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OH to be down south...we have zero tomatoes yet. It's been much too cold and rainy.

But we have sun pickles!!! In a 4 gal jar -

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DBF found the jar at a flea market many years ago. It was sitting in the garage holding old golf balls! We were trying to figure out what in the world we were going to put all of the pickles in when it dawned on him. They should be done today - can't wait to try them!!

Recipe is very simple - vinegar/water/canning/pickling salt (don't ask me how much because I can't tell ya). He combined the three in an enamel pot until the salt was dissolved and simmered it for a little while. We like alot of garlic so we used 1 head per gallon (so 4 for this batch.) I peeled each clove and crushed it. We scrubbed and soaked the cukes in cold water and then cut an X into each end, probably 1/2 to 3/4" down. Layered the cukes around the outside and then filled inside the bottom layer. In went garlic, onions, fresh dill heads, and peppercorns. Next layer - do it again til the jar is packed.

We put plastic wrap over the top and screwed down the lid so it's on but not tight. Set in the sun in a corner of the garden for...oh...probably 4-7 days depending on how much sun you get. The more sun, the less time it takes. Check it each day and adjust the lid.

Today we're going to cut them into spears and pack into 1-quart mason jars because now they must be stored in the fridge (and there's no way that big 'un will fit!) They don't keep as long as when you can them in the hot water bath but no worries - they won't be around long!
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You can search sun pickle recipes for the brine measurements; it's pretty standard.
 

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