Ok ya’ll, I’ve been venturing into the world of canning. It was something that had intrigued me for a little while but seemed like it could be complicated. Alright…honestly I’m not always the most proficient in the kitchen and it downright scared me, it just seemed like an awful lot could go wrong, terribly wrong. It seemed like fate when I met a new friend and guess what one of her hobbies was…canning!! Oh My Gosh can you teach me?! Please?!! She said she had actually been thinking about getting a class together for people that wanted to learn but wasn’t sure if anyone would be interested, and if they were how it would all come together. “Perfect”, I said! Practice on me because if you can teach me, the queen of the domestically challenged, you can teach anyone! I’ve had two ‘lessons’ so far (I’ll post more recipes on those later) and I have learned so much!
I’ve washed beans and put into jars, I’ve taken LOTS of notes, I’ve watched blueberry pie filling made, I’ve cut cucumbers, I’ve pitted 15 pounds of cherries and watched them be cold packed…next time I’m learning about jams and jellies. I mean come on, I’m an expert now right? So naturally when my local co-op,Crunchy Mom’s Produce , had a special on pickling cucumbers I jumped right in and bought 5 pounds. I picked up my cucumbers, went home and called my friend for instructions. What I hadn’t planned on was her being out of town and travelling without great cell service or her trusty canning binder with her. As you progress all the ‘pros’ keep a binder with their recipes and tips in it…mental note, gotta get one of those. Oh great, if I wait for her to come back home my cucumbers will be rotten! Alright, I can do this…here we go. Now the final product has come out delicious but don’t laugh at my recipe as I had to adjust along the way since I was winging it on my first solo run!
- Make sure your jars and lids are clean, I just hand washed mine, since they are staying in fridge they don’t technically have to be sanitized
- Cut ends off pickling cucumbers (supposedly helps to keep from getting soggy) and then slice lengthwise into halves or quarters and pack into quart wide-mouth jars
- Peel 3-4 cloves of garlic for each quart, lightly crush and put into jar
- Add 4 sprigs of fresh dill to each jar
- Add ½ tbsp. pickling spice to each jar
- Add ½ tsp whole peppercorn to each jar
- For each quart jar you end up with (I had no idea how many quarts 5 pounds of cucumbers would make) boil 1 cup water, 2/3 cup white vinegar, 1 ½ tbsp. kosher salt, and 1tbsp honey; then COMPLETELY let the mixture cool to room temperature. Once it is cooled pour it evenly into jars.
- Ok here’s where it got tricky, I didn’t have quite enough to completely cover my cucumbers so…I added enough water to the jars to completely cover the cukes AND then added a ½ tbsp. Bragg’s Apple Cider Vinegar to each jar.
- Put the lids on and put in the fridge, NO boiling the jars- perfect!
Voila! Fridge Pickles! Supposedly they are ready in 1-4 days but I let mine sit for about a week before I started eating and they are perfect! Ahhhh! I’m so proud of myself! These are super easy and a great recipe to try if you want to get started with canning.