Tag Archives: garden

Crunchy Kosher Dill Pickles- Canning Recipe

So this year, we planted a garden and I planted regular cucumbers and pickling cucumbers.  We love pickles and my aunt was always making awesome pickles so I thought, I should be able to do this.  She sent me her recipe she used, and I found one online and this is what I cam up with!  I canned them 3 weeks ago and we just opened up a jar, YUMMY!  They taste great!

I found this recipe on the website Mama Economics and they are GREAT!

Crunchy Kosher Dill Pickles
Author: Jennifer Williams
Recipe type: Canning
Prep time: 
Cook time: 
Total time: 
Serves: 7 quart jars
Ingredients
  • 7 wide mouth jars with lids and rings
  • fresh or dried dill
  • cucumbers washed
  • 7 cloves of garlic
  • 7 hot peppers (optional)
  • 8½ cups water
  • 2¼ white vinegar
  • ½ cup pickling salt
Instructions
  1. Wash jars
  2. Fill stock pot about ¼ cup of water set on burner and turn to high heat
  3. In medium saucepan fill ⅓ way with water set on burner and turn to high heat, bring almost to a boil, remove from burner and put lids in saucepan
  4. In a large pot bring water, vinegar, and salt to a boil
  5. Put garlic, dill, and cut peppers in jars ( I use kitchen shears to cut my peppers)
  6. Load cukes into jars tightly until you reach the neck of the jars
  7. Pour brine into jars, leaving ½ inch head space
  8. Add lid and ring to each jar and tighten
  9. Place jars into canner making sure water is JUST to the necks of the jars
  10. Bring water to ALMOST a boil, about 15 minutes
  11. Remove jars from canner, set on towel turned upside down
  12. Cover jars with a towel until cool
  13. Once cool, check for seal, label, and store in a cool dark location
  14. Pickles are ready to eat immediately, store in fridge once jars are opened

Here are some pictures to go along with the process:

Clean jars before canning

Clean jars before canning

Boiling lids

Boiling lids

Chop up your cucumbers whatever way you desire.  This time I sliced them, next time I'm gonna do some hamburger style slices.

Chop up your cucumbers whatever way you desire. This time I sliced them, next time I’m gonna do some hamburger style slices.

Dill and Garlic

Dill and Garlic

Jars filled with dill and garlic.  This is where I added a few hot peppers to a couple jars to see what they'd taste like.  You can also add red pepper flakes.

Jars filled with dill and garlic. This is where I added a few hot peppers to a couple jars to see what they’d taste like. You can also add red pepper flakes.

Fill jars with cucumbers.

Fill jars with cucumbers.

Pour the brine into the jars.

Pour the brine into the jars.

Jars closed and ready to boil so they can get their seal.

Jars closed and ready to boil so they can get their seal.

Boiling in the stockpot, waiting for them to seal.  Boil for about 15 mins.

Boiling in the stockpot, waiting for them to seal. Boil for about 15 mins.

Make sure you check the seals, no popped tops.  Store in a cool place for a couple weeks then enjoy!

Make sure you check the seals, no popped tops. Store in a cool place for a couple weeks then enjoy!

Up close shot after they were boiled and sealed.  They are now in the basement on a shelf.

Up close shot after they were boiled and sealed. They are now in the basement on a shelf.

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Zucchini Bread – fresh out of the garden!

So I guess that once you have a garden, you kinda become domesticated and figure out what to use all your vegetables that your gathering for other fun things to eat other then just straight out of the garden.  Last night I canned some pickles, post to follow this one, and then today I made Zucchini bread.  My Grandma Wagner gave me this recipe and I’ve had it before and it’s just wonderful! 

Zucchini Bread

3 eggs, 2 cups sugar, 1 cup oil, 2 cups grated Zucchini (with peels), 3 teaspoons vanilla, 3 cups flour, 1 tsp. salt, 1 tsp. soda, 1/4 tsp. baking powder, 2 tsp. cinnamon, 1 cup chopped nuts.

Beat eggs until foamy.

 Fresh Eggs from our chicken

Add sugar, oil, Zucchini & vanilla. Mix lightly, but mix well. 
In other pan, mix flour, salt, soda, baking powder, cinnamon. 

Stir gently into first mixture and add nuts.

Grease and flour pans. Makes 2 loaves.

Bake at 350 degrees , 1 hr. I find it usually takes longer then that. Put a knife into it to check if its done.

I did omit the nuts because I am not a big fan of them in my food, so I’m sure if you like them, that added goodness will taste great!  
I’ll have to report to you what the finished picture looks like later on.  It’s in the oven cooking right now and smells wonderful! I’ll be taking a loaf to our annual family camping trip this weekend so everyone can have some!  I still have about 4 big zucchinis left, can’t wait to see what else I can make! Someone mentioned Chocolate Chip Muffins made with Zucchini too!

EDIT:  This is what the final product looks like!

 

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