Yesterday was a canning and freezing day for us. We've been doing everything in small batches, as we have to go with the flow of our garden. We picked a bunch of chili peppers, jalapenos, and a few cucumbers this week to pickle. We also were able to freeze some bell peppers and shredded zucchini. Thankfully our pickling recipe is versatile, and we can use it for both cucumbers and peppers with a few easy adjustments. For the basic pickling "juice" we boiled 4 cups of water, 4 cups of vinegar and 4 TBSP of pickling salt (pretty simple to remember, and really easy to cut in half or double)! This receipe makes about 8-10 pints.
For our Dill Pickles:
Fill pint jars with sliced cucumbers, a garlic clove, and a sprig of fresh dill. Pour the boiling vinegar/water combination over the cucumbers, and leave a half inch head space from the top of each jar. Process in a water bath canner for 10 minutes.
For our Pickled Peppers:
Fill pint jars with hot peppers (we did some with chili peppers, and some with jalapeno peppers), a few onion slicies, and chopped chives. Pour the boiling vinegar/water combination over the peppers, and leave a half inch head space from the top of each jar. Process in a water bath canner for 10 minutes.
Hope you enjoy these recipes!!
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