But today I had cucumbers from the veggie box that needed something done with them. I didn't get to make pickles last year, so I decided to make a quick jar of these. I have dill growing in my container kitchen garden and garlic is always on hand. No whole red peppers so I just used 1/4 tsp of my Calabrian hot red peppers instead. The recipe just calls for vinegar. Sometimes I use plain white vinegar and sometimes I use cider vinegar. Today I used the cider vinegar. And as I only have one jar, I didn't process them in the BWB. Rather, I will put them in the back of the fridge for a few weeks before getting any out to eat.
One very important thing to know when making pickles: DO NOT use iodized salt. Iodine will make the pickles turn a very icky colour.
Cucumbers, pepper, garlic and dill
Cukes and seasonings in the jar. As I got to the top of the jar I had to cut some of the cucumbers in smaller pieces for them to fit.
Vinegar mixture poured over the cucumbers
Now they will go in the fridge for at least a month.
|Pickled Cucumbers or Baby Eggplants|
For every quart jar:
1 clove garlic, peeled
1 small hot red pepper, I like cayenne
4-5 sprigs of fresh dill
cucumbers or baby eggplants to fill jar
¾ cup vinegar
1 1/3 cups water
2 Tbsp + 1 tsp plain salt
Place garlic, red pepper and cucumbers in the jar. Sprinkle the dill seeds on top. Mix vinegar, water, salt and bring to a boil. Pour over the cucumbers. Seal jars in BWB.
For pints, still use one garlic clove and one pepper per jar.