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Saturday, July 7, 2012

How to Make Homemade Pickles

 During my canning extravaganza this weekend I decided to make WD some pickles. He LOVES pickles.
You will need: 
3-4lb of pickling cucumbers (the ones that look like cartoon pickles)
1/2 c canning salt
4 c (32oz) white vinegar
1/2 c sugar
4 c water 
pickling seasoning or dill seeds. 
Canning supplies, 6 pint jars & boiling water canner (really large pot)
yields 6 pints

2. In a 4-5 qt pot, combine water, vinegar, sugar, & canning salt. Bring the brine to a boil. 
3. Wash your cucumbers thoroughly, and remove any stems or blossoms. 
 4. cut your cucumbers into 1/4 inch-ish slices. 
 5. pack them loosely into sanitized jars leaving 1 inch head space (leave 1 inch of space from the top of the jar). 
5. Add 1 tablespoon of pickling seasoning, or dill seeds. 
6. Fill with boiling brine maintaining the 1 inch head space (usually where the glass lip for the lid part of the jar starts is a good estimate.)
Attach the lids and submerge in boiling water in the canner. 
Process filled jars in a boiling water canner for 10 minutes (start timing when the water returns to a boil.) Remove jars from the canner and cool on wire racks. 
Allow to stand at room temperature for 1 week before serving. 
Pickles are good for 1 year. 

I had only enough pickling cucumbers for 6 pints, and enough brine for 8 so I sliced 2 regular cucumbers like spears to use up the left over brine. I read somewhere that you can use the same recipe for regular pickles, you just had to make them spears instead of slices/chips.  
 So this is the completion of my canning extravaganza... for now...
UPDATE: INSTRUCTIONS FOR CANNING OKRA IN THE COMMENTS SECTION BELOW
Between last night and today I now have...
6 quarts and 9 pints of tomatoes
8 pints of pickles
4 pints of corn
1 pint of English peas
1 quart of asparagus
5 quarts of okra
(I also froze 3 quarts of Brussels sprouts, 3 quarts of blueberries, and 8 quarts of strawberries)
(btw... Canning is REALLY bad for your manicure...)

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