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