November 4, 2015

A Confession of Sorts

I have a confession to make and I think this confession is the first confession I have ever made on the blog. Are you ready for this? I think I am.

 *clenches teeth together*

I am addicted to pickles. There I said it and it feels so good to say it. I am addicted to pickles. I am addicted to pickles. I am addicted to pickles. Okay, I think I'm done saying it.

But seriously, I love pickles. I canned pickles back in August and they are seriously the best! I have been eating pickles for breakfast, yes breakfast alongside my pancakes. I have been eating pickles for lunch, dinner, snacks, and if my stomach doesn't feel good, well, I eat pickles then too. For the record, I am not pregnant, I just really love pickles. My pickle addiction is becoming a problem though, because I only have about 15 jars left and at the rate I'm going they aren't going to last very long.

Would you like the recipe for these very addictive pickles? You know you do. Well maybe you don't or you will find yourself eating pickles next to your pancakes. Just in case though, I will share it with you. This is Andy's grandmother's recipe.

Mmm...pickles.

Don't you just want to eat them?


Home Canned Dill Pickles

Makes approximately 6 quarts

Ingredients:
White onion
Garlic
Dried red peppers
Dill
Apple cider vinegar
Water
Canning salt
Armenian cucumbers

Instructions

Sterilize your jars in boiling water. Warm canning lids in a small pot of water. Pour 1 quart of apple cider vinegar, 2 quarts of water, and 1 cup of canning salt into a pot and bring to a boil. In the meantime, you will want to wash your cucumbers off and cut to the size desired. Then you will the following ingredients to each jar: 1 onion slice, 1-2 cloves of garlic, 1 little red dried pepper (these are sold in bags and usually found in the Hispanic section of the store), and 1 head of dill. Next, you are going to stuff the jar with cucumbers, make sure you leave 1/2" of headspace. Now it is time to ladle the vinegar, water, and salt mixture over the cucumbers, make sure you leave that 1/2" of head space at the top of each jar. Wipe the top of each jar off with a rag and add lid and ring. Process in hot water bath for 15 minutes.

You will want to let the pickles cure for about 5-6 weeks.

Enjoy your new found addiction!

*Note* Each jar will vary in heat.

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