It's that time of year again! Gardens...picking...canning...pickles! We've been very blessed this year with a bumper crop of cucumbers, and we have canned about 28 quarts of bread and butter pickles so far. But yesterday we had another massive pile of cucumbers and a big round of onions and green peppers. In addition, we had a mess of green tomatoes on the vines. So we decided to get our neighbor's recipe for hot pickles. We are naming them the Pruitt Pickles, after them. We have to let them sit a while before we can try them but last year we had some of the Pruitt's pickles and they were fantastic. Here's hoping ours are as yummy!
Pruitt Pickles
1. Put in the jar first: 1 clove garlic, 1/3 teaspoon dill seed, 1/3 teaspoon mustard seed, and 1 or 2 pepper pods (hot or mild).
2. Pack the jars with pickles and/or veggies.
3. Put in the pot to boil: 1 1/2 quarts vinegar, 3 quarts water, 2/3 cup canning salt, 1/4 teaspoon alum.
4. We processed our pickles in a hot water bath for 10 minutes.
Give these a try and see what you think!
Happy day!
Slushy
Those look yummy! And pretty! Glad the garden's been good this year. Happy July!
ReplyDelete