Our coworker, Tom made these pickles with our Essential Oils. He brought
in a jar to share with us (thanks Tom) and they were gone inside of a few hours!
Tom has been kind enough to share with us, and therefore with you, the recipe
for his seriously delicious pickles.
This recipe makes 6 quart sized jars of pickles.
Ingredients:
4 cups water
8 cups white distilled vinegar
1 cup salt
1 large bulb of garlic
12 Bay leaves to keep the pickles crispy
Cucumbers (About 4 lbs.How many or if you need to cut them will
really depend on the size of the cucumbers. He used 3-4 inch whole cucumbers.)
Veriditas Dill Essential Oil
Veriditas Black Pepper Essential Oil
Start by sanitizing your lids by boiling them in a hot water
bath for ten minutes. This helps the wax around the top of the lid to adhere and make a complete seal.
Assembling the jar:
3 medium cloves garlic (each)
2 Bay leaves
Cucumbers (Enough to fill each jar snugly)
Stack the cucumbers length wise to the top nice and tight leaving
1/4 - 1/2 inch space at the top.
Set aside.
To make brine:
4 cups water
8 cups white distilled vinegar
1 cup salt
Combine all ingredients in a large pot and bring to a boil.
Add 14 drops Veriditas Dill Essential Oil
Add 12 drops Veriditas Black Pepper Essential Oil
Boil for another 5 minutes and remove from heat.
While this is boiling fill a large pot with water and bring to a
boil.
Pour the brine up to the fill line of each jar, completely covering
the pickles, but do not overfill the jar.
Screw on the lids.
To seal:
Place closed jars in the boiling water for 15 minutes each.
Carefully
remove the jars from heat with a tongs, an oven mitt, or a canning tool and allow to cool.
Enjoy!! Good luck keeping them around for very long!
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