The cucumber plants are still churning out cucumbers, to once again I am making pickles. This time I am doing two batches, and ended up with 15 quarts of pickles total. This brings our pickle stores to around 32 quarts and 8 pints. A lot of pickles with more to come I am sure.
One of the issues for these two batches may be the size of the cucumbers. They were a bit large, but fresh, so I am hoping that they will end up crisp.
For this batch of pickles, I used a recipe based on the Ball – Complete Book of Home Preserving, and modified the base recipe to our needs.
***One thing about the Pickle recipes that I post is that I do not include complete instructions. If you have never canned, or are unfamiliar with the processes I describe, please look up how to can, jar preparation, hot water bath versus pressure canning, and all other things canning related. To make it easy, you can just buy the referenced book. Canning is safe, but you really need to understand what you are doing before you do it. ***
Pickle Recipe 2:
Batch Size: 7 – 8 Quarts
8 lbs. pickling cucumbers
1/2 cup pickling or canning salt
Water (filtered) to cover cucumbers
Pickling Ingredients –
3/4 cup pickling or canning salt
8 cups water (filtered)
2 Tbsp. Pickling Spice (see below)
6 cups vinegar (Braggs)
1/4 cup white sugar
7 – 8 tsp. yellow mustard seeds (1 tsp. per quart)
10 (approximately) heads dill
14 garlic cloves
14 Arbol chilies – whole dry
1 ea. – cinnamon stick broken into small pieces
5 bay leaves – crushed
2 Tbsps. yellow mustard seeds
1 Tbsp. allspice
1 Tbsp. coriander seeds
1 Tbsp. whole black pepper corns
1 Tbsp. ground ginger
1 tsp. cardamom seeds
2 tsp. red pepper flakes
1 tsp. cloves – whole
For the pickling spice, I mixed the ingredients and put into a half-pint jar and further mixed by rotating (not shaking) the jar until all ingredients looked fully integrated. Smelled really good.
The cucumbers were brined by placing them in a non-reactive pan after 1/4 cups of sale was mixed with 8 cups of water. The cucumbers were brined for about 14 hours. When ready to use, I triple rinsed the cucumbers, and then drained.
To process, first prepare the jars and lids (look it up if you are not sure how to prepare jars). Then take 2 tablespoons of the pickling spice and place in a piece of cheesecloth, making a small bag and tying closed. Place the spice bag in a pan containing the water, vinegar, salt, and sugar. Bring to a boil, reduce heat, and summer for 15 minutes. Turn on low and cover until ready to use.
Pack jars with 1-1/2 dill heads, 2 cloves garlic, 1 teaspoon mustard seed, and cucumbers to within 3/4 inches from top. I put the Abrol chilies in between the cucumbers, on the sides of the jars to they looked nice. Top up with the pickling solution to within 1/2 inches of the top of the jar.
Wipe the rim with a damp clean cloth, and attach lid and ring. Place in canner.
Slowly bring the water up to a boil (I use medium heat). When a boil is achieved, process for 10 minutes, adjusting for altitude. because I am at 2224 feet, I processed to 15 minutes. After the appropriate time, turn off heat, take lid of canner, wait 5 minutes, then remove jars, placing them on a towel.