Gardening, canning, pickling and everything related
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Habanero Dill Pickles
Canned these up yesterday.
lkrfletcher looks great. My cucumbers have been hit hard this year between deer and some type of disease or small insect. Im replanting late in hopes of getting a late crop.
“You never really die until you end up on the wall at a Cracker Barrel”
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Rabbits defied our electric netting and chowed down on our cukes. Should have used a poultry net instead of our moveable goat netting as they can just jump trough the squares.
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lkrfletcher looks great. My cucumbers have been hit hard this year between deer and some type of disease or small insect. Im replanting late in hopes of getting a late crop.
GWG8541 It seems to be a tough year this year. First about a month with no significant rain, then a month or more with nothing but heavy rain. Too much heat & humidity is taking its toll on everything this year. Even the Okra are having a hard time now that we are getting so much rain.
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lkrfletcher Looks good. Do you have trouble with your cut pickles getting soft?
wdaly Not at all - I use the pickle crisp granules.
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lkrfletcher
Made me crave some pickles now. Do you have a recipe you don’t mind sharing? Do you make one large brine for all the jars or do you do each jar individually?Surg
Pretty easy
1 brine - 1/2 white vinegar to water. Add appropriate amount of pickling salt.In each jar -
Add 1 clove of garlic
I also add 1/2 tsp dried garlic granules
1/4 tsp pickle crisp granules
10 peppercorns
1/4 tsp mustard seed
1 Habanero - slit down the slides
2-3 sprigs of dill - including bud
1/2 tsp dill seed
Pickling cucumbersWater bath for 10 minutes.
Wait 4 weeks to open -
lkrfletcher looks great. My cucumbers have been hit hard this year between deer and some type of disease or small insect. Im replanting late in hopes of getting a late crop.
GWG8541 - Got mine from the farmers market.
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Rabbits defied our electric netting and chowed down on our cukes. Should have used a poultry net instead of our moveable goat netting as they can just jump trough the squares.
Ridley Acres I have 2 solutions, plus a third back up at my house for those pests. If the dogs don’t get them, the .22 caliber pellet pistol does and they will become a meal or fertilizer.
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Surg
Pretty easy
1 brine - 1/2 white vinegar to water. Add appropriate amount of pickling salt.In each jar -
Add 1 clove of garlic
I also add 1/2 tsp dried garlic granules
1/4 tsp pickle crisp granules
10 peppercorns
1/4 tsp mustard seed
1 Habanero - slit down the slides
2-3 sprigs of dill - including bud
1/2 tsp dill seed
Pickling cucumbersWater bath for 10 minutes.
Wait 4 weeks to openlkrfletcher Have you ever used grape leaves to keep the pickles crisp?
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lkrfletcher Have you ever used grape leaves to keep the pickles crisp?
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Do you all find one strain of cukes better to use for dills than an other?
I love the chrisp snap of a spicy dill. I make bread and butters.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Do you all find one strain of cukes better to use for dills than an other?
I love the chrisp snap of a spicy dill. I make bread and butters.@dennyo I’m a fan of straight 8. They grow straight and I pick them when they are jar length. What I like is they are not to fat, so I dont have to cut them. I use them for dill, bread n butter, and sweet chunk. ( made in a crock with a brine and pin cherry leaves and branches)
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Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 monthsI posted this before, but here it is again if anyone is interested
Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 monthshey vegetarians, my food poops on your food!
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I posted this before, but here it is again if anyone is interested
Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 monthskyle Thanks will have to try.
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lkrfletcher Have you ever used grape leaves to keep the pickles crisp?
Chef No - Can’t say that I have. I used to add Bay leaves, but didn’t have any this go around.
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lkrfletcher Have you ever used grape leaves to keep the pickles crisp?
Chef I use grape leaves all the time and it really works!My 81 year old mom says they have to be in there so I don’t argue !
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I posted this before, but here it is again if anyone is interested
Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 months -
I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.
Life is a Garden - Dig it.
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher Oh my, heartbreaking!
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I’m Done - Did all that Pickling and this happens.
Shelf collapsed in my cabinet.lkrfletcher that’s a horrifying sight for sure
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