Monday, September 27, 2010
Canning: Garlic Dill Pickles
Anyway, back to the canning. I bought 4 pints of baby cucumbers to pickle and decided on the garlic dill pickles from Food in Jars - they sounded like what I like, and they required far less work than the recipes in the Ball Complete book. I cut the cucumbers into spears and got some grape leaves from my Nonna - they help pickles to stay crisp.
The recipe made 8 pints of pickles, but I guess I simmered my brine too long because I only had enough for almost 7 jars. I was able to make enough extra to top off the seventh jar, but then I ran out of cider vinegar. I didn't want to hold up processing the rest of the jars, so I decided I would process the 7 I had done and use regular white vinegar to make the last jar into refrigerator pickles.
This happened about 2 weeks ago, and I just cracked open that refrigerator jar to try one. Oh man, was it delicious! Sour and spicy. It was pretty strong, but I'm interested to see the difference with the cider vinegar. I think the grape leaves definitely helped, but I also didn't run this batch through the canner, so that may have made a difference.
When I crack open a processed jar I'll post an update of what those taste like. Until then, I will enjoy my refrigerator pickles as an afternoon snack :)