I’ve been a pickle making machine lately. My grandma gave me several cucumbers from her garden so I turned them into several jars of bread and butter pickles (above). Then I visited my parents several weekends ago, and my dad had well over ten lbs of cucumbers. So we got to work and spent a good portion of the day Saturday pickling. We made a batch of sweet, bread and butter, and dill. I’ve tried some from each recipe and have found them all to be quite tasty!
I’ve canned a few different things and keep being surprised how easy it is. It takes some time and a bit of reading to make sure you know how to properly process your jars, but it is not rocket science. Honestly it doesn’t take all of the fancy tools either. I use my biggest soup pot with a steamer basket fanned out in the bottom for processing my jars. My mom did buy my dad the special jar tongs and they are really handy, but I don’t own a pair and my regular tongs do the job.
If you’re interested in some recipes check out Putting Food By. My grandma has a 1970s copy that I have a couple of recipes photocopied from. It also includes lots of great instructions and tips on canning, so it might be good to check out from the library if you’re going to give canning a try.
Sweet Pickle Chips – This is the updated recipe of the one I used. I generally don’t care for sweet pickles, but I didn’t mind these. The addition of the Allspice gives them a bit of a different flavor than a store-bought sweet pickle.
Bread and Butter – (pictured above) I couldn’t find a copy of this one online, so you’ll have to buy or borrow the book. It includes turmeric, celery seed, and mustard seed. The cucumbers in this recipe are put on ice before canning. I may be wrong but I think that it helps keep the pickles crunchier. Next time I make the dill recipe below I think I’ll add a similar step to the beginning of that recipe.
Dill – This recipe was recommended by my friend Shannon. They’re incredibly easy, and I wish we’d made more because I’m down to just a few pickles left! I like that the recipe is very basic, so it leaves room for tweaking the spices. I actually emptied a jar a few nights ago, and decided to make some refrigerator pickles with the left over juice.