Pickles

 

We love to make pickles.  I have serious space in the garden dedicated to cucumbers and we will still get more from the Mennonites down the road.  We love to make them because we love to eat them.  My kids think they are a side dish instead of a condiment.  Brianna is almost the sole eater of the dill, but she goes through at least 6 pints a year.  Jack and Lucy eat the above bread and butter.  I am almost embarrassed to say it takes over 20 pints to keep them in the green.  I do more pickles than applesauce.  The dill have a nice grey green color.  Very clear and sharp.  The bread and butter have a brilliant yellow green.  I love the look of the contrast on the counter.  Of course the smell as they are cooking is excellent for clearing any sinus problems one might have.

Hamburger Dill Chips

4 lbs 4 inch cucumbers (curby’s work great)

6 Tblsp canning salt

4 1/2 cups water

4 cups vinegar

14 heads fresh dill (1hd= 2tsp dill seed)

3 1/2 tsp mustard seed

14 peppercorns

Wash cucumbers; drain. Cut cucumbers into 1/4 inch slices. Combine salt water and vinegar in saucepan and bring to a boil.  Pack cucumbers into hot jars leaving a 1/4 inch head space.  Really shove them in.  You should get about 7 pints.  To each jar add 2 heads of dill (I use the seeds) 1/2 tsp mustard seeds and 2 peppercorns (do not use ground pepper- it muddies the brine and tastes funny)  Ladle hot brine over cucumbers leaving 1/4 inch head space.  Adjust lids and bands and process in a hot water canner for 15 minutes.  The pickles will not be ready to eat for at least 6 weeks.

Bread and Butter Pickles

4 lbs 4-6 inch cucumbers cut into 1/4 inch slices

2 lbs onions thinly sliced (remember you eat the onions as well so don’t cut too small)

Layer the cucumbers and onions with 1/3 cup canning salt and cover with ice cubes or very cold water.  Let stand for 1 1/2 hours.  Drain rinse drain again. 

In a large saucepan, combine and bring to a boil

2 cups sugar

2 Tblsp mustard seeds

2 tsp tumeric

2 tsp celery seed

1 tsp ginger

1 tsp peppercorns

3 cups vinegar.

Add the drained cucumber and onions and return to a boil.  Pack hot pickles and liquid into hot jars (it will make about 7 pints)  Leave 1/4 inch headspace.  Adjust lids and bands.  Process for 10 minutes in a boiling water canner.  ( it takes less processing time than dills because the entire product was hot going into the jars)  Wait several weeks before enjoying.