We do not buy pickles at the store very often, so we were very happy to be able to make our own this year.
We began with the best ingredients:
Here is the recipe:
1. Boil on the stove:
3. Then to each quart jar, you add about 1 1/2 tsp. mustard seed, a large clove of peeled garlic, a large head of dill and fill with the pickling juice leaving about a 1/2" headspace.
4. Then process for 10 minutes (begin timing as soon as the cans enter the water).
{I have it on good authority that these are the best pickles - my boys say so! Thanks to their dad for this recipe!}
We made 18 quarts with 40 pounds of cucumbers.
We also pickled veggies - cauliflower, zucchini chips, and carrots, using the recipe above but with a ratio of 4:4:4 (4 cups vinegar, 4 cups water, 4 T Pickling Salt).
They are not even ready, but we have already eaten 2 small jars and given 2 away. I have to hide them!!
We began with the best ingredients:
- 40 pounds of organic cucumbers
- Fresh dill from the Farmer's Market
- Heinz Distilled White Vinegar (I was taught not to buy the cheap stuff!)
- Ball Preserving and Pickling Salt
- Whole garlic cloves
- Mustard seed
I had lots of great help!
Here is the recipe:
1. Boil on the stove:
- 4 cups vinegar
- 4 cups water
- 6 T Pickling Salt
3. Then to each quart jar, you add about 1 1/2 tsp. mustard seed, a large clove of peeled garlic, a large head of dill and fill with the pickling juice leaving about a 1/2" headspace.
4. Then process for 10 minutes (begin timing as soon as the cans enter the water).
{I have it on good authority that these are the best pickles - my boys say so! Thanks to their dad for this recipe!}
We made 18 quarts with 40 pounds of cucumbers.
We also pickled veggies - cauliflower, zucchini chips, and carrots, using the recipe above but with a ratio of 4:4:4 (4 cups vinegar, 4 cups water, 4 T Pickling Salt).
They are not even ready, but we have already eaten 2 small jars and given 2 away. I have to hide them!!
This was last week. Today, I made cherry jam and still have about 15 pounds of Flathead cherries to preserve! I hope to share pics when I am all done. :-)
WOW!! If I had an ounce of your energy and motivation in this area I'd feel like I was accomplishing so much--but you are simply amazing in your efforts to preserve, can, put away and store!! I so enjoy reading about all that you do in these areas! I could learn so much from you!
ReplyDeleteMmmmm. Dill pickles!! I don't think I've ever had homemade. No, I take that back. My mother made some yummy dill relish two or three years ago that I thought was good (she gave me some--yay!). But, as far as whole pickles, it seemed like everyone was into making sweet pickles when I was a child, and I HATE sweet pickles.
ReplyDeleteThose LOOK good. So, are they crisp? Or would they become that way when cold? I like them crisp. I have been buying pickles from the store. I think they are Woodstock Farms--the baby dills. I don't like them until after they're refrigerated, and then they crunch up. Yum!
My dh wanted to be a chef so he loves to cooka nd can and all that. I do some canning also.
ReplyDeleteHe canned beets before we left for vacation and they are super yummy!