Tuesday, 22 July 2014

Garlic Dill Pickles!

A couple of days ago, we came back from vacationing in Penticton, BC.  The twins had a week of Battle Camp at Okanagan Hockey School, whilst the rest of us filled our days floating down the canal and sampling the local produce.

Speaking of which, when we left, I purchased 40 pounds of pickling cucumbers, plus 40 pounds of peaches, and 20 pounds of apricots.  I've yet to can the peaches and apricots but I just finished pickling the cucumbers.

Below is 30 (thirty) 1-litre jars of Garlic Dill Pickles (recipe below).  Also, shown is one 500-ml jar of pickled red jalapeño peppers.  I bought too many peppers for the dill pickles so I crammed them into a jar and pickled them.

Here's the recipe for the pickles:

Garlic Dill Pickles

Pickling vinegar (7%)

1 tablespoon Pickling salt

1 teaspoon Pickling spice
¼ teaspoon Bernardin Pickle Crisp
1 teaspoon (heaping) Minced Garlic
1 Fresh dill head
1/3 of a Jalapeño pepper

Pickling cucumbers

Bring to a boil a 50:50 brine of water and pickling vinegar.  Keep hot.

Into each 1-litre jar add salt, spice, crisp, garlic, dill, and jalapeño.  Pack cucumbers into jar.  Fill with brine.  Process in boiling water bath 15 minutes.