Lately, I’ve seen multiple ‘canning’ posts floating around the blogosphere, which made me realize that I’d never canned anything before. My mom and I decided to give it a go, and canned pickles and peach jam. What a combo, right? Both turned out delicious–separately, of course.
Since I won’t post until next week, I hope everyone has a fun and safe Labor Day weekend. I leave for San Francisco tomorrow night–can’t wait!
Kosher or pickling salt
6 Kirby or small cucumbers, trimmed and halved
8 sprigs fresh dill
1 jalapeno, sliced
2 cups water
1 cup distilled white vinegar
1/2 cup slivered onion
6 cloves garlic
4 tsp. kosher salt
1 tbsp. dill seeds, toasted
2 tsp. black peppercorns
2 tsp. mustard seeds
Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20-30 minutes. Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock or glass bowl with dill sprigs and jalapeno.
Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns, and mustard seeds in a medium nonreactive saucepan, 5 minutes.
Pour mixture over cucumbers; let cool to room temperature. Cover container and chill until cold. Refrigerate pickles up to one month.
Recipe from Cuisine at Home.