Happy Wednesday! I am so excited that it is finally fall, especially after seeing so many pictures of apple orchards and pumpkin spice lattes on my Instagram Feed. And what better way to start off fall than canning some food and packing on some pounds for winter?
And yes, this is in fact how my husband and I spent our one year anniversary… turning cucumbers into pickles. No fancy dinner or adventurous weekend away, just a full day of choppin cukes and takin’ names.
Scratch the second part. We didn’t do that.
But seriously, it was a lot of fun, and I’m about to tell you all about it. First of all, we followed this here tutorial on how to make and jar garlic dill pickles out of cucumbers. So, thanks Rebecca, this made canning pickles super easy for us first-timers!
Here’s what we used for each pint sized jar:
For the Spices:
•1/2 Tablespoon dried whole dill seed- not weed
•1-2 large cloves garlic, peeled
•6 whole black peppercorns
•1/4 a small bay leaf
•1/8 teaspoon whole mustard seed
•1/4 teaspoon crushed red pepper flakes
For the brine:
•1/2 cup apple cider vinegar
•1 cups water
•1/2 Tablespoon kosher salt
First, we just bought lots o’ cukes. We bought some plain old cucumbers as well as some “mini seedless organic” cucumbers (we got them from Whole Foods, or as I like to call it, the Land of the Rich and the Healthy. Because seriously, who buys $55 Tom’s as an impulse buy off of an end cap in a grocery store???). Then, we scrubbed them nice and clean.
Second, we just chopped them all into a variety of shapes and sizes.
Third, we divied out all of the spices into our pint jars, and then stuffed the cucumbers in on top. Side Note: Do not mistake Dill Seed for the green leafy Dill Weed you can buy in the produce section, or dried Dill Weed. It only took my husband and I 3 trips to the grocery store to finally get the right stuff. Uffda.
Fourth, we made our brine, which is just apple cider vinegar, water, and kosher salt, and brought it to a boil. Then we poured it into the jars over the cucumbers.
Lastly, we sealed up the cans, and boiled them in water for 15 minutes.
Now, all we have to do is wait 6 weeks, and then I can eat pickles to my pregnant heart’s content. Happy anniversary to me!
Until my next spastic endeavor,