Ok, so this post may be a little overdue. But I still wanted to show you guys my last canning experiment.
In July, I canned for the first time ever by myself. I could have picked something seasonal, but I had homemade lemon curd on the brain. I still have half a jar left (which I’ve been eating on Whole Wheat Zucchini Banana Bread and my own creation – cashew butter and lemon curd sandwiches….TO DIE FOR!).
The other thing I just had to learn to do was make homemade pickles. I tried Garlic Dill Pickles and Bread and Butter Pickles using the water bath canner from West Bend. The dill pickles turned out fabulous and I’ve been giving jars away as gifts. The bread and butter pickles? Inedible. They shrank and went limp (insert the part where I tell you to get your head out of the gutter!). But seriously, I was not happy and I don’t know what went wrong. I followed a recipe from the Ball canning company. Until I figure that mess out, here is the recipe for the Garlic Dill Pickles. But beware, they are very vinegary (which probably means that Brigitt will love these!).
Garlic Dill Pickles
From Food in Jars
Makes 8 pints
2 overflowing quarts of pickling cucumbers, sliced into fat coins
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)
¼ teaspoon crushed red pepper per jar (2 teaspoons total)
8 dill heads (1 per jar)
½ teaspoon black peppercorns per jar (4 teaspoons total)
Wash and slice the cucumbers.
In a large sauce pot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving ½ inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
Pickles can be stored in a cool, dry place for up to a year.
To make refrigerator pickles, pop the jars directly into the fridge once they’re cool.
Question: Have you ever made anything that has turned out completely wrong? My other kitchen fail that I can’t forget was making a spinach and artichoke mac and cheese from Rachel Ray. It said to broil for 30 minutes in the oven. That was obviously wrong because it was burnt after 5!