Canning Granny: Pickles

Showing posts with label Pickles. Show all posts

Tuesday, October 18, 2016

In A Pickle... Claussen Knockoff Pickles

Claussen Knockoff Pickles

by Linda Fredrickson

35-40 small to medium pickling cukes,

1 gal. cold water,

1 c CIDER vinegar,

2 TBSP. mixed picking spices,

2/3 c. canning salt,

4 cloves garlic,

4 fresh dill heads or 4 TBSP dried dill seed (not weed)

Wash, not scrub, cukes. Trim 1/8 inch from blossom ends and slice in half or quarters lengthwise, depending on size you want.

In a gallon jar or large widemouth foodsafe container layer dill heads, garlic, and cuke slices.

In a separate container stir remaining ingredients together until salt is dissolved. Pour brine over cukes, making sure all are fully submerged. If needed, place a plate or mug or other nonreactive heavy item on the cukes to weigh them down under brine.

Cover lightly with a lid just perched o top or cheesecloth to keep fruit flies away.

Leave out of direct sunlight on your counter 24 days until cukes taste like pickles throughout. Fix your lid onto your jar or container and chill. These can be stored in the fridge for up to 6 months provided you keep them COVERED with the brine. If fuzz or foam develops on top of the brine, use a spoon to remove it. If any fuzz it attached to a pickle, remove it also.

Saturday, October 15, 2016

In A Pickle... Sweet Dill Pickles

Sweet Dill Pickles

Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 6 pints

3 pounds 4-inch pickling cucumbers*

4 cups water

4 cups white vinegar

3 cups sugar

1/3 cup pickling salt

6 tablespoons dill seeds

Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters.

In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar.

Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace.

Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes. Let stand at room temperature for 1 week before serving.

*Tip: If small pickling cucumbers are not available, cut regular garden cucumbers into 4-inch spears. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process.

Thursday, October 13, 2016

In A Pickle... Wicked Pickles

Wicked Pickles

Found on gardenoflife

NOTE: This is a freezer pickle

6 - ½ pint jars or other freezer containers for the freezer

2 pounds cucumbers (small pickling cucumbers)

1 cup fresh cilantro

5-6 dried habanero or red chile peppers (more if you like things hotter!)

2 Tbsps Chia Seed

1 large Vidalia or other sweet onion

5 garlic cloves

1 Tbsp pickling spice

1/3 cup sugar

3 cups white vinegar (use 5% acidity vinegar)

2 Tbsp canning salt

Slice cucumbers ¼” thick and place in a glass bowl with sliced sweet onion, cilantro, peppers, and thinly sliced garlic cloves.

Combine vinegar, sugar, pickling salt, and pickling spice with one cup of water in a small bowl.

Cook over stove on high heat until sugar completely dissolves. Pour hot mixture over cucumber mixture in the bowl and stir to combine. Cover the bowl with foil and chill for two days in the refrigerator.

After fermenting 48 hours, drain cucumber mixture and save the liquid.

Place one habanero or red chile pepper in the bottom of each jar. Place cucumber and onions into clean jars or freezer containers, leaving 1” of space at the top. Pour liquid over the mixture, leaving 1” of space at the top. (Do not fill completely to the top)

If using canning jars, seal and place a ring on the top. Freeze standing upright for six months.

To eat pickles, thaw and refrigerate after opening.

Thursday, October 6, 2016

In A Pickle... Hot Mexican Pickles

Hot Mexican Pickles

www.aidamollenkamp.com/…/delilahs-hot-mexican-carro…/

Ingredients

1 pound jalapeno peppers

1/3 cup olive oil

3 large carrots, ends trimmed and thinly sliced

3 medium yellow onions, quartered and thinly sliced

1 medium head garlic, separated into cloves and peeled

4 cups cider vinegar

2 tablespoons salt*

2 bay leaves

1 tablespoon black peppercorns

1 tablespoon dried oregano

1 tablespoon sugar or agave, optional

1/2 tablespoon dried thyme, optional

Instructions

Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn! Tip You may want some windows open because it can get pretty pungent pretty quickly.

In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.

Fill prepared jars, leaving 1/2-inch of headspace, and process in a water bath for 10 minutes.

