Gone Pickling!

To be frank the only reason that I am a avid make it myselfer is because I am starting to grow a tad paranoid about what is in store bought food….  If you can do it yourself why not?… It is cheaper and you know what is going into it.  Pickling is a super easy thing that even a busy working and active person can do in a couple hours on a weekend.  This is not an all weekend thing.  It is so much easier then you know.  Here is a quick intro to pickling the earthy consumer way.

First let’s talk Pickling spice: Pickling spice ingredients (usually whole or in coarse pieces) can include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns.  You can buy the packets at the store or make your own…  The co op in Davis where I live has it in the bulk spices and that is usually what I use unless I have all the spices lying around, which I have to say I usually so…  These spices are a staple in my home.  Here is how to make your own!

2 tablespoons whole black peppercorns
3 inches cinnamon sticks, total length
2 tablespoon dill seeds
1 tablespoon hot red pepper flakes
1 tablespoon mustard seeds, any color
1 tablespoon coriander seeds
1 tablespoon celery seeds
4 bay leaves
1 tablespoon dried thyme leaves
1 tablespoon ground ginger
2 teaspoons whole allspice berries
1 teaspoon whole cloves

Make sure to smash up cinnamon sticks and peppercorns little wooden hammer in a baggie or a dishtowel and crumble bay leaves….  Store in air tight container and voila!!!

The old fashion Pickle!!!

My daughter has a real relationship with pickles.  She is a crack up, she just loves em to the point that Pickle is one of her Uncles nickname ;)  Since I have such huge pickle eater on my hands and buying them in the store is like $4 bucks a jar every other week, I decided to embark on a pickle project.  We have tried several recipes and this is what we all like best as a family!  These recipes and pickles are Bryten Approved, and that’s a big deal because my little bee knows her pickles ;)!!!

· 1 

Choose "pickling" cucumbers that are dark green and not yellowish. Cucumbers with lighter skin are overripe, which makes mushy pickles. Pick at least four or five firm cucumbers to fill a glass jar. The number of cucumbers and jars will vary depending on how many pickles you want to make as well as how you cut them.  I like to cut them in ½ but you may want to do quarters or just leave them whole.

· 2 

Wash the cucumbers in cold water. Cut a one-quarter inch slice off each end of the cucumbers. Leave the skin on the cucumbers.

· 3

Sterilize your jars and lids in the dishwasher or in a pot of boiling water. Prepare another pot to sterilize the lids. Fill a big stock pot with water, cover it and heat it to 135 degrees F on the stove top.

4) 
Make the brine w/ 4 tbs pickling spice per 2 cups distilled vinegar…Make as much as you need for however many jars you are making… It is best to have too much brine made rather then not enough in this department.  .  Bring to a boil and then turn off heat. 

· 5 

Pack the cucumbers into the jars. Fill the jars with the hot brine mixture and put on lids right away!

· 6 

Add the jars of cucumbers into the canner/ large stock pot  and add at least an inch of water. Sterilize the jars of cucumbers in the canner/ stock pot by boiling them in the water, with the lids on, for 5 to 10 minutes. This prevents the pickles from spoiling.

· 7 

Use a lid lifter to take the pickle jars out of the water. Place the jars in a cool place, such as your pantry, to allow the pickles to absorb the seasoning. Wait between 24 hours and two weeks to get the best pickle flavor. They will be ready to eat after this time period.

Refrigerator  Pickles

2 lbs. (about 10) pickling cucumbers
2 c. water
2 cloves garlic, chopped
2 c. distilled white vinegar
1 tbsp. coarse salt
1/2 c. sugar
1 tbsp. snipped fresh dill

In large bowl, combine all ingredients. Cover and let stand at room temperature 1 hour. Fit cucumbers into 2 (1 quart) jars; pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving to develop flavor. These delicious pickles can be kept refrigerated for up to 3 months.

Other pickling ideas!!!  This is for all veggies!!!  Like peppers or beans whatever floats your boat.  I like to do green beans and little onions for bloody mary’s….  My bloodys are always virgin but whateves they are still killer ;)  Just add vodka for you drinkers out there… Jealous….

Ingredients

• 1 ½ tsp. salt
• 8 peppercorns
• 1 ½ tsp. dill seed
• Fresh dill
• 3 cloves garlic, peeled and sliced
• Assorted fresh veggies – cucumber, sweet or hot peppers, cherry tomatoes, onion
• 1 ½ cups white vinegar
• 1 ½ cups water

1. Place the salt, peppercorns, dill seed, fresh dill and half the sliced garlic in the bottom of a clean jar.
2. Layer the veggies in an attractive arrangement.
3. Combine the vinegar and water in a pan and bring just barely to a boil.
4. Pour the vinegar and water over the veggies.
5. Close the jar and leave it to cool.
6. When cool, store in the refrigerator. 

 Fun stuff to aid you in canning adventure:

Jars
 http://www.amazon.com/Ball-Regular-Mouth-Bands-16-Ounce/dp/B004YVOS0Y/ref=sr_1_1?ie=UTF8&qid=1345673107&sr=8-1&keywords=canning+jars

Gadgets
http://www.amazon.com/Presto-7-Function-Canning-Kit/dp/B001V9K8A6/ref=sr_1_2?ie=UTF8&qid=1345673145&sr=8-2&keywords=canning 

Labels
 http://www.amazon.com/Meri-Floral-Gingham-Label-24-Pack/dp/B007FUO3V0/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1345673174&sr=1-11&keywords=canning+labels

Cookbooks
http://www.amazon.com/gp/product/1580174582/ref=s9_simh_bw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-3&pf_rd_r=0ZWWH54WKWW02QVX3DVD&pf_rd_t=101&pf_rd_p=1388908102&pf_rd_i=283155






This will be an updated post, I am sure that my pickling adventure is far from over….  If you have any questions or comments please share!!!!  ;)