Wednesday, July 27, 2011

Pickling Recipes

Jalapeno Dill Peppers and Carrots

Per Pint Jar
1 tsp olive oil
1 tsp oregano
1 garlic sliced
carrots
jalapenos

brine:
6 cups water
2 cups vinegar
1/2 cup pickling salt

boil and pour into packed jars
process for 10 minutes


Cold-Pack Dills

Per quart jar:
8 oz fresh dill
2 tablespoons canning salt
1 tablespoon white sugar
1/2 cup white vinegar
pinch alum
1 head garlic
6 pickle cucumbers
1 grape leaf

1. Add salt, sugar, vinegar, alum and grape leaf to jar and stir.
2. Alternate layers of dill, thin slices of garlic and cucumbers until jar is full.
3. Top of with cold distilled water.
4. Seal and age 6 -8 weeks in refrigerator. Keep refrigerated.

4 comments:

  1. Thank you! Pass along smiles to Bel!

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  2. Thanks Bel! I'm going to give the pepper recipe a try. I'm also going to see if I can round up a few grape leaves for the pepperoncinis.

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  3. Ooo, I like that you did the recipes per jar. Very helpful! Usually I'm trying to figure out if I have enough veggies for the recipes. This is a much better way to write them out.

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  4. Apple Pie Gal, smiles back at you.

    Robin, You're welcome. You'll have to let us know what the grape leaves do.

    Leigh, per jar is great because Bel can do five jars or ten, depending on the yield.

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