Canning Pickles!!!

A few years ago, T wanted to make pickles. We couldn't find small cucumbers, so after a weak attempt at finding them we gave up the effort, and hadn't much thought about it since. Well at a local garden here they have the perfect cukes for pickling, so we got a few pounds and tried a couple pickle recipes. I tried refrigerator pickles and Todd actually canned some. I like both, mine are pretty vinegary and his are really good, but they have a pretty strong 'something' after taste, he loves them so I don't say much. I think things always taste better to you when you put the work into them.

Here are the two recipes:

Kashina's Refrigerator Pickles

3 1/2 Cups Water
1 1/4 Cups Vinegar
1 TBsp Sugar
1 TBsp Salt
4 Cups Cucumber Spears (the brine fills approx. two quart jars so just fill two quart jars)

1-2 cloves garlic per jar
2 heads of fresh dill per jar
2-5 seeds of dill
*next time try 1/4 tsp of pickling salt in each jar just for kicks.

Stir water, vinegar, sugar, and salt in a sauce pan bring to a boil, remove from heat and cool completely.

Place cloves of garlic, dill, dill seeds, and cukes in jars, pour brine over cucumbers. Seal with lid, you can either let it sit on the counter for up to three days or you can place directly into fridge. Don't eat for at least three days. When pickles are all gone I reuse the brine.



Todd's Pickles
For these we used Pop's Pickles as a base. Todd added his own spices and he really really likes them.

Brine

4 cups water

 4 cups distilled white vinegar

 3/4 cup white sugar

 1/2 cup pickling salt

Per Jar

1-2 Cloves of Garlic

1-2 Heads of Dill

Mustard Seeds

Dill Seeds

Red Pepper Flakes

Place cucumbers in a large pot or a clean sink and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry. (this helps them stay as crunchy as possible)

Place the water, vinegar, sugar, and pickling salt into a saucepan. Bring to boil, then simmer for 15 minutes.

Sterilize the Jars. I place them in the oven at 225 for 10 or so minutes. Sterilize the lids and seals in boiling water for at least 5 minutes. The jars should be hot or they may break when you place them in the canning water.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.