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.
Spring Garden Acre is a blog about our family's gardening adventures. We call our place Spring Garden Acre, because we live on Spring Road with about an acre. We're located in zone 6b of south central PA. We grow peaches, berries, vegetables and keep a few chickens for eggs and meat.
Thank you! Pass along smiles to Bel!
ReplyDeleteThanks 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.
ReplyDeleteOoo, 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.
ReplyDeleteApple Pie Gal, smiles back at you.
ReplyDeleteRobin, 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.