GUEST CONTRIBUTOR
These traditional dill pickle spears are a great to start your canning experience if you're new to cucumber pickles. Brining the cucumbers before pickling helps keep them crunchy, and a pinch of Ball® Pickle Crisp® Granules helps ensure it! To see more recipes from the Ball® Canning Back to Basics cookbook, click here! Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Provided by By Guest Contributor | September 19, 2017 10:00 am
Time P1DT1h10m
Yield -
Number Of Ingredients 9
Steps:
- 1 Rinse the cucumbers under cold running water, and trim any that are longer than 5 inches so that they'll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water, and drain. 2 Combine remaining 1 quart water, vinegar, next 2 ingredients, and remaining 1⁄4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve. 3 Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1⁄2-inch headspace. Add 1⁄8 teaspoon Ball® Pickle Crisp® Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. 4 Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
ZUCCHINI PICKLES
Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 4 half-pints.
Number Of Ingredients 8
Steps:
- Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
BLUE RIBBON DILL PICKLES
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.
Provided by Debber
Categories Vegetable
Time 1h30m
Yield 7 quart jars, 32 serving(s)
Number Of Ingredients 7
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS.
- Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
- Fill canning kettle half-full with hottest tap water; set on burner over high heat.
- In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
- In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
- FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
- Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
- Add lid and ring to each jar, tightening evenly.
- Place jars into canner with water JUST to the necks of the jars.
- Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
- Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
- Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
- NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.
Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1
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