Tuesday, October 4, 2016

In A Pickle... Cajun Pickles

Cajun Pickles

(aka - Fire and Ice Pickles) -

(Refrigerator Pickle)

Found on savoiesecrets.wordpress

NOTE: These are sweet and spicy - As they sit, the sugar pulls out all the juices still in the pickles, which makes them very crispy.

Makes 1 gallon

1 gallon whole Kosher dill pickles

4 pounds sugar

2 ounces Tabasco sauce

2 dozen cloves (some recipes leave these out, up to you)

6 cloves of garlic, thickly sliced

Method

Drain and slice pickles into 3/8 inch slices. Layer ingredients in gallon pickle jar. Let stand 3 – 4 days. Shake once a day. The pickles will make their own juice. Refrigerate.

Sunday, October 2, 2016

In A Pickle... Hot Garlic Pickles

Hot Garlic Pickles

Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 6 pints

3 pounds 4-inch pickling cucumbers*

4 cups water

4 cups apple cider vinegar

1/2 cup sugar

1/3 cup pickling salt

6 tablespoons dill seeds

6 to 12 fresh Thai Chile peppers

12 cloves garlic

Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar.

Add 1 to 2 fresh Thai Chile peppers, 1 tablespoon dill seeds, and 2 cloves garlic, halved, to each jar.

Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace.

Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace.

Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes. Let stand at room temperature for 1 week before serving.

Saturday, October 1, 2016

In A Pickle... Kosher Jewish Pickles

Kosher Jewish Pickles

Found on Food

Those of you who had the pleasure of growing up on the East Coast of the United States may have had one of these traditional Kosher pickles, made primarily by Jewish businesses. They are by no means your store bought pickles. They are even better than your favorite deli's pickles. These pickles are what all other pickles are founded on; quality. DO NOT be scared of making pickles. This is easy, and I will give it to you in layman's terms. In a good authentic Kosher pickle there is no vinegar. None, not a drop. What kind of pickle has no vinegar? A good one. Think of it this way, a pickle with vinegar is a pickle that could have been really good, but the maker decided to cheat, and quicken the process. How long is the process? 5 days, from start to finish. Too many for you? Then it's time to move on. Want a fantastic, authentic, Kosher/Jewish pickles? You have found your recipe. Let us begin.

SERVINGS 15-25

INGREDIENTS

* 20 -25 mildly ripe firm pickling cucumbers

* 1⁄4 cup kosher salt

* 1 head garlic, peeled and broken up into cloves

* 1 tablespoon coriander seed

* 1 tablespoon black peppercorns

* 1 bunch fresh dill

* 1⁄2 lb ice

* 3 grape leaves (optional)

* 16 cups water

DIRECTIONS

* Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).

* Soak the cucumbers in ice water for a couple of hours.

* When cucumbers are almost done soaking, Mix the salt and water.

* Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.

* Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does.

* Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.

* Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again

just to make sure. Stand back, and look at the beauty of what you have made.

* Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.

* The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.

* Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle.

Friday, September 30, 2016

In A Pickle... Swedish Pickled Cucumbers

Swedish Pickled Cucumbers

Found on Iowasue

1 pound seedless (hothouse) cucumbers or Kirby cucumbers

¼ cup cider vinegar

4 teaspoons sugar

1/4 teaspoon salt

⅛ teaspoon black pepper

Onion sliced (optional)

Celery seed (optional)

Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.

Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.

Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.

Thursday, September 29, 2016

In A Pickle... Olive Oil Pickles

Olive Oil Pickles

Submitted by Michele Hutchison

Found on recipecurio

100 small cucumbers

2 quarts pickling onions

2 quarts cider vinegar

1 level teaspoon alum

2 ounces pepper, white or black

3 ounces white mustard seed

1 ounce celery seed

A little saccharine, about one-fourth the size of a small pea

One cup olive or salad oil

Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.

