July 30, 2012 21:52 by Suzy
I was very happy with how these pickles turned out. Not too sweet and with just the right amount of spice.
Bread & Butter Pickles
6 cups sliced pickling cucumbers
2 cups sliced onion
2 cups sliced red bell pepper
1/4 cup kosher or pickling salt
2 cups apple cider vinegar
1 1/2 cups sugar
2 tablespoons mustard seed
2 teaspoons celery seed
1 teaspoon red pepper flakes
1/2 teaspoon ground cloves
Combine sliced cucumbers, onion, red bell pepper, and salt in a large bowl; mix well. Cover and put in the fridge for at least 4 and up to 12 hours. Rinse and drain veggies.
Set up canner with rack and place 4 pint jars on rack. Fill canner with water and bring to a boil. Put lids in small saucepan of water and bring to a low simmer.
Put vinegar and sugar in large saucepan and heat over medium heat, stirring until sugar dissolves. Add spices, increase heat to high and bring to a boil. Add the drained veggies and boil for 5 minutes.
Carefully remove the hot jars from the canner, drain, and set on towel-lined countertop. Fill hot jars with the veggies, using tongs. Ladle brine into jars, leaving 1/2" headspace. Stir with plastic or wooden chopstick to remove any air bubbles.
Wipe jar rims with damp paper towel, place the lids on each jar and apply rings (not too tight).
Process in boiling water canner for 10 minutes. Carefully remove jars and let cool on towel-lined countertop. Let pickles cure for 48 hours before eating.
July 16, 2012 19:03 by Suzy
Here's my latest adventure in preserving...pickles! These turned out so good...crunchy and flavorful and spicy. And so easy!
adapted from Food in Jars
2 cups apple cider vinegar
3 teaspoons pickling salt
8 garlic cloves, peeled
1 teaspoon red pepper flakes, divided
4 teaspoons dill seed, divided
2 teaspoons black peppercorns, divided
2-3 pounds pickling cucumbers
Prepare canner and jars: wash 4 pint jars in hot soapy water. Put rack in bottom of canner, place jars in canner, and fill canner with water. Bring to a boil. Place lids in small saucepan, fill with hot water, and keep at low simmer.
Prepare brine: combine vinegar, 2 cups water and pickling salt in pot; bring to a boil.
Carefully remove jars from boiling water and place on dishtowel-lined countertop. Place 2 garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon dill seed, and 1/2 teaspoon black peppercorns in each jar. Trim off blossom end from each cucumber and cut into spears, or leave whole if they will fit in your jars. Pack cucumbers into jars.
Carefully pour hot brine over the cucumbers in each jar. Leave 1/2" headspace. Use plastic or wooden chopstick to dislodge any air bubbles. If necessary, add more brine. Apply lids and screw on rings. Process in boiling water canner for 5 minutes. Remove from canner and cool; check seals. Allow pickles to cure at least 1 week before eating.