Friday, February 27, 2009
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Monday, February 9, 2009
Sunday, February 8, 2009
Saturday, February 7, 2009
Quick Baby Garlic Dills by the Quart
This recipe yields one quart, so you can multiply if you want to (no more than 7 times per batch though). It's designed for home gardeners that pick and pickle in the same day.
I have found that Asian markets tend to have pickling cukes when other stores do not....of course, I live in Oregon.
1 quart pickling cucumbers: thoroughly washed, blossom end gently scrubbed off (this maintains a crispy pickle)
2 fresh dill heads or you could use 2 T dill seed if you really had to
1-2 fresh hot chilies, halved
2 or more garlic cloves
1 bay leaf
2 t pickling salt (no iodine!)
1 cup distilled white vinegar
Wash jars and keep hot until needed. Prepare lids as manufacturer recommends.
Pack the hot jars with cucumbers, then fill with the rest of the dry ingredients. Pour one cup vinegar into quart jar. (If you're making 2 pint jars, use 1/2cup per jar..duh, but that's what the recipe says) Now, fill the jar with boiling water so there is ½ inch of space at the top of the jar. Wipe jar rim with a clean cloth and attach lid.
Process by placing jar(s) in a canner filled halfway with warm water. Then add hot water to a level 1 inch higher than jar(s). Heat the water to 180-185 and maintain this temperature for 30 minutes.
You just made yourself some pickles!