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Tuesday, September 21, 2010

Homeade Pickles

OMG!  I am so proud of myself!  These pickles are yummy!  I had such an abundant cucumber crop this year, a friend suggested I pickle them.  So I thought I'd give it a try.  Luckily my mom was in town to help.  The best part about these pickles is they've got a kick! I added a couple slices of habinereo pepper in the bottom.  Here's how you do it!  Got this recipe online from allrecipes.com, and then tweaked it a bit... 

Ingredients

  • 8 pounds 3 to 4 inch long pickling cucumbers
  • 4 cups white vinegar
  • 12 cups water
  • 2/3 cup pickling salt
  • 16 cloves garlic, peeled and halved
  • 8 sprigs fresh dill weed
  • 8 heads fresh dill weed
  • Habinero pepper slices.  1 or two slices per bottle (careful, don't scorch your neighbors!)  

Directions

  1. Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
  2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
  3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
  4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
  5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.


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