It has been such a great idea. I noticed that many people who thought they did not want a whole pickle (Could not quite understand) grab a toothpick an try them. Also it is so nice to have a small bowl of these pickle chunks to go with just a bite of cheese.
This combo goes well with crackers and cheese. One of our BBQ's I chopped up a jar of them and everyone used it on their hamburger and hot dog's.
Ingredients
8 pounds of pickling cucumbers
48 garlic cloves 5 to 6 per jar
1/4 cup of sugar
1/2 cup of canning salt or Kosher Salt
1-2 quarts of vinegar
1 quart of water
1 tablespoon of mustard seed
3 tablespoons of pickling spices
Fresh green or dry dill (1 sprig per jar)
Combine your sugar, salt, vinegar and water in a large stainless steel pot. Add your pickling spices to your brine in the pot and simmer for 15 minutes. I just realized with all the pictures I take and I take a lot. I have none of brine, huh what a funny thing!
While your brine is simmering chop your cucumbers into bite size pieces.
Pack your cucumber's chunks, garlic cloves and dill into the sterilizer jars, leaving a 1/4 inch of headspace.
Ladle hot liquid into jars and again leaving the 1/4 inch head space.
Remove air bubble. Wipe the rim's of all your jar's.
Adjust two piece caps.
Process for 15 minutes in a hot water bath. Carefully remove the jars from the water-bath. Let your jar's cool completely then remove the twist part of the cap. Clean you jar's and store in a cool dark place. Do not store your jar's with the twist part of the cap on and make sure you store "Clean" jars.
The longer they sit the richer the taste of the garlic. Let them sit for at least 2 week.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.
8 pounds of pickling cucumbers
48 garlic cloves 5 to 6 per jar
1/4 cup of sugar
1/2 cup of canning salt or Kosher Salt
1-2 quarts of vinegar
1 quart of water
1 tablespoon of mustard seed
3 tablespoons of pickling spices
Fresh green or dry dill (1 sprig per jar)
Combine your sugar, salt, vinegar and water in a large stainless steel pot. Add your pickling spices to your brine in the pot and simmer for 15 minutes. I just realized with all the pictures I take and I take a lot. I have none of brine, huh what a funny thing!
While your brine is simmering chop your cucumbers into bite size pieces.
Pack your cucumber's chunks, garlic cloves and dill into the sterilizer jars, leaving a 1/4 inch of headspace.
Ladle hot liquid into jars and again leaving the 1/4 inch head space.
 |
| Some jar's get hot pepper's ! |
Remove air bubble. Wipe the rim's of all your jar's.
Adjust two piece caps.
Process for 15 minutes in a hot water bath. Carefully remove the jars from the water-bath. Let your jar's cool completely then remove the twist part of the cap. Clean you jar's and store in a cool dark place. Do not store your jar's with the twist part of the cap on and make sure you store "Clean" jars.
The longer they sit the richer the taste of the garlic. Let them sit for at least 2 week.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.
Why is there such a difference in the amount of vinegar to use, from one to two quarts? How do you know how much vinegar to use?
ReplyDeleteGreat question with any pickle recipe the amount of vinegar for me is how Tart do I want the pickles. More vinegar ore bite!
DeleteWhy do the screw tips have to be removed?
Delete