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Garlicky Dill Pickles

My first canning experience all by myself I made a huge batch of dill pickles.  Dill Pickles Recipe – Allrecipes.com gave me all the guidance I needed.  These pickles turned out great.  Crunchy and garlicky, I can eat them one after the other.  If you don’t care for garlic cut the amount in half or leave it out.

Homemade pickles are so much better and cost-effective.  If you have never canned just start with a small batch and have some fun.  The kids get a great kick out of canning and making their own pickles.

Garlicky Dill Pickles:

  • 8 lbs. pickling cucumbers 3-4 inches long
  • 4 cups white vinegar
  • 12 cups water
  • 2/3 cup pickling salt
  • 16 cloves of garlic, peeled and halved
  • 8 sprigs fresh dill
  • 8 heads fresh dill

Wash cucumbers, and place in the sink  with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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Pickled Dill Carrots

After pickling green beans and pickles last year, I wanted to expand my canning and try something new.  I had tasted a pickled dill carrot at a friend’s house and to be honest with you had never thought to do carrots.  I went searching for pickled carrots and found Dilled Carrots | Cooking Mamas.

As it turns out it is nearly the exact recipe I use for pickles and beans.  They look tasty and can’t wait to update you when I open a jar.  Unfortunately it will take at least 2 weeks before they are ready.

Pickled Dill Carrots:Dill Pickled Carrots

  • 6 cups white vinegar
  • 2 cups water
  • 1/2 cup pickling or canning salt
  • 7 cloves garlic
  • 17 heads fresh dill or 1/2 tsp of dill seed per jar
  • 1/4 tsp red pepper flakes per jar, optional
  • About 5 lbs. carrots, baby or sliced

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.

Place 1/2 to 1 clove of garlic, 1 head of dill and 1/2 tsp of hot pepper flakes, if using, in each hot jar. Slice carrots into sticks that work with the mason jars you have, allowing for the tops to sit 1/2″ below the last jar thread. Pack carrots into hot jars and top with second head of dill.

Ladle hot brine into jars to cover carrots, leaving 1/2″ head space.  Wipe the rims and center the lids on jars.  Attach the screw band until tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes, adjusting for altitude. Remove canner lid.  Remove jars to a towel and allow to cool completely and store.

Dill Pickled Carrots

Best Bread and Butter Pickles

My husband’s family loves bread and butter pickles.  I remember Mr.Picky telling me how much he likes them, personally I am a dill pickle girl.  In fact I thought I hated bread and butter pickles, as it turns out it is probably just store-bought ones I dislike so much.

Best Bread and Butter Pickles
Last year I had canned dill pickles and dill beans, amongst numerous other things.  I thought I was through with canning when my grandmother gave me one large cucumber after the other.  The cucumbers were nice slicer cucumbers but I could only eat so much.  I decided I would look up a recipe for bread and butter pickles and give it a whirl.  Bread and Butter Pickles II Recipe – Allrecipes.com had the best ratings so it was the recipe I went with.

This recipe was amazing and not too sweet.  It turns out I do like bread and butter pickles.  I especially love the peppers and onions in the jar as well.  Sometimes we top our sandwiches with the pickles or I will chop up the peppers,onions, and pickles to make a relish.  The relish is particularly wonderful in tuna salad.

Best Bread and Butter Pickles:Best Bread and Butter Pickles

This recipe yields 8 – 1 quart jars

  • 25 cucumbers, sliced
  • 6 onions, thinly sliced
  • 2 green peppers, diced
  • 3 cloves garlic, chopped
  • 1/2 cup salt
  • 3 cups cider vinegar
  • 5 cups white vinegar
  • 2 Tbs mustard seed
  • 1 1/2 tsp celery seed
  • 1/2 tsp whole cloves
  • 1 Tbs ground turmeric

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.

In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Or can in a water bath for 15 minutes.  Allow to cool before storing.

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