What do you do when you’re busting out of your… (pick one) pants, garden, bra?
Okay- let’s go with Garden.
If it’s an undergarment, I can’t help you.
If it’s cucumbers & peppers… you pickle.
- 8 pounds of cucumbers- cut into long spears.
- 1 quart water
- 3 cups white vinegar
- 1 cup red wine vinegar
- 1/2 cup canning salt
- 4 tablespoons minced garlic
- 2 tablespoons dill weed
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1 teaspoon course ground black pepper
- Bay Leaves
- Follow the instructions for preparing jars and lids- leave the hot water on the stove top. You will use it again.
- Combine everything but the cucumbers in a saucepan and bring to boil over high heat. Turn flame off and cover.
- Pack jars tightly with sliced cucumbers.
- Ladle the hot liquid over the cucumbers to within a 1/2 inch of the lip of the jar.
- Place a bay leaf on top and adjust the 2-piece lid on top of each jar.
- Before fully tightening, tip the jar to release any air bubbles that may be trapped at the bottom of the jar. Tighten caps.
- Place the glass jars (full of cucumbers with the lids tightened) back into the hot water you used to prepare the jars and lids for 5 minutes.
- Remove the jars from their hot water bath.
- Gently press down on the center of each lid.
- Let cool for 1 hour.
- Gently press down on the lids again. There shouldn't be any 'give'. (If there is you can reheat and try again).
- Remove all jars to a cool dark place and let 'pickle' for one week, then move to a refrigerator.
- Will stay fresh for one month.
Note: If you pickle Peppers (right side photo above):
Peppers- any kind- sliced lengthwise and any seeds discarded.
4 quarts water
6 cups red wine vinegar
2 cups sugar
1 cup canning salt
2 tablespoons celery seed
1 tablespoon dry mustard