Monday, August 17, 2015

Spicy Garlic Dills

I'm still doing a bunch of pickling. I did another batch of Pickled Peppers the other day. I also did a couple batches of pickled cucumbers. The first batch is based on a Baby Kosher Dill recipe from Summer in a Jar by Andrea Chesman.

I feel  like I should clarify some things about the pickling recipes I've been posting. They are based upon the recipes in the Summer in a Jar book. AND. I've cautioned you in the past about following canning recipes precisely as they are written to ensure food safety. That is still true. The adjustments I made to the pickled pepper recipe was to cut the amounts of the ingredients in half for the pint jar instead of the quart. I also adjusted the processing time to meet more current processing times. In today's recipe, I added different amounts of spices. That's it. Otherwise the recipe has the same amount of vinegar, cucumbers, water and pickling salt as the original (and those are the important elements). Well, and I adjusted the processing time only because 5 minutes for a quart isn't even heard of in today's times.
Also, to make sure the cucumbers stay crisper, I still prepare them with a salt/ice cube soak:
Begin by washing pickling cucumbers and removing about 1/4" off the blossom end. Leave small cucumbers whole. Cut larger cucumbers in quarters, lengthwise. Place prepared cucumbers into a large bowl. Sprinkle cucumbers with pickling salt just enough to cover (between 1/2 to 1 cup).
Then cover the cucumbers/pickling salt with ice cubes. Refrigerate overnight (or 8-12 hours). Before beginning to start the pickling process, rinse and  drain well. If the cucumbers taste salty at all, repeat the rinse and drain step. Now, you're ready to begin pickling.
Spicy Garlic Dills (by the quart):
If making pints, cut the amounts in half.
1 Tbsp. dill seeds
1 tsp. black peppercorns
1-1/2 tsp. pickling salt
1 tsp. dried garlic (or 4 garlic cloves)
1/8 tsp. to 1/2 tsp. dried red pepper flakes (depending on how spicy you like your pickles)
1 tsp. mustard seeds
1 quart prepared pickling cucumbers
1-1/2 cups white vinegar
Boiling water
Into each sterilized quart jar, pack with 1 Tbsp. dill seeds, 1 tsp. black peppercorns, 1-1/2 tsp. pickling salt, 1 tsp. dried garlic (or 4 garlic cloves), 1/8 tsp. to 1/2 tsp. dried red pepper flakes (depending on how spicy you like your pickles), 1 tsp. mustard seed and 1 quart of prepared pickling cucumbers. Add the 1-1/2 cups of vinegar. Fill the rest of the way with boiling water, leaving 1/2 inch head space. Seal. Process quarts and pints in a boiling water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.
Happy Pickling!

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