cooler pickles

Ingredients

Main Produce & Aromatics

• Kirby or Pickling Cucumbers: 12 lbs (firm, small-to-medium size)

• Fresh Dill Weed: 2 large bunches (or 16 heads of fresh dill)

• Garlic: 2 whole heads, cloves peeled and lightly smashed

• Yellow Onions: 2 medium, thinly sliced

• Mustard Seeds: 4 tablespoons

• Black Peppercorns: 2 tablespoons (whole)

• Red Pepper Flakes (Optional): 1 tablespoon (for a light kick)

Brine Solution

• Water: 1 gallon (16 cups, unchlorinated or filtered)

• Distilled White Vinegar (5% acidity): 1 gallon (16 cups)

• Canning & Pickling Salt: 1 cup (do not use iodized table salt)

• Granulated Sugar: 1/2 cup (optional, balances acidity without making them sweet)

Preparation Instructions

1. Clean and Sanitize:

   • Scrub the inside of your insulated cooler with hot, soapy water, rinse thoroughly, and sanitize with a food-safe solution or boiling water. Drain completely.

   • Wash 8 wide-mouth quart glass jars and lids in hot soapy water and air dry.

2. Prep the Cucumbers:

   • Wash cucumbers thoroughly in cold water to remove any dirt.

   • Slice off 1/16th of an inch from the blossom end of each cucumber (the blossom end contains enzymes that can make pickles soft).

   • Leave whole, cut into spears, or slice into 1/4-inch coins based on preference.

3. Pack the Jars:

   • Into the bottom of each quart jar, add:

     • 2-3 smashed garlic cloves

     • 2 sprigs of fresh dill (or 2 dill heads)

     • 1/2 teaspoon mustard seeds

     • 1/4 teaspoon whole black peppercorns

     • A few sliced onions

   • Pack the cucumbers tightly into each jar, leaving 1/2 inch of space at the top.

   • Top each jar with another sprig of dill and an additional garlic clove.

4. Prepare the Brine:

   • In a large stainless steel stockpot, combine the water, white vinegar, pickling salt, and sugar.

   • Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar dissolve completely.

5. Fill Jars and Place in Cooler:

   • Carefully ladle the boiling brine into each packed jar, leaving 1/2 inch of head space.

   • Wipe the rims of the jars clean with a paper towel and screw on the lids until fingertip-tight.

   • Immediately place the hot, sealed jars upright into the bottom of the clean, dry cooler.

6. Add Hot Water Cushion & Seal:

   • Pour boiling water into the cooler surrounding the jars until the water level reaches about two-thirds of the way up the sides of the jars. (This maintains an insulated hot environment without submerging the lids).

   • Close the cooler lid tightly and leave undisturbed at room temperature for 12 to 24 hours.

7. Cool & Store:

   • Remove the jars from the cooler. Wipe down the outside of the jars.

   • Transfer jars to the refrigerator. Allow them to chill for at least 24 hours before eating for optimal flavor development.

Shelf Life & Storage

• Refrigerated Shelf Life: Stored in the refrigerator at or below 40°F (4°C), cooler pickles will remain crisp and fresh for up to 6 to 9 months.

• Serving: Always use clean utensils to remove pickles from the jar to prevent contamination. Keep brine covering the remaining pickles.

Nutritional Information

Serving Size: 1 oz (approx. 2-3 spears or pickle coins)

Servings Per Recipe: ~128 servings