Pickles!

I haven’t canned anything since Christian was about a year old.  And that was apricot jam that we have used up LONG ago.  I have never canned anything beyond jams but when I saw that Bountiful Baskets was offering 36 lbs of pickling cucumbers for $17, I couldn’t resist trying to pickle.  It was so much fun and I’ve learned a LOT about pickling this last week.

First off, 36 lbs will make four DOZEN quarts of pickles!  I did not make that many but after two dozen quarts I offered the pickles to someone else.

I was really nervous about the process as different recipes I read had either very complicated ingredients and/or complicated instructions.  So I found the least complicated instructions and made those.

Here are my recipes.  One is for Dills and one is for my own bread and butter pickles that I created the recipe myself and honestly, I’m addicted and I’ve forbidden my husband to eat more than his share. ;)

DILL PICKLES

MAKES 6 ONE-Quart JARs

Place in Stockpot:

3 qt. Water

1 qt. Vinegar (5% acidity)

1 cup pickling salt (non-iodized)

Place in each Jar:

one stalk or one teaspoon dill weed

dash or one clove garlic

1/2 teaspoon mustard seeds

METHOD:  Wash bottling jars, lids and rings. (I put mine in the dishwasher on sanitize and that kept them warm so they wouldn’t break when the hot liquid was poured into them).   Place lids in a small saucepan of water and bring to boil.

Boil water, vinegar and salt.  Scrub cucumbers and if desired cut them in desired manner (I prefer spears because more fit in a bottle that way but I also used my mandolin to crinkle-cut some which was fun).  Pull out warm jars and fill with dill, garlic and mustard.  Fill jars with cucumbers.  Pour boiling mixture in jars with a 1/2 “ of head space (to the middle ring on the bottle). Wipe mouth of jar, put on lid and twist on ring finger-tip tight.  Do not tighten more for 12 hours.  Steam bath is optional.

HEATHER’S EASY BREAD AND BUTTER PICKLES

MAKES 6 ONE-Quart JARs

Place in Stockpot:

3 qt. water

1 qt. apple cider vinegar (5% acidity)

1 cup pickling salt (non-iodized)

1 cup sugar

1 tablespoon onion powder

2 teaspoons turmeric

Place in each Jar:

one stalk or one teaspoon dill weed

dash or one clove garlic

1/2 teaspoon mustard seeds

METHOD:  Wash bottling jars, lids and rings. (I put mine in the dishwasher on sanitize and that kept them warm so they wouldn’t break when the hot liquid was poured into them).   Place lids in a small saucepan of water and bring to boil.

Place water, vinegar, salt, onion powder and turmeric in stockpot whisk to get out lumps in spices and bring to boil.  Scrub cucumbers and if desired cut them in desired manner. Pull out warm jars and fill with dill, garlic and mustard.  Fill jars with cucumbers.  Pour boiling mixture in jars with a 1/2 “ of head space (to the middle ring on the bottle). Wipe mouth of jar, put on lid and twist on ring finger-tip tight.  Do not tighten more for 12 hours.  Steam bath is optional.