It’s been years since I made pickles. And I’m not really sure why… They’re so easy! This long weekend I made up for that oversight in a big way.
First the cucumber pickles. These are classic dill with a twist. There’s ginger in the spears, and the coins have a zesty orange chili blend in them (along side the usual dill, garlic, and mustard.)
These are refrigerator pickles. I’ve tried canning cucumber pickles a number of times and they always end up mushy. I figure I have space in the back of my fridge for a couple tasty jars. I use the old farmer’s almanac recipe except the vinegar is half white and half apple cider (because I ran out of white.)
Next up: dilly beans! Are you sending variations on a theme? I had purchased a large bunch of fresh dill, and wanted to use up as much as possible.
Beans, garlic, shallot, dill, and mustard seed. I followed this simply canning recipe.
I didn’t have 4 pints of green beans, so I used the same brine to make:
with dill, garlic, shallot, and corriander.
with dill, garlic, shallot, and green peppercorns.
And pickled carrots:
with dill, garlic, shallot, and clove.
I checked that the processing times for all these veggies was still just 10 minutes (it is) and switched up the spices as labeled. I think they’ll all be delicious. I’ll have to resist opening all 4 at once to compare flavors…