has to be the School Girl Pickles (Sweet Spear). This recipe has a rich history and cultural significance that dates back to the time of our grandmothers and great-grandmothers. It was a time when everything was homemade and food preservation was a vital skill. This recipe represents the sense of community and family values that were prevalent during those times. The process of making these pickles is a bit time-consuming, but let me tell you, it’s worth every minute. The result is a sweet, crunchy pickle that’s great as a snack, with sandwiches, or on a charcuterie board. One of the things I love about this recipe is that it uses simple ingredients that you probably already have in your kitchen. It’s a great way to use up those surplus cucumbers from your garden too!
Ingredients
- 14 tsp. alum
- 12 lb. cucumbers (whole)
- 9 c. water
- 1 c. salt
- 8 lb. sugar
- pickling spice
Pickling Process
- Soak cucumbers 2 weeks in salt water.
- After 2 weeks, wash and soak overnight in plain water.
- Cut lengthwise and soak in alum water for 6 hours.
- Drain off alum water and slightly rinse with cold water.
- Heat enough vinegar to cover to the boiling point. Cover cucumbers and let stand for 24 hours.
- Drain off vinegar (don’t wash).
- Place layer of cucumbers and a layer of sugar until all are used.
- Add spices tied in a bag in the middle of cucumbers and let stand for 3 days.
- They are now ready to put in jars or any large covered container.
Calorie: 0
Total cooking time: 2 weeks
Difficulty level: Moderate
School Girl Pickles: A Sweet and Salty Saga
You know, life is funny sometimes. One day you’re buying cucumbers for a salad, the next, you’re finding yourself elbow-deep in a vat of vinegar, transforming those very cucumbers into School Girl Pickles. This is the story of how I found myself there, laughing, learning, and pickling.
The Ingredients
This recipe is not for the faint of heart. It sounds simple enough: 12 lbs of cucumbers, 9 cups of water, 1 cup of salt, 14 teaspoons of alum, 8 lbs of sugar, and some pickling spice. But let me tell you, pickling is no joke. It’s like a marathon, not a sprint, and you need to pace yourself, or you’ll burn out before the cucumbers even hit the vinegar.
The First Soak
So, it all starts with soaking the cucumbers in salt water. And not just overnight. We’re talking a two-week soak here. That’s right, these cucumbers are going to be so salty, they’ll be able to tell you the ending of Titanic without shedding a tear.
The Rinse and Alum Soak
After the two weeks are up, it’s time to give those cucumbers a good washing. Rinse off the saltwater, and then let them soak in plain water overnight. They’ve been through a lot, they deserve a little break. But it’s not over yet. Once they’re done with their little water bath, it’s time for the alum soak. Cut the cucumbers lengthwise and let them chill in the alum water for 6 hours. Alum, by the way, is a pickling agent. It’s what gives pickles their crunch. And we all know, a non-crunchy pickle is a sad pickle indeed.
The Vinegar Bath
Once they’re done with the alum soak, rinse them slightly with cold water and then it’s off to the vinegar bath. This is where the magic happens. Cover the cucumbers with boiling vinegar and let them have a good 24-hour soak. And no, the cucumbers don’t get pruney, I checked.
The Sugar Coat
Next, it’s time to sweeten things up. Drain off the vinegar, but don’t wash the cucumbers. Layer them with sugar until all are used. That’s right, we’re making sweet pickles here, not some diet salad side dish.
The Spice of Life
And now, the pickling spice. It adds that extra zing to your pickles. Tie the spices in a bag and place it in the middle of the cucumbers. Let them stand for 3 days. At this point, you might be questioning your life choices, I know I was. But trust me, it’s worth it.
Ready to Jar
After those three days, your pickles are ready to be jarred. Or if you’re like me and have an odd assortment of large covered containers from various takeout places, those work too. And voila, you’ve got yourself some homemade School Girl Pickles.
So there you have it, my sweet and salty saga of pickle making. It was a roller coaster of emotions, filled with laughter, tears, and a whole lot of vinegar. But in the end, I can proudly say that I turned those cucumbers into something truly special. And if I can do it, anyone can. Happy pickling, folks!
