Pickles

1 head of dill (in jars with sliced cucumbers - I do spears.) & 2 garlic cloves (I used the minced garlic in the jar you buy at the store - put about a tsp. in each quart).

Then bring to boil: 1 cup canning salt, 4 quarts water, 1 quart white vinegar. Pour solution over the 'cukes' - let jars cool uncovered for 10 minutes.

Put on lids and rings. Put in oven at 200 degrees for 15 minutes, then lower temp. to 150 degrees and leave jars in for another 45 minutes. Put jars directly on the oven rack, and NOT on a cookie sheet! After the time is up, shut off oven and let jars sit til they are cool. Store or put in the refrig. to get them good and cold. DELICIOUS!


*.pantry is fine....they just eat through them quickly so they put them all in the fridge

Jocelynn's Canning Tips :-)

Tomatoes: I do the "cold pack" method..put tomatoes in the jar uncooked, place in cold water in the "on-the-stove-canner" and after the water comes to a boil, time it for 45 minutes...it takes a while but I don't pressure can


If you want to save some time with the canning, after you core and peel the tomaotes, put them in a large pan and heat them hot, having your jars in hot water , then pack your hot jars with the hot tomaotes and place them in the canner (like the one we have) into hot water and your "heating to boil time" will be alot less...then after they come to a rolling boil time it to 45 minutes.This method is called "hot pack'... I just prefer the cold pack


wash them, put them in boiling water just long enough to loosen the skin, place them in ice cold water, take them out and core , and remove the skin..I then cut mine up but you don't have to, and place them in the clean jar, add 2 tablespoons of lemon jucie or white vinegar (doesn't change the taste at all, just adding acid to help the preservation process), add a teaspoon of canning salt, place them in the canner , let it come to a rolling boil, time them for 45 minutes...take them out, let them cool

Canning Pickles

Dill Pickles

 http://suburbansettler.blogspot.com/2010/07/classic-canning-dill-pickles-from.html


Sweet Pickles


 http://www.food.com/recipe/Sweet-Cucumber-Pickles-98391

Dill Pickles

 

HOMEMADE DILL PICKLES

7 lbs. cucumbers, sliced

Soak overnight in 2 cups lime and water. Cover cucumbers completely with water.
......Rinse 3 times thoroughly with clear water. Lay on towel to dry.

Wash jars. Cook 2 quarts apple cider vinegar and 4 quarts water, 1 cup salt. Cook to hard boil. While waiting for mixture to boil, pack jars with cucumbers. Pour hot tap water over cucumbers. Let set 10 minutes. Drain water. Add 1 teaspoon dill seed and 1/2 teaspoon crushed red pepper, 1 1/2 cloves garlic to each jar. Boil jar lids.

Fill jar with boiling vinegar mixture. Seal with hot lids. Let sit for 7 days before opening.

Trina's Sweet and Tangy Pickles

Ingredients

• 1/2 onion, thinly sliced ( I left this out... we don't like onions:)
• 2 medium cucumbers, thinly sliced
• 1 cup water
• 1 cup cider vinegar
• 1 1/2 cups sugar
• Pinch kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seeds
• 1/2 teaspoon pickling spice

Directions

Combine onion and cucumber slices in a clean spring-top jar.

Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. (This liquid was enough to fill 2 pints of pickles) So you might want to double to make more jars. :)


***No need to seal the jars if you are eating them within a week!