My canner holds 7 quart jars, so I made 14 quarts of dill pickles. After that I was out of dill, so I made 5 pints of bread and butter pickles with the cukes that were left.
The dills are supposed to sit for 8 weeks before opening. I had one jar that didn't seal though, so what do you think we did? OPENED IT, OF COURSE! :) And they were good already. If 8 weeks improves them, I'd say the recipe is a hit!
Here's the giant pile of cukes I got from Mama Pea.
Cukes taking an ice water bath before canning. Soaking them in ice water for 2 to 8 hours is supposed to make them really nice and crunchy.
Here's the dill, habanero peppers (I put them in 4 of the jars to add some heat, for those who like it hot) and garlic.
Cukes packed and ready for processing.
Lots of pickles!
I am new to your blog and enjoying your posts. My, you have been busy. Those pickles look great and bet they will taste even better. Great work! Did hubby like his dinner pickles?
ReplyDeleteWow, that IS a lot of pickles! I'm sure those with the peppers and garlic will be delicious, that's my favorite way of packing them, too! I ripped out my cuke vines since I was out of dill and they were covered with bugs anyways, at least I got about 6 jars put away though!
ReplyDeleteLorie- Nice to meet you! He did like the pickles, and the leftover spaghetti I finally gave him was ok too. ;)
ReplyDeleteErin- Without Mama Pea, I would have had zero, so I think six jars is awesome! It will only be about a month at the most until I have no garden at all. Snif, snif. But then I get to sit and look through seed catalogs and dream of spring, so that's nice too!
Your pickles look delicious! Thanks for joining my blog hop.
ReplyDeleteHeather-
ReplyDeleteThe blog hop is a neat idea. I hope to check a lot of them out when I can. It's fun to see what other people are up to, and get cool ideas! :)