We finally got a crappy weekend weatherwise. I say that in a year when it’s been almost too nice; people are wandering around with a glazed expression begging for rain. I will gladly sacrifice pretty artistic photos for crappy lighting and rain.
I wish I was joking.
Since it was finally under 105 degrees (again, I wish I was joking), I took the opportunity to run to Niagara County Produce and pick up cucumbers. Many, many cucumbers…
I didn’t use all of my free jars. Just most of them…
*all with apple cider vinegar-
dilly beans- dill pickle recipe with 1/2 tea crushed red pepper
jalapenos- dill pickle brine, no seasoning (last batch overpowered everything i tried to use the peppers for)
double hot- dill w/ crushed red pepper and jalapenos
refridgerator- dill w/ crushed red pepper
dill- dill, no garlic
spicy dill- dill w/ crushed red pepper
Spicy Dill Brine-brine makes 2 pints with brine left over
adapted from The Complete Book of Small Batch Preserving
*cucumbers- 4 good sized pickling cucumbers gave me 2 pints of pickles, pretty consistently throughout this batch
2 cups apple cider vinegar
2 cups water
2 tablespoons canning salt
1 tablespoon sugar
Per Jar- 1/2 to 1 Pint Jar
1 1/2 tea dill seed
1/2 tea crushed red pepper
1 clove garlic
add brine ingredients to a stainless steel pot and bring to a boil.
Add dill, garlic, and pepper to bottom of each prepped jar. Cold pack with cucumbers, making sure to pack tightly. Add brine to within 1/2 inch of top of prepped jar and work a chopstick between sides of jar and cucumbers. Add lid and ring; bwb process for 10 minutes.
Bloggers-I have started a new group board on Pinterest. Open to all DIY, craft, food, or other creative blogs, I would love to have you join. Joining instructions are posted on the board-join here.
Please, stop by this week’s Inspired Weekends!