• Twin Springs Fruit Farm

Manar Cucumber & Mokum Carrot Pickles

INGREDIENTS 

10 Peeled garlic cloves 

2 cups white vinegar

6 tsp. kosher salt

Fresh dill

1 tsp. celery seed

1 tsp. coriander seed

1 tsp. mustard seed

1/2 tsp. black peppercorns

1/2 tsp. pink peppercorns  (if you have them)

10 med. TSFF Manar Cukes

6 medium TSFF Carrots


INSTRUCTIONS 

In a medium saucepan, bring 4 cups of water to a boil. Reduce heat so the water simmers, and add the garlic. Cook for five minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from heat. 


In 2 clear one quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 in each jar. Pack the jars with the cucumbers and carrots (you may also add finely sliced jalapeos, onions, green beans, cauliflower or scallions...). You want them to be tightly packed.


Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. They will keep refrigerated for at least 3 months.

Twin Springs Fruit Farm

257 E High Street
Orrtanna, PA 17353
(717) 334-4582

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©2020 Twin Springs Fruit Farm, All Rights Reserved

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