March 28, 2011

Easy-Peasy Pickles


Ingredients:
4 lb pickling cucumbers, quartered length-wise
3 cups water
2 3/4 cups white vinegar
1/4 cup pickling salt
1/4 cup minced dill
3 teaspoons black peppercorns
3 teaspoons dill seeds
3 teaspoons yellow mustard seeds
1 1/2 teaspoons fennel seed
1 1/2 teaspoons celery seed
4 large cloves garlic, minced





Directions:
Bring the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the spices, and garlic between 6 pint jars. Add the cucumber spears and dill.

Pour in the vinegar mixture. Close the jars and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.




Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

These are a great, non-fermented family-friendly, no too dilly dill pickle. I think they would make a great first canning project for someone new to canning, they are quick to make and there is a little chance of messing up.

8 comments:

  1. I love canning fruit and tomatoes, so will definitely have to give your pickle recipe a try. Thanks!

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  2. Interesting touch, the fennel. They sure look good -- might even persuade me to give canning a try!

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  3. I've never canned before and I'm a pickled things addict. I'm quite excited as I already have all the ingredients - except for the pickling cukes which my produce market will sell to me -- already in the house.

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  4. Pickles are one of my all time favorite foods. I will have to try these!

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  5. I've been trying to do more pickling/canning/freezing, but it's hard with so very little kitchen/cabinet space (I have to do small batches). I think I'll give this a try this year, though, because I love pickles so much!

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  6. Looks awesome; will try it! what are your storage recommendation for the pickles?

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  7. Looks easy and awesome good! For how long I can keep the canned pickles?

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