Pickle-Making Extravaganza 2008

Onion-Garlic Pickles, Kosher Dill Pickles, & Bread and Butter Pickleswere all on the agenda for the past two weeks.  So far I’ve canned six dozen or so pint jars of pickles.  I talk about canning a lot on here and not only do I really enjoy it, but it also brings in money when I sale my creations at the farmers’ market, my parents’ tree farm, and on my etsy website.  I think canning scares a lot of people–even those who are great cooks–but it doesn’t need to.  Here’s some pictures of all the fun I had last week (and look how easy):

We use both an heirloom variety cucumber called simply “Pickling Cucumbers” and another variety called “Burpless”.

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I usually cut my cucumbers and put them in a gallon container (with the quarts marked) for easier measurement.  With the Onion-Garlic Pickles I slice them length-wise, with the Kosher Dills I quarter them, and with the Bread and Butter Pickles I slice them width-wise.

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With some pickles you submerge the cucumbers in a cold bath for usually three hours (the ice needs to melt completely), others you simply pack into the jars to wait while you make the juice.

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While the cucumbers are doing their “thang” you have to make the juice.  This picture shows the Dill Pickle mixture waiting to boil on the stove.

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Finally, you pour the juice over the cucumbers (which have been placed in hot, sterilized jars) and then place them in a hot water bath from anywhere between 10 – 15 minutes.

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….and it doesn’t hurt to have an audience while doing all this work.

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3 Responses to Pickle-Making Extravaganza 2008

  1. Randall July 18, 2008 at 12:25 pm #

    YUM! The onion garlic ones sounds delish!

  2. Rachel July 18, 2008 at 2:35 pm #

    Wow! So much work, but I bet that they are amazing! They all sound great! I love pickles. Do you do beans too?

  3. jenni July 22, 2008 at 4:45 pm #

    Yum the onion garlic do sound good. Sorry to hear about your grandfather.

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