Jennifer Marsh
Herald Staff
jmarsh@harrodsburgherald.com
Pickles are a summertime favorite for some families but the act of making
them isn’t as common it was
in the past.
Bobbie Hancock of the
Mercer County Nutrition
Education Program shared
an easy pickle recipe for
kids from Chopped Magazine on social media.
“I think all kids like pickles,” said Hancock. “They're
incredibly easy to make and
it's like a science experiment, too!” Hancock said the main
ingredient, besides cucumbers, is patience.
Local students Searra
Stratton, 11, Grace Cochran,
10 and David Cochran, 11
spent last weekend learning to make pickles straight
from the garden with Hancock’s help.
“The hardest part about
making the pickles was getting the cucumbers from
the garden,” said Grace
Cochran. “They were
pokey.”
Grace’s brother David
said the easiest part was
learning how to use a kitchen chef knife.
Both Grace and David
have little kitchen experience but would like to continue to learn.
“Cooking is important. I
like to help my mom make
cookies,” said Grace. “I
would like to help her more
with other things.”
When asked why they
wanted to make pickles the
said, “We love pickles.”
How to make Dill Pickles
Ingredients
• 5 cups water
• 3/4 cup white vinegar
• 2 tablespoons salt
• 1 1/2 pounds small
pickling cucumbers or any
kind of cucumber
• 3 garlic cloves, peeled
• 4 large fresh dill sprigs
Directions
Wash your hands with
soap and water then gather all your equipment and
ingredients and put them on
the counter.
To make the brine: Put
the water, vinegar and salt
in the pot, put the pot on
the stove and turn the heat
to medium-high. When the
mixture boils (you'll know
it's boiling when you see
bubbles breaking all over its
surface) turn off the heat and
set the pot aside to cool.
Wash the cucumbers
and trim off the blossom
ends (that's the end opposite
where it grows). If you're
using large cucumbers, cut
them into 1/2 inch slices.
Put the cucumbers, garlic
cloves and dill sprigs in the
bowl. Add the cooled brine
and stir well.
Lay a plate over the top of
the cucumbers to keep them
submerged in the brine. Put
the bowl on a counter where
it can sit undisturbed and
leave the cucumbers there
for 2 or 3 days, until they
are as sour as you like them.
Enjoy right away, or cover
and refrigerator up to two
weeks.
For more information
follow the Mercer County Nutrition Education Program on Facebook.
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