So, my last post was about attempting to ferment cucumber pickles. The update is -- I freaked out, and ended up composting them all. I wasn't sure if what I saw on the top cucumbers was mold or something that was supposed to be there, so I just tossed them all. Plus I remembered that I actually don't like fermented pickles much. I do love sauerkraut so when I gather up my nerve, and research more, I'll try that instead.
In the meantime, I picked up a new canning book - Southern Living: Little Jars, Big Flavors
. Last week, using the "Dill Pickle Spears" recipe, I processed six wide-mouth pints. Now I really like wide-mouth Mason jars, but they don't fit well in my canning pot - they touch too much when there are six of them, esp at the lid, and I was fearful that the jars wouldn't seal properly. What I may do next time is do three of each - three wide-mouth and three regular ones.
These dills are absolutely amazing! I am not sure if it is the recipe or the freshness of the cucumbers (I got the cukes at our Farmers Market), but I'm definitely going to do this one again.
I then tried the "Bread-and-Butter Pickles" recipe. Here's a photo of the cooking process for this recipe:
This recipe gave me 6.5 regular mouth pints of pickles. Even though I should have let them sit a little longer (the 1/2 pint I popped in the fridge once it was cooled, and it was from this jar that we tasted them). Another crowd pleaser!
Looking forward to trying more recipes from this book. Two for two so far!