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Boe
Brenda
Les
Valria

The First Pickles of 2009…

Today, in preparation for next Saturday’s Block Sale, I canned kosher dill pickles, and since the canner was hot, I made 5 quarts of pickled veggie mix, too – something of a California Mix. Now, I know they sell that “California Mix” in the stores, but it is, quite frankly, nasty. But, my version is mighty tasty.

But first, pickles! I like to make a simple Garlic Dill, and I can tell you it’s insanely easy to make. Check it out!

Start with pickling cucumbers – I began with 10 pounds.

Cut off the rounded ends – Partly, I did this so it would fit better into the jar, and partly because I don’t really like the odd pointy end of the pickle.

Soak the cucumbers in a saltwater solution. Approximately 2 tablespoons of water per quart of water. I put a plate on top to keep the cucumbers under water.

Now, this is where I had to stop taking pictures because my hands were full, but I can talk you through it.

On the stovetop, get your canner hot – not boiling, but water simmering well. Read the instructions that come with your canner – since we’re doing these in vinegar, you don’t have to use a pressure canner – just a simple boiler.

On a back burner, start warming your vinegar. Don’t boil it! Don’t get near the vinegar steam. Just let it get hot – if it’s bubbling at all, then it’s too hot. Vinegar steam can kick your @$$, so don’t get it near your respiratory system.

Your jars should be completely cleaned – either in the dishwasher, or handwashed in really hot water. If you handwash, make sure to get all the soap rinsed off!

Now, take your jars and put them in the canner – empty, of course – and let them simmer for about 5 minutes. This phase is just to sterilize the jars. After they’ve been simmering for about 5-6 minutes, take them out, and empty the water inside. Set them onto a clean work surface (cutting board, etc.)

Now, in each pint jar, add 2 cloves of garlic (give each clove a little smash – add three if you like!), a few peppercorns, a good heaping tablespoon of dried dill, a couple teaspoons of kosher salt, and a slice of lemon. If you’re doing quarts, just double the amount you’re putting in. If you like them spicy, add a pinch of crushed red pepper – a little goes a long way, so don’t get too crazy!

Now, you’re ready to pack your cucumbers into the jars. You can do chips, chunks or spears – pick your favorite. Remember, the smaller the pieces, the faster they’ll cook, and the less crunchy they might be. For these, I did spears. Jam as many in the jar as you can, but allow yourself about a half-inch gap between the top of the cucumbers, and the top of the jar.

After you’ve packed your cucumbers into the jars, pour the warm vinegar from that back burner over the cucumbers until the jars are filled to the top of the cucumbers — still leaving a little gap between the top of the food, and the top of the jar.

Now, in a saucepan, simmer about an inch of water. Drop the flat seals into the simmering water for about 30 seconds – be careful to keep them from sealing onto one another! – after they’ve simmer for 30 seconds or so, drop them onto the top of the jars, and put the tightening ring on the jar. Don’t overtighten – just turn the rings until you meet resistance.

Now, place the jar into the canner, on the rack. Most canners will fit 5 or 6 jars. Leave a little bit of space between each jar so they don’t clatter into one another and potentially break.

Once your canner is filled, set the timer for 15 minutes. Add your jars, It’ll take about 5 minutes to get the heat back up, and then it’ll spend about 10 minutes of processing. Once your timer beeps, take your jars out and put them in a cool, dry location AWAY FROM BREEZES AND DRAFTS!!! You don’t want the temperature to drop too quickly – you’ll risk the jars cracking or breaking.

This batch yielded up about 10 pints, and 2 quarts. I’ll sell the pints at the neighborhood sale on July 11th, and keep the quarts for home

And, the California Mix! This is just a simple veggie mix that I have come to enjoy as a cold snack in the summer. I did a mix of cauliflower, carrots, celery, and yellow bell peppers. It’s also tasty with added caperberries or olives!  I did them basically the same as the pickles, but for the seasoning, I did a wheel of lemon, a heaping teaspoon of Italian Seasoning, three cloves of garlic, and a tablespoon of toasted dried onion. Pack and process the same as the pickles.

Once they’ve cooled sufficiently, put them in a cool, dark, dry place. Put one in the fridge, once it’s chilled, open and enjoy!

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Posted by Les on July 4th, 2009 under Food Preservation

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