seen Scott posted a what to do question on cucumbers...
here is a pic of some cucs we picked last w/e
there will be a recipie or two to follow but dont have it here right now.
but separate the small ones from the big ones...
you will need some dill(note the dill,fully formed but not into seed stage yet) and garlic.. a pepper to toss in is good too!
here are some of the baby dills, some are not so baby but small enuff to be real fine picklers whole.
and this year, see them in the stores all the time so tried making up some spears.
and a finished pic off the canning shelf.
gonna go pick more right now and do up another batch. ate up two jars this week...
Recipie...
"Perfect Dills"
Prep pickles, remove the stem and flower ends(very important to get the flower end off, pickles will last alot longer and be better)
13 cups water(we use distilled)
6 cups vinegar
1 cup canning salt
bring this brine to a boil...
have a canner with water heating up to boil(pretty sure its half full if using quart jars and 2/3 full if pints)
have your jars cleaned and sterilized, setting in hot water.
working fast not to let jars cool off, stuff a head of dill in bottom of jar along with a clove or two of garlic.
pack pickles in jar, a pepper if you want(even a dehydrated one works great),and more garlic if you wish(i use 2 big cloves per Qt).
stuff another head of dill on top.
now for a Qt jar, ad 1 Tblsp of sugar and 1/4 teasp alum on top of the filled jars. just dump it over the top piece of dill.
now take your brine and pour into each jar slowly to 1/2" headspace(if your jars were not preheated they could crack), put on lid and screw band on just til you feel it push on lid a bit, dont crank em down.
set the jars in the canner of boiling water, remove the canner from heat and let stand until the water is cold.
******this is the method i use here at home, you may use other instructions if you think you need more boiling time in your canning procedure but for pickles this is the way i go...*******
here is a pic of some cucs we picked last w/e
there will be a recipie or two to follow but dont have it here right now.
but separate the small ones from the big ones...
you will need some dill(note the dill,fully formed but not into seed stage yet) and garlic.. a pepper to toss in is good too!
here are some of the baby dills, some are not so baby but small enuff to be real fine picklers whole.
and this year, see them in the stores all the time so tried making up some spears.
and a finished pic off the canning shelf.
gonna go pick more right now and do up another batch. ate up two jars this week...
Recipie...
"Perfect Dills"
Prep pickles, remove the stem and flower ends(very important to get the flower end off, pickles will last alot longer and be better)
13 cups water(we use distilled)
6 cups vinegar
1 cup canning salt
bring this brine to a boil...
have a canner with water heating up to boil(pretty sure its half full if using quart jars and 2/3 full if pints)
have your jars cleaned and sterilized, setting in hot water.
working fast not to let jars cool off, stuff a head of dill in bottom of jar along with a clove or two of garlic.
pack pickles in jar, a pepper if you want(even a dehydrated one works great),and more garlic if you wish(i use 2 big cloves per Qt).
stuff another head of dill on top.
now for a Qt jar, ad 1 Tblsp of sugar and 1/4 teasp alum on top of the filled jars. just dump it over the top piece of dill.
now take your brine and pour into each jar slowly to 1/2" headspace(if your jars were not preheated they could crack), put on lid and screw band on just til you feel it push on lid a bit, dont crank em down.
set the jars in the canner of boiling water, remove the canner from heat and let stand until the water is cold.
******this is the method i use here at home, you may use other instructions if you think you need more boiling time in your canning procedure but for pickles this is the way i go...*******
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