Wednesday, September 28, 2016

In A Pickle... New Pickle Cucumber Canned Version

New Pickle Cucumber Canned Version

Found on cajunchefryan.rymocs

Ingredients

12 Large Cucumbers, peeled and thinly sliced

3 Cup Sugar

1 ½ Cup Water

3 Cup White vinegar

1 ½ Tbsp Dry dill weed

1 ½ Tsp Pickling salt

12 Cloves Garlic, slivered lengthwise

3 Medium Onion, thinly sliced or julienne

½ Tbsp Chili pepper flakes (optional)

Preparation Steps

1. Place the peeled and thinly sliced cucumber into a large bowl. If you want to make a half batch of spicy cucumbers, separate the cucumbers into two separate but evenly distributed bowls.

2. In a medium saucepan combine the sugar, water, white vinegar, dry dill weed, and salt, and stir to dissolve the sugar. Add the garlic and onions and then bring to a boil then turn off the heat.

3. Pour the liquid over the cucumbers and onions, stir well and chill for 4 to 6 hours, or overnight. If you are making half of the batch spicy, evenly pour half of the liquid ingredients into each of the two bowls of cucumbers and stir well, then into one of the batches add the chili pepper flakes and stir well. Cover and refrigerate for 4 to 6 hours, or overnight.

4. In a large saucepan, bring the cucumber mixture to a temperature of 180° F and turn off the heat, keep covered. Have eight (8) 1-pint jars heated and then pack them with a ¼-inch head space with the cucumbers, onions, garlic, and liquid. If you are making a ½ batch of the spicy cucumbers, then 4 jars will be for them and the other 4 for the regular cucumbers. Use a rubber spatula to remove any trapped air bubbles by scraping the inside edge of the jar and the food mixture. Wipe the jars well and seal with the lids and screw bands, tighten the bands an extra ¼ turn after they start to seal well. Process in a water-bath covered with at least 1 to 2 inches of water for 10 minutes at 212° F. Turn off the heat and allow the jars to sit for 5 minutes, then remove the jars from the canner and allow the jars to cool on a kitchen towel for 12 to 24 hours. Label, date, and store them in a cool, dry, dark location for 6 weeks before serving. Refrigerate any open jars and consume them within two weeks of opening.

Tuesday, September 27, 2016

In A Pickle... Turmeric Pickles

Turmeric Pickles

By Fran Petrychyn

Makes approx. 6 quarts

1 gallon cucumbers peeled and cubed

2 quarts sliced of diced onion approx. I use less

4 Tbsp pickling salt

Mix and let stand over night Drain in the morning In a large heavy pot add to cucumbers and onions,

2 quarts or more of last years canned stewed ripe tomatoes

2 small stalks diced of celery

1 Tbsp turmeric

1 and a half cups of vinegar

7 cups sugar

1/2 tsp cayenne pepper (careful its hot when doubling recipe I make it a scant measure)

Cook till tender

When tender, thicken with cornstarch made runny with vinegar. Boil. Careful it spits because it is a heavy pickle. Keep on heat and fill hot jars and seal with hot lids. Process in a boiling water bath for 10 minutes.

Monday, September 26, 2016

In A Pickle... Low Temperature Process for Crispy Pickles

Low Temperature Process for Crispy Pickles

Found on Simply canning

This recipe comes from the NCFHFP website and is safe for low temperature processing.

Remember to use a thermometer and monitor your time carefully.

Have your canner ready and half full of warm water. About 120 to 140 degrees F. Also have a kettle or other pot of hot water ready.

Place your filled jars in the half full canner. Now add hot water to 1 inch above the tops of the jars. Turn on your heat and warm water to 180 to 185 degrees. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in the regular waterbath processing.

When 30 minutes is done turn your heat off and remove your jars to a counter to cool. Check the seals after the jars are completely cooled off. I usually leave mine until the next day and check them, label and store them.

Sunday, September 25, 2016

In A Pickle... Lady Asburnham Pickles

Lady Asburnham Pickles

(Mustard Pickles)

Found on nells old fashioned

16 cucumbers (peeled, seeded and chopped)

1/4 cup canning salt

1 quart onion, chopped

2 red peppers, chopped

2 green peppers, chopped

1 pint vinegar

4 cups sugar

1/2 cup flour

1 tablespoon dry mustard

1 tablespoon turmeric

1 teaspoon mustard seeds

1/2 teaspoon celery seed

Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well. Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer.

The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.

