Pickles . . .

Here’s the trio of pickles I made this summer: dill, dilly beans, and bread and butter.

My focus with canning this summer has been moderation . . . There are so many things to can and so many ways to can them!  I get a little carried away sometimes, and then we have too much left over . . .

So this is what moderate means to me: 6 pts of dill, 6 half pints of dilly beans, and 4 pts of bread and butter . . .

Yes, it seems skimpy to me too. Pickles last forever, don’t they? So why not have enough to see you through at least a year, or two . . .

I consoled myself with the thought that relatively fresh cucs and beans are available all year at the big C (Costco). So if in the middle of winter we run out, I can make some more. But — I like to use fresh grape leaves for crunch, and fresh dill . . . not available all year round. Yes, but I can experiment with other kinds of pickles if I don’t make shelf loads of these three . . . and I go around and around.

Anyway — I made smaller batches and updated my portions slightly here.  Links at the bottom are to the previous posts.

Dill Pickles

3 lbs cucumber

1/2 c salt

1 T sugar

4 cus water

3 c white vinegar

dill and fresh grape leaves



Dilly Beans

2 lbs green beans

1 clove garlic, 1/2 head dill and 1/4 tsp cayenne for each pint

brine: 6 Tbsp pickling salt, 3 cups vinegar, 2 cups water



Bread and Butter Pickles

2 lbs cucumber

1 large onion

1/6 cup pickling salt

liquid: 2 cups sugar, 2 Tbsp each mustard and celery seed, 1 tsp each ginger and peppercorns, 3 cups water, 1 cup vinegar



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