Thursday, August 23, 2012

Lots of Pickles

three quarts of bread & butter pickles
We planted four cucumber plants back in May, and they have been fairly productive. In The Locavore's Kitchen, the author has simple recipes for garlic-dill pickles and bread & butter pickles, both favorites, and both easy to make. Even without having a prolific crop of cukes, I've "put up" about 10 pints of dill pickles, a quart and a pint of spicy dill pickles, six pints and three quarts of bread & butter pickles, plus four pints of sweet pickle relish (minced cukes, onions, red and green peppers, and celery). Making pickles is not remarkable, but given this is the first year I've canned/preserved food, I have to say that it isn't as hard as I thought it would be.
garlic-dill pickles

With an experimental science such as cooking, success lies in having the best quality ingredients and the correct tools and equipment. Cucumbers picked the day before they are pickled fall into the first category and a Viking range with an 18,500 BTU burner falls into the second category.

We have to give the pickles some time to sit before they are ready to eat, but at least none of the jars have exploded or turned a funny color yet.

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