We did loads of preserving this week. Between our gleaning club and a homeschool family selling their garden produce at $0.50 a pound, we are overflowing with good things. I made and froze a few gallons of caponata, made a few basil, garlic and olive oil cubes to freeze, canned peaches, made peach jelly and butter, crabapple jelly, some peach and raspberry preserves, dried apple slices and tomatoes, and made loads of dill pickles and bread and butter pickles. The dills cost us under a dollar per quart, which is a dollar cheaper than even at the Grocery Outlet and larger by eight ounces, and the bread and butters cost under a dollar per pint, which is about $0.50 cheaper than the Grocery Outlet for an equivalent amount, only made how I like them. We go through pickles quickly, so we will still have to buy them this winter, but we will spend less on them now. If I keep getting cucumbers from this family, I will also be able to put up more.

Spicy Garlic Dill Pickles

This is how we like pickles. The grape leaf helps keep them crisp, so I strongly recommend them, but you can leave them out if you don't want or have them. I usually have Rich or one of the kids packing the hot jars while I prep the lids and rings and the brine. This quanity of brine will make about 4 quarts of pickles. Any extra brine can be kept in the fridge and used for other pickles or added to salad dressing.

Brine:
4 cups white vinegar
4 cups water
1/4 cup pickling salt

6 pounds small pickling cucumbers, washed
4 young grape leaves (optional)
8 cloves garlic, peeled
4 - 8 dried red peppers
4 fresh dill heads or 4 tablespoons dill seeds
4 teaspoons peppercorns

Put all brine ingredients in a large pot and bring to a boil. Keep hot at a low boil.

Trim very thin slice off both ends of cucumbers. Pack one grape leaf, 2 cloves garlic, 1 - 2 red peppers, 1 dill head or 1 tablespoon dill seeds, 1 teaspoon peppercorns in the bottom of each hot quart jar. Pack about 1 1/2 pounds cucumbers into each jar, tightly.

Fill with boiling brine, leaving 1/2 inch headspace. Leave to seal on their own (I trust them with this much vinegar and salt, and it keeps them crisper, but you may not want to do that) or use boiling water bath for 5 - 10 minutes. They will be ready to eat in about 6 weeks.

Half Sweet Bread and Butter Pickles

I didn't grow up with these, so when I saw how syrupy the normal recipes were for them, I wasn't keen on that. I add lots of onions and a bit of spice, and reduce the sugar by quite a lot. That is more like bread and butter for me. I use the larger pickling cucumbers, that aren't quite as good whole, for these, but are perfect cut into slices. This recipe yields about 10 - 12 pints. Any extra vegetables can be put in a jar on the counter with the brine; cover it with the lid and turn the mix around for a week or so, then put in the refrigerator to eat right away. Any extra brine can be kept in the fridge and used for other pickles or added to salad dressing.

5 pounds pickling cucumbers, washed, ends trimmed, and cut into 1/4" slices
3 pounds onions, peeled and cut into 1/4" slices
3/4 cup pickling salt
about 2 trays of ice cubes or equivalent
1/4 cup whole mustard seeds
1 tablespoon hot pepper flakes
1 tablespoon celery seeds

Brine:
6 cups apple cider vinegar
5 cups water
1 cup sugar
1 tablespoon turmeric

Layer sliced cucumbers and onions in a large bowl and toss with the pickling salt. Cover with the ice and let sit at room temperature for about 4 hours.

In a large pot, bring vinegar, water, sugar and turmeric to a boil. Keep hot at a low boil.

Drain vegetables well (do not rinse, you need the salt) and toss with the mustard seeds, hot pepper flakes and celery seeds. Pack spiced vegetables into hot pint jars. Ladle hot brine over the vegetables, leaving 1/2 inch headspace. Using a thin knife, or skewer, poke down through the jars to release air bubbles. Wipe rims and cover with new lids. Screw on rings to finger tightness, not too tightly, just enough to keep the lids on before they are sealed.

Process in a boiling water bath for 10 minutes. Cool upright, remove rings and check seals, and store without the rings. They will be ready to eat in about 3 weeks.

Labels: Frugality, Homemaking, Preserving the Harvest, Recipes, Tales from the Kitchen