Wednesday, September 5, 2012

The Hawthornes Pickle Again.

The Hawthornes so enjoyed the last batch of pickles we made
that we're canning again.

Pickling solution:
2 cups rice vinegar
1 cup cider vinegar
3 cups water
scant 1/2 cup Kosher salt

Mix together.
Dissolve salt.
Bring to boil.

Assorted peppers
Whole garlic cloves

Slice cucumbers into a bowl of ice water.

We're going with some carrots and ...

...  cauliflower, jalapenos, assorted peppers, and garlic.

Ice everything.
For at least 30 minutes.

While the veggies were chilling I gathered my seasonings:
 cloves, peppercorns, garlic cloves, dill, and cilantro.

 And coriander.
 I have enough cucumbers for 3 quarts,
so divide seasonings accordingly.

Add seasonings to each sterilized jar.

 And start packing.

 After bringing salt and vinegar solution to a boil,
pour into jars.


 And invert for a minute or two.

We had enough for a fourth jar,
so I stuffed in some basil.

 The fourth jar was an odd size.
The lid would fit but not the rings,
so Mr. Hawthorne used his Granny's iron to weight it down.
All four jars sealed.

I don't think store-bought pickles
are going to be in my future any time soon.
These are too easy and too good.

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