Adventures in Canning - Super Easy Homemade Pickles

So even though I live in a balconyless apartment on the 3rd floor AND there is no green space to plant anything. I asked my gramma if I could plant in her yard. Really, it is more like we have combined forces and created a extremely large garden. We have planted about 10-12 types of tomato's, most of which are heirlooms. There are 2 types of cucumbers, tomatillos, several varieties of sweet peppers, several types of spicy peppers, broccoli, brussel sprouts, spaghetti squash, potato's, a few types of onions, a couple types of carrots and radishes. There is bush beans and a ton of herbs, lettuces, etc.

I have to admit I was a little worried at first. I have always had a green thumb, and due to some recent genealogical research I did on my family, it's in the blood lol. The weather in the Midwest has been crazy this year (more so then normal). Spring alternated between 70-80 degrees at the high, and 30-40 degree lows. The plants seemed to be growing a bit slower then usual.  Now it is a jungle, lol. I credit the used coffee grounds and eggshells I add to the soil.

So I was at my grammas yesterday and we got enough cucumbers to make a couple jars of pickles.Well I had physical therapy she made the pickles. So now I went on the hunt for a spicy garlic dill recipes and here is what looked good...

This is one from Emeril Lagasse for Spicy Dill Pickles I may sub the chilies for a harbanero cause we love the spice in my household!

Ingredients

• 24 pickling cucumbers (kirbys), each between 3 and 4-inches long
• 6 small bunches fresh dill
• 1 small yellow onion, peeled and thinly sliced
• 12 cloves garlic, peeled and crushed
• 6 dried small red chili peppers
• 1 1/2 teaspoons black peppercorns
• 3 cups water
• 3 cups apple cider vinegar
• 1/2 cup pickling salt
• 1/4 cup granulated sugar

Directions

Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.

Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.

Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles. My gramma says to use bottled water because of the chemicals they put in the tap water.

Now I love this recipes because it uses ingredients and is easy! Some of the reviewers claim that they are going to cut the salt so that may be an option for some watching their salt intake, For me a recipe is a basic guideline and then I fill it in to serve my families likes/dislikes or ingredients on hand. As I said earlier I am going to sub the pepper for a spicier version and may even include the seeds. I may also sub the sugar for agave or sugar in the raw. I may even add a touch of fresh ginger.

Here is a homemade Pickling Spice recipe that I am going to make to use in the above pickles as well as when I make corned beef

Ingredients

• 2 tablespoons mustard seed
• 1 tablespoon whole allspice
• 2 teaspoons coriander seeds
• 2 whole cloves
• 1 teaspoon ground ginger
• 1 teaspoon dried red pepper flakes
• 1 bay leaf, crumbled
• 1 cinnamon stick (2 inches)

Directions

• Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 cup.

Nutrition Facts: 1 serving (1/8 teaspoon) equals 1 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, trace carbohydrate, trace fiber, trace protein.

Maybe I will stop by the farmers market on Thursday and pick up some pickling cucumbers cause I can't wait to make this lol.