Saturday, August 3, 2013

Homemade Saturday

A couple weeks back I had a bunch of cucumbers from the garden and decided to give making pickles a try....  I found a recipe at Serious Eats for Refrigerator Garlic Dill Pickles. 

I ended up doing spears and chips.... The spears I left for a week before I cracked them open and they were great! A little spicy too... I put in extra garlic and red pepper flake.... Very easy to make too!! I change in ingredients, since I made them "my way".... you can also can these to make them shelf stable too... Which is included below in the directions...

Tree's Garlic Dill Pickles

  • 3 lbs cucumbers
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups filtered water
  • 2 tablespoons pickling salt
  • 8 garlic cloves, peeled (I used about 10-12, since I wanted them extra garlicky)
  • 3 teaspoons dil
  • 2 teaspoons black peppercorns
  • 2 teaspoon red chili flakes
  1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
  2. Wash and dry cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
  3. Combine vinegar, water and salt in sauce pan and bring to a boil.
  4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
  5. Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
  6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
  7. Wipe rims and apply lids and bands (don't screw them on too tightly).
  8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
  9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
  10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
  11. Let pickles rest for at least one week before eating.

    Here is what they looked like before I put the brine in the jars....
Tonight we are having our Saturday Night Magic Night Cookout and I've broken out the chips,... Hope everyone likes them!!

Here are my picking from the garden on Thursday... 3 cucumbers, 1 zucchini, Cherry and Roma Tomatoes, Green Beans, JalapeƱos and habaƱero.... I think, one of my zucchini plants is about done... The other is still going and might have a few more in the works.....

I should have my first egg plant soon... There was a small "fruit" the other day.... and I am sure I will be overloaded with tomatoes here soon..... Zucchini is phasing out and tomatoes are next! :oP

No comments:

Post a Comment