(Apricot & Nutmeg Preserves)
(Poached Apricots & Cherries with Cinnamon)
(Pickled Cherries with Chinese 5-Spice Blend)
(Poached Apricots & Cherries with Cloves)
For many, a sandwich just isn’t a sandwich unless accompanied by a dill pickle. In my opinion, their pungent saltiness is the perfect lunchtime companion. Aside from an overnight soak, this canning classic is ready in no time. Yield: 8 pints.
You will need:
- 6 pounds pickling cucumbers
- ½ c. + ¼ c. pickling salt (divided)
- 4 c. white vinegar
- 3-½ c. water
- 8 garlic cloves, peeled
- 4 tsp. dill seed
- 8 fresh dill heads (if unavailable, use 4 tsp. dried dill)
- 3 tsp. black peppercorns
-Rinse cucumbers in cold water. Scrub gently with a vegetable brush to loosen any hidden soil. Remove a thin slice from the blossom end of each cucumber (if you can’t tell which end is the blossom end, just take a thin slice off of each end). Place cucumbers in a non-reactive bowl, add ½ c. pickling salt, cover with water, place a plate or towel over the top, and set in a cool place or the refrigerator overnight or for 8 hours.
-Drain off the brining solution. Rinse cucumbers thoroughly to remove salt residue. Set aside.
-Sterilize 8 mason jars, lids, and screw rings.
-In a medium-sized stainless-steel pan, combine vinegar, water, and ¼ c. pickling salt. Bring to a boil and simmer for 5 minutes. Remove from heat and set aside.
-Into each sterilized jar, place 1 garlic clove, ½ tsp. dill seeds, 1 dill head or ½ tsp. dried dill, and 8 black peppercorns.
-Pack cucumbers into each jar and cover with vinegar solution. Leave ½-inch headspace. Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.
-Process for 10 minutes in a boiling-water bath. Remember to adjust for altitude.