Friday, June 22, 2012


there are so many cukes in my garden.
last night i finally did something with them.
it's pickle season y'all. 
Makes 4 pint (500 mL) jars
8-10 small pickling cucumbers (about 3pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic
print a shopping list for this recipe
1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Remove hot jars from canner.
Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers.
Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space).
Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars
1.Garlic may turn blue or green in the jar.
Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
2. Pickling salt is free of the additives found in table salt, which can discolor homemade pickles.
If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid.
Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.

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