In my son’s class this year his fantastic teacher Mrs. Lesser had the children make pickles to hands-on experience how a chemical change works. The kids loved making the pickled vegetables, had trouble waiting for them to pickle and gobbled them up after the science fair where they displayed them and explained their project.
Mrs. Lesser generously shared the recipe with GKC. Try it with your kids.
First Grade Pickles
Select small cucumbers (or other vegetables) that are 4-5 inches long.
Buy enough to fill 5 quart size jars.
For 5 jars you will need:
2 cups vinegar
1/2 cup pickling spice
10 cups water
¼ cup salt
Fresh dill (optional)
Garlic cloves (optional)
Prick cucumbers at the ends with a fork and soak overnight in cold water.
Drain and dry thoroughly.
Scald jars and put a bunch of dill in the bottom (if using).
Pack cucumbers (or vegetables) in tightly.
Add a garlic clove or more depending on personal preference.
Put more dill on top.
Combine vinegar, pickling spice, salt and water (you may heat this to a boil if you want a more subtle flavor and pour over cucumbers while hot).
Pour over cucumbers.
Let stand in a cool place for 6 weeks before using.