Guys! All I have been doing with my free time (when I’m not spending it being sick) is canning veggies. It all started as a quest to create and can the perfect bloody mary mix and now has moved into pickles, beans, tomatoes and marinara. Every week we get a new CSA box I have to figure out how to can it. I have a whole basement fridge stocked with jars, it’s crazy. I feel very proud of my stash and I am excited to share it with my friends in the very near future.
I fer real made the spiciest best pickles in the world! It was mostly a fluke mixed with a little bit o’ internet research. I’ve learned a few tricks for canning pickles and thought I should share them with you.
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1
Once you have poured the hot brine over your cucumbers and have tightened the lid and ring, tip them over and let them rest for 3 minutes to help ensure a tighter seal.
2
After a night of resting the first batch of garlic dill pickles included blue garlic cloves. I was scared that I had ruined the whole thing and was going to poison my friends. In reality what really happens is that I used fresh young garlic. Fresh garlic reacts with the acid from the vinegar and leaves the garlic with a neon blue hue. Try using dried garlic to prevent the blue or blanch the garlic for 1 minute prior to placing in the jar.
2
Put your cuc’s on ice. This step is crucial if you want your pickles to be crispy. Add your cucumbers to a pot of icey cold water before canning and quartering. Keep them in the ice bath right up until the time you add the brine to your jars.
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Hope this helps you make a tasty pickle. Do you have any crucial pickling tips? Feel free to share them in the comments below.
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Holy moly, these look SO GOOD. I love pickes…especially spicy ones. Totally saving this recipe for future use – my veggie crop was not good this year…. :(