The other day while I was smoking some pork butts for BBQ I had some time on my hands as well as about 5 lbs of cucumbers. I've made sweet pickles, I've made relish. Dill pickles would round out my pickle storage requirements. I used the recipe right out of the Ball Blue Book.
While I didn't have as many pickles as suggested for the recipe I figured if I had a little extra pickling liquid that would be OK. It's very inexpensive.
8 lbs 4-6 inch cucumbers split
3/4 cup sugar
1/2 cup canning salt
1 quart each: vinegar, water
3 TBS mixed pickling spices
garlic (1 clove per jar)
Jalapenos - 1/2 per jar
Wash cucumbers, drain.
Split lengthwise and trim off a little the blossom end. (I ended up quartering them to fit the jars better)
Combine, sugar, salt, vinegar and water in a large sauce pot.
Tie spices in a spice bag (I used cheese cloth), add spice bag to vinegar mixture.
Bring to boil then simmer for 15 minutes.
Pack cucumbers into sterile jars, add jalapeno slice, dill and clove of garlic to each jar.
Ladle pickling liquid over cucumbers leaving 1/4" head space.
Adjust two piece caps. Process pints and quarts 15 minutes in boiling water canner.
I got 6 pints out of this and maybe a cup of left over pickling liquid. Incidentally, this was the first canning I've done where a jar didn't seal. That's OK, it's in the fridge and I'll eat them up soon!
Until next time, Eat Well & Keep Digging!
The Gastronomic GardenerGarden blog http://amidwestgarden.blogspot.com/
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