**Note from Granny: If you are uncomfortable using flour, replace with clear jel or leave out entirely.

Saturday, September 24, 2016

In A Pickle... Homemade Salt Pickles

Homemade Salt Pickles

Found on Hillbilly-Home-Canning-and-Freezing

Homemade pickles are easy to make, delicious and healthy.

They aid in digestion and nourish your intestinal flora.

Eat a small amount each day with meals 1-2 Tbls 1-2x/day.

Instructions:

Sea Salt Pickles: Makes 2 - 650ml jars of pickles

1.Bring 1 liter of water to boil with about

1 flat Tbls sea salt, simmer for 5 min.

2. Taste the water, it should have a salty flavour - slightly more salty than you'd want your soup. If the water is too salty it will turn the vegetables to mush, if the water isn't salty enough the vegetables will rot. So adjust the salt if necessary and then remove from heat to cool.

Prepare the Vegetables: Many vegetables can be used including: Carrot, Dailkon (long white radish), Red radishes, Cauliflower, Turnip and Onion.

1. Wash vegetables, remove any bad spots and cut them in bite size pieces - not too thin and not too thick.

2.Place a small piece of kombu (2cm) in the bottom of clean glass jar s, stack the vegetables on top.

3. Fill the jars nearly to the top and then when the water is room temp. fill the jars to cover the vegetables.

4. Cover the jars with cheese cloth (thin, breathable cotton) and secure with a rubber band.

5. Place jars on a kitchen window sill or other relatively cool place. Let stand for 4-5 days.

The vegetables on top often rot a little because they pop out of the water - don't worry, just remove those pieces and the rest of the pickles should be fine. Now you can cover your pickle jars with lids and store in the refrigerator. Pickles are now ready to eat and will stay good for several weeks

Friday, September 23, 2016

In A Pickle... Eight Day Icicle Pickles

Eight-Day Icicle Pickles

Found on allrecipes

Original recipe makes 8 quarts

Ingredients

* 10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks

* 2 cups pickling salt

* 16 cups water

* 16 cups water

* 1-1/2 teaspoons alum

* 16 cups water

* 16 cups water

* 12 cups white sugar

* 2 tablespoons pickling spice

* 6 cups white vinegar

* 1 tablespoon green food coloring

* 16 cups water

* 8 1-quart canning jars with lids and rings

Directions

1. Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.

2. Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.

3. Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.

4. Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.

5. Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.

6. Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.

7. Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

8. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

9. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Thursday, September 22, 2016

In A Pickle... Cornichon Style Pickles

Cornichon-Style Pickles

Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers.

Found on countryliving

Makes 2 pints

2 pound(s) small pickling cucumbers, cut into 1/2-inch spears

1/2 cup kosher salt

2 cup(s) white distilled vinegar (5% acidity)

1 clove garlic, halved

1 tablespoon(s) onion, chopped

1/2 tablespoon peppercorns

2 whole cloves

2 bay leaves

Prepare the cucumbers: In a large nonreactive bowl, toss cucumbers with 1/4 cup plus 2 tablespoons salt. Transfer to a cheesecloth-lined colander and let drain for 2 hours. Rinse cucumbers thoroughly with cold water and set aside.

Process the pickles: Combine vinegar, 2 cups water, and remaining salt in a small saucepan over high heat and bring to a boil; reduce heat to medium and set aside. Sterilize two 1-pint jars and keep hot. Divide the garlic, onion, peppercorns, cloves, and bay leaves between the jars. Add the cucumbers up to 1/2 inch from the top of each jar.

Pour the hot vinegar mixture over the cucumbers, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place at least 3 weeks before opening. Will keep for up to 1 year. Thoroughly cooled, unprocessed pickles will keep refrigerated for up to 1 month.

Wednesday, September 21, 2016

In A Pickle... South African Lemon Pickles

South African Lemon Pickles

Found on VickisCanningWorld

10 lemons, rough-skinned (the thick-skinned, old-fashioned kind of lemon)

1 cup dark brown sugar, like muscovado

2 cups apple cider vinegar

1/2 cup water

2 teaspoons ground turmeric

1 tablespoon curry powder, mild, flavourful (use Cape Malay, or use a good masala)

1 tablespoon mustard seeds (pref. yellow)

2 teaspoons sea salt

Directions:

Halve the lemons, then slice into thin slices. Remove pips. Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling. Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat. With a slotted spoon, ladle the lemon pieces into the jars, the fill up with the liquid, to cover the lemon slices in jars. Process in a hot water bath for 15 minutes

Tuesday, September 20, 2016

In A Pickle... Old South Cucumber Lime Pickles

Old South Cucumber Lime Pickles

Found on MrsWages

By Shirley Camp, MS, RD, LDN, retired University of Illinois Extension Educator

Yield: 5 quarts.

