Jun 24 2010

Picked a Peck of Pickles…

By Heather

I mentioned the other day that my canning was a success... I wanted to share the recipe, because while I haven't tasted this batch, we did taste them in class and they were awesome.

This recipe comes from my canning instructor, Marla Luther who got it from a USDA canning book.

Recipe: Reduced-Sodium Sliced Sweet Pickles

Ingredients

  • Brining Solution:
  • 1 qt distilled white vinegar
  • 1 tbsp canning salt
  • 1 tbsp mustard seed
  • 1/2 cup sugar
  • Canning Syrup:
  • 1 2/3 cups distilled white vinegar
  • 3 cups sugar
  • 1 tbsp allspice (Jamaican, preferably)
  • 2 1/4 tsp celery seed
  • 4 lbs (3-4") pickling cucumbers

Instructions

  1. Wash cucumbers, discard ends
  2. Slice into 1/4" slices (food processors are your friend)
  3. Combine all the ingredients for the brining solution and bring to a boil.
  4. In small batches, add cucumbers to brine and process 3-4 minutes until color becomes dull green.
  5. Drain slices in colander.
  6. Combine canning syrup ingredients and bring to a boil.
  7. Tightly pack cucumbers into 4 - 5 pint jars.
  8. Fill jars with canning syrup leaving 1/2" headspace.
  9. Wipe jars clean!!
  10. Process 10 minutes.

Quick Notes

I used high quality sea salt since I haven't been able to find canning salt yet. It's important not to use regular salt with iodine. Some of the cucumbers I used were larger than they called for... they had seeds, which is what you're trying to avoid, but I can live with it.

Microformatting by hRecipe.

So, those monster zucchinis...

The left and right ones are just over 1 lb each. The middle one... 2 full pounds!

Finally, I shared this on Facebook the other day, but I wanted to share it here too... A beautiful triple lily I had no idea grew in our yard.

This post is part of Fight Back Friday on Food Renegade.

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Categories: Canning, Maryland Local Food
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Comments
  • Melodie says:
    June 25, 2010 at 1:49 pm

    My best friend makes pickles all the time. She pickles just about everything actually. This recipe will come in handy when the cucumbers are in abundance. Thanks! I invite you to link up at my Vegetarian Foodie Fridays carnival too if you like. Would love to have you.

    Reply
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