Sweet Hot Garlic Dills
3# (plus one 4-inch) cukes
Brine
480g vinegar
240g water
150g sugar
Per Pint Jar
1 clove garlic
1 head dill
1 1/2tsp pickling salt
1 hot pepper
JSP/RWB10(16oz)15 (32oz)A1700(15)(20)
Yielded 5 pints.
Showing posts with label pickles. Show all posts
Showing posts with label pickles. Show all posts
Monday, August 29, 2022
Monday, July 31, 2017
July 2017
Watermelon Pickles
from the Ball Blue Book
2.5 qts (500g/qt) trimmed rind
1/2gal water
1/2c salt
3 1/2c sugar
1 small lemon
1 1/2 cinnamon sticks
1c vinegar
1/2T allspice
1/2T cloves
1/8tsp mustard seeds
This batch didn't seem as good as the last batch.
from the Ball Blue Book
2.5 qts (500g/qt) trimmed rind
1/2gal water
1/2c salt
3 1/2c sugar
1 small lemon
1 1/2 cinnamon sticks
1c vinegar
1/2T allspice
1/2T cloves
1/8tsp mustard seeds
This batch didn't seem as good as the last batch.
Thursday, September 10, 2015
6 September 2015
Sweet Garlic Dills (The Complete Book of Small-Batch Preserving)
1c sugar
4c vinegar
2c water
1/4tsp tumeric
4T pickling salt
Combine and bring to a boil.
4.6# pickling cucumbers ($5, farmer's market)
Per pint jar:
1/2-1 clove garlic (55g total (1 head, $1, farmer's market) medium Germen hardneck garlic)
1 head dill
1/8tsp celery seed
Yielded 8 pints. Seven were canned (JSP/RWB10(16oz)15(32oz), one was left as refrigerator pickles.
Hmmm. Not quite sweet enough.
1c sugar
4c vinegar
2c water
1/4tsp tumeric
4T pickling salt
Combine and bring to a boil.
4.6# pickling cucumbers ($5, farmer's market)
Per pint jar:
1/2-1 clove garlic (55g total (1 head, $1, farmer's market) medium Germen hardneck garlic)
1 head dill
1/8tsp celery seed
Yielded 8 pints. Seven were canned (JSP/RWB10(16oz)15(32oz), one was left as refrigerator pickles.
Hmmm. Not quite sweet enough.
Monday, June 22, 2015
22 June 2015
Pickled Northern Pike
1/2T pickling spice
1T pickling salt
1/2c sugar
1 "ring" dried onion
Didn't have enough fish for a quart, so am halving it for a pint.
1/2T pickling spice
1T pickling salt
1/2c sugar
1 "ring" dried onion
Didn't have enough fish for a quart, so am halving it for a pint.
Tuesday, June 9, 2015
8 June 2015
Watermelon Rind Pickles
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
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