Ingredients:

7 lb medium-size pickling cucumbers

1 cup Mrs. Wages® Pickling Lime

2 gal water

Syrup:

2 qt Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

8 cups granulated sugar

1 Tbsp Mrs. Wages® Pickling & Canning Salt

1 Tbsp Mrs. Wages® Mixed Pickling Spice

Directions:

Wash jars in hot soapy water, rinse well. Sterilize by boiling for 10 minutes; hold jars in hot water until use.

Wash cucumbers; remove 1/16-inch from blossom end and slice them crosswise. Mix pickling lime in water. Aluminum containers should not be used for the lime solution. Soak the cucumbers 2 hours or overnight in the lime water, stirring occasionally. Rinse 3 times in cool water and soak 3 more hours in ice water.

In a bowl, make a syrup of vinegar, sugar, and salt. Stir until all ingredients are dissolved. Remove cucumbers from the final ice water soak, drain slices, and pour syrup over them. Let the mixture set for 5-6 hours or overnight. Add pickling spice to taste.

Drain the syrup off the cucumber slices into a saucepan and simmer it for 35 minutes. Pack the cucumber slices into hot quart jars. Pour boiling syrup over the slices, covering them and leaving 1/2-inch headspace. Remove air bubbles. Adjust lids. Process pints 10 minutes, quarts 15 minutes in a boiling water bath.

A Note About Lime: Use only food-grade lime. You may use it as a soak for fresh cucumbers 12-24 hours before pickling them. Remember, excess lime MUST be removed to make safe pickles.

Sunday, September 18, 2016

In A Pickle... Alton Brown's Kinda Sorta Sour Pickles

Alton Brown's Kinda Sorta Sour Pickles

Found on Foodnetwork

Ingredients

1/2 onion, thinly sliced

2 medium cucumbers, thinly sliced

1 cup water

1 cup cider vinegar

1/2 cup champagne vinegar

1/2 cup sugar

2 tablespoons plus 2 teaspoons kosher salt

1 teaspoon mustard seeds

1/4 teaspoon ground turmeric

1 teaspoon celery seeds

1 teaspoon pickling spice

4 whole garlic cloves, smashed

Directions

Combine the onion and cucumber slices in a clean spring-top jar.

Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.

Recipe courtesy Alton Brown

Thursday, November 26, 2015

Soup of the Day... Potato and Pickle Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Potato and Pickle Soup

Found on freshpreserving

Chef Lucas Miller of Ball State University says, "Don't knock it until you try it." Taste the delicious difference kosher dill pickles make to this hearty soup.

YOU WILL NEED:

* 1 leek, white part only

* ½ white onion

* 1 quart chicken or vegetable stock

* 3 Tbsp butter

* 1 Tbsp olive oil

* 3 potatoes

* 1 bay leaf

* 1 cup dill pickle chips

* 1 tsp salt

* 1 tsp ground black pepper

* 1 cup heavy cream

* ½ cup fresh dill

DIRECTIONS:

1. Dice the white part of the leeks, onions, peel and dice the potatoes, and chop up the pickles

2. Heat a saucepan to medium-high. Add 2 Tbsp of butter and the olive oil. Once hot, add the leeks and onions. Sauté for 5 minutes until soft and fragrant

3. Add the diced potatoes, stock, and bay leaf. Bring to a simmer and cook until the potatoes are tender

4. Add the chopped pickles chips, salt, and black pepper. Remove from the stove

5. Add the heavy cream. Using either a blender or a stick blender puree the soup until it is smooth

6. Add the fresh dill. Check seasoning to make sure there is enough salt, pepper and dill

7. Enjoy hot

Tomorrow's Soup of the Day... Potato Leek Soup

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