If you read my first blog post on canning, you might remember there being a slight worry that my beautiful dills would end up tasting like metal. Rest assured, we popped open a jar and no metal there, just yummy, tangy dill. In the meantime, I tried my hand at another canning recipe for dill pickles, this time from Ball.
The trouble with pickling recipes is that unless you have tried them in the past, you have no idea if they are replicating until the season is over. Next year I will have a better handle on which recipes to keep and which ones to trash.
Just a short post today as I am about to head to the kitchen to can some crushed tomatoes to have on hand for the upcoming cold seasons. Already, with the help of my awesome friend Shandra, my cold cellar (a work in progress) is stocked with tomato soup concentrate, peach and raspberry jam, ground cherry, watermelon and peach jalapeno jellies, dill pickles (two kinds), pickled pepperoncinis, cowboy candy, carrot cake jam, roasted garlic tomato sauce, roasted jalapeno salsa and spicy dilly beans. I will be sharing those recipes soon and more. Still ahead are the crushed tomatoes, fire and ice pepper jelly (using ice wine), tequilla pepper jelly (a recipe from Shandra’s family), apple pepper jelly, apple butter, more ground cherry preserves including a jam and pie filling… and plenty more. We are running out of canning days but I plan to make the most of them.
Summer harvest is coming to an end and I am anxious to get into my gardens and plant for fall and winter. A gardening post will be up soon,
Classic Dill Pickles
Makes 6 Pints
- 4 pounds of pickling cucumbers
- 3 C sugar
- 2 Tbsp pickling salt
- 6 C pickling vinegar
- 2 Tbsp pickling spice
- Garlic, crushed
Combine sugar, salt and vinegar in a non-reactive pot (stainless steel). Add spices and bring to a boil. Reduce heat and simmer 15 minutes.
Prepare jars by washing in soapy water and then sterilizing in the water bath canner.
Remove jars from canner and put dill and garlic in bottoms. Stuff with cucumbers. Add a little more garlic and dill before filling jars with hot liquid.
Leave 1/2 inch head space and process in water bath canner for 15 minutes.
Wait a few months before popping those lids and digging in for a deeper flavour